Also, I made a sub sausage with plum rib meat, and the meat was a bit woody on the palate, not as tender as the hoof meat, or perhaps It is not enough time to reverse the strangle on the force. So here is the main introduction to the practice, salty sweet and taste according to their own preferences to adjust Oh-.
ginger and spring onion water
powdered rock candy
light soy sauce
dark soy sauce
Red pigment (red curcumin)
How to make Q-Rice Breakfast Sausages
Green Onion and Ginger Water】: A small piece of green onion, a piece of ginger, and a measuring cup of water, 30 seconds/speed 10 to make green onion and ginger water. (Also use commercially available green onion-ginger water or wine directly)
The left side is 750g of hoof meat, the right side is 250g of rib meat, three fat and seven lean is better, the fat is best like the picture of this hard point.
Wash the meat: 2 pounds of pork peeled and cut into 3x3cm like small pieces of meat, into the main pot, water to scale 2, set 8 minutes / 50 degrees / reverse the spoon, boil, and then rinse under running water.
Grind the meat into 2 portions, break the meat in 2.0 seconds with Turbo mode. For the other portion, break it twice in Turbo mode for 2.0 seconds. This way, that is, there is grainy meat, but also minced meat, made of sausage texture will be better.
[Seasoning]: 2 pounds of meat I did three flavors, so seasoning is more casual, completely according to their own preferences, the amount of reference only oh! . The main ingredients are powdered rock sugar, onion and ginger water, white wine, soya sauce, salt, five spice powder.
Add 20g of powdered rock sugar, 30g of water with onion and ginger, 5g of white wine and 5g of spice powder. Grams of Sriracha, 5 grams of salt, 5 grams of allspice, and 1 drop of red veg. Set 1 minute/reverse speed 3 to puree the mince. You can pause in the middle to taste the salt and sweetness, it is recommended not to over salt the first time. Refrigerate the puree for later, then handle the sausage casing.
I used a drop of red velvet cake coloring to bring out the color of the sausage sold outside. This step can be ignored, I just want to copy it to show off to my son
[white wine] is the soul of Cantonese sausage, I use a strong aromatic white wine, no more, a small amount of flavor can be added to go fishy.
[washing sausage casing]: breakfast sausage with sheep sausage casing thickness is more appropriate. First, soak the sheep sausage casing, rinse off the surface of the salt flowers, and then filled with running water to wash the inside of the salt flowers, soak in water for later.
Pour a little oil into the enema gun to lubricate the casing, and slowly put the casing all over the barrel.
Pour a little oil into the enema gun to lubricate the casing, and slowly put the casing all over the barrel, tying a knot on one end.
Enema】Fill the gun barrel with meat paste and assemble the enema gun.
Enema】Gently twist the tail knob, slowly squeeze the meat into the sausage casing, while squeezing, put the casing down. Don’t squeeze too hard, as too much meat will break the casing. Use a string to segment the sausage and tie it tightly.
[Venting] meat sausage can not be filled too full, too full of the back of the steam is easy to burst. Do not pour too little, deflated and unattractive. Pour into the air, irrigation is good to use a needle to pierce each section of two to help exhaust, so that the meat pulp to fill the space.
[Air drying] Air dryer at 60 degrees for 24 hours.
The picture above is the state of air-drying for 24 hours. If you are not in a hurry to eat, it is best to air-dry for 48-72 hours.
Steam the sausage into a steamer, the main pot with 500ml of water, set 20 minutes /varoma / speed 1, steam.
It can also be cooked in a casserole dish on high heat to dry up the water and then put the sausage on top and let it cook on low heat.
In the morning with porridge is also excellent to eat.
[Glutinous rice sausage] is delicious oh! The approach is as follows.
Soak 200g of dry glutinous rice overnight in advance and drain the next day. Pour some oil into a non-stick frying pan, when the oil is hot, pour in the rice and stir-fry until the rice is cooked, dry and hard, and tastes tough and chewy.
Add 400g of minced pork into the main pan, 200g of fried rice, 30g of powdered rock sugar, 30g of water with onion and ginger, 10g of white wine, 10g of water with a pinch of water, and 10g of water with a pinch of water. Grams of Sriracha, 5 grams of salt, and 5 grams of five-spice powder. (dosage for reference only)
Set 1 minute/reverse speed 3 to mix the meat and rice well.
Then refer to the previous enema step.
[Chestnut Sausage] is as follows.
Add the rest of the puree to the chestnut meat, followed by the powdered rock sugar, onion and ginger water, white wine, salt and white pepper. (Refer to the previous dosage)
Set 1 minute/reverse speed 3 and mix the meat and chestnuts well.
Next enema, drain and air dry.
Here’s 2 pounds of meat, and the Moffy Dryer can air dry it all in one go.
Make your own sausage, easy!