Sausage, what if it rains?

Generally speaking, sausages can be tried in rainy days, just put them in our refrigerator and try them in the refrigerator. The following is extended information about sausages.

Sausage is a kind of food that uses very old food production and meat preservation technology. It is a long cylindrical tubular food, which is made by cutting animal meat into strips and filling them with casings. Sausages are made of small casings (or large casings) of pigs or sheep, which are filled with seasoned meat.

Ingredients: Chili noodles, pepper noodles (how much), more salt (to prevent sausage from breaking), four liang of white wine, a little sugar and a little monosodium glutamate.

Materials: cotton rope, wire loop (intestine size) needle.

Production: put all the ingredients on the meat, put on gloves, stir evenly, marinate 15 minutes, then stir and fill by hand, tie one end of the sausage with a cotton rope, put a wire ring on the other end, tie the sausage with a needle (deflate) after filling, and finally tie the filled sausage to your favorite length with a rope, hang it up and blow it in a windy place for five or six days before eating.

Wash the pork, drain the water, and cut it into cubes with a 1 cm square knife. Soak the marinated casing in clear water for 10 minute, then rub it repeatedly for 3-4 times to wash off the salt on the surface, and finally soak it in clear water for later use;

After washing ginger, squeeze ginger juice with a garlic press, and fry the mineral water bottle into a funnel along the bottle mouth;

Add white wine, salt, sugar, pepper noodles, pepper noodles and ginger juice to the diced meat, put on disposable gloves, turn them evenly by hand, and then whip them in the same direction until the meat begins to stick;

Cover the washing sleeve on the bottle mouth, tie it tightly with thread, or pinch it directly by hand, and tie the other end of the sleeve tightly with thread, or tie a knot directly;

Put the mixed meat stuffing into the bottle, poke it gently with chopsticks a few times, and fill the casing until the casing is full of meat stuffing;

Divide the filled sausage into 3-4 parts evenly, tie it tightly with cotton thread, and then tie some small holes in the sausage with a needle;

Hang the prepared sausage in the shade, avoid direct sunlight, let it dry naturally, smoke it with pine and cypress branches, then steam or boil it, or slice it and fry it.

Garlic cumin sausage

Prepare materials, a bowl of lean meat stuffing, a few cloves of garlic, an appropriate amount of black pepper, about 2 tablespoons of cumin powder, and an appropriate amount of salt.

Chop garlic, then put it in a big bowl with all other ingredients, and add a little cumin powder.

Stir all the ingredients evenly, then cover them and put them in the refrigerator for more than half an hour.

Rub the prepared meat into small strips of equal size (well, the size is a little shorter and thicker than the little finger). In order to eat some carrots by the way, I peeled them, cut them into thick strips and wrapped them in meat. If I really don't like them, I can omit them.

Heat the wok with medium-high heat, and put the minced meat in one by one. Always use medium-high heat, not too big.

After frying 1-2 minutes, turn over and fry 1-2 minutes, turn off the fire and take out the pan.

note:

1) As for meat stuffing, I use turkey stuffing or lean pork stuffing. Fat stuffing is not recommended. Hehe, let's eat less fat.

2) If you don't like watching minced garlic, I suggest mashing it into minced garlic and mixing it with minced meat. I was really lazy, so I chopped it up.

3) Carrots can also be replaced by other strips, such as celery strips and spinach stalks. Of course, it will be more like a sausage without any vegetables. I just want carrots.

4) As for firepower, don't be too big, it's easy to blow outside and unfamiliar inside. But don't fry for too long. It took too long to fry, and all the juice in the meat was fried. If it is dry, it tastes bad. This time should be adjusted according to the size of your own cooking. Anyway, it's cooked when it's cooked.