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How to cook ham sausage recipe at home?

First of all, prepare two jin of pure lean meat, ham sausage must be made with lean meat, the taste will be better. When we have prepared lean meat, we should first cut it into small pieces, and then cut it into thin slices. Cut lean meat slices, we will put it into the meat grinder, and then start the meat grinder, and beat it, the lean meat slices into a delicate meat paste.

Put the minced pork in a large bowl. Add eggs, breadcrumbs, salt, pepper, garlic powder, onion powder, chicken essence and starch. Stir well. 2) put the stirred meat stuffing into the ham sausage mold and press it gently with your hands. 3) put the stuffed ham sausage in a steamer and cook over medium heat for about 20 minutes until done. 4) take out the ham sausage, cool it and then eat it.

Pour all the ingredients into the seasoning bowl and stir the pickled meat evenly. Put the casings on the funnel of the enema and leave a little extra to tie a knot. Put the pickled minced meat into the canister and install the back cover with the canister. Slowly push the funnel handle of the enema and pour the sausage. After the sausage is successfully irrigated and dried in the ventilated sun, the requirements can be achieved.

Binding: when the casings are filled to the appropriate length, fasten the ends of the casings to form the shape of the intestines. Fumigation: if there is fumigation equipment, fumigation can be carried out according to the instructions of the equipment. If not, apply fumigation powder or liquid fumigation to the intestinal surface, and then fumigate at a low temperature in the oven. Cooked: put the smoked ham sausage in boiling water and cook over low heat for about 20 minutes until the internal temperature reaches 75 °C.

Ingredient: 500g pork stuffing. Excipients: starch 100 grams, egg white 1, Monascus powder, 2 grams. Seasoning: 5 grams of salt, a little green onions, a little ginger, 3 grams of spice powder, 5 grams of pepper powder, 3 grams of sugar. Practice: chopped spring onions and ginger, starch, egg white and a little water into a paste, water to add a little.

Oven or smoker: used for cooking and smoking ham sausage. Production step: prepare the meat: cut the pork into small pieces and remove excess fat and fascia. Minced meat: use a meat grinder to grind the meat to a proper thickness. Seasoning: add salt, sugar and other spices according to your taste. Nitrite can be added as a preservative, but it must be carried out in accordance with food safety standards.

Always feel that the ham sausage is not clean, how to make delicious ham sausage at home?

Can also make ham sausage at home it is very simple without additives clean and delicious pork is made with egg white, grams of corn starch and grams of soy sauce can also make ham sausages at home. Simple, clean and delicious without additives. If you stir the minced meat clockwise, you can add a little chopped onions to remove the fishy taste and taste better. You can also make ham sausages at home and put the minced meat into a flanging bag and cut a finger-sized hole in the bottom.

Enema: pour the mixed meat into the casings, be careful not to overfill, and leave some space to avoid rupture of the casings during ligation. Ligation: fasten the ends of the filled casings, cut and ligate according to the desired length. Cooking: put the filled ham sausage in the oven or smoking oven and adjust it according to the desired ripeness and flavor. Smoking can add a unique flavor. Cooling: after cooking, remove the ham sausage and place it in a ventilated place to cool.

Choose the right meat: the first step in homemade ham sausage is to choose high-quality meat. Usually, pork is the first choice for making ham sausages. You can choose pork with a higher proportion of lean meat to reduce fat content. You can also choose to mix meat, such as pork and beef or chicken, to get different tastes and nutrients. Prepare meat: cut the selected meat into small pieces and wash it with cold water to remove excess blood and impurities.

What is the production process and operation points of ham sausage?

1. Enema: use continuous vacuum enema ligation machine to pour the chopped meat into the red PVDC casings, ligate with aluminum wire, the specification is 75g. Make sure the meat is moderately swollen, not too tight or too loose. (7) cooked sterilization: the cooked ham sausage should be cooked and sterilized as soon as possible, and the time should not exceed half an hour. Put the packaged ham sausage into the sterilization basket, push it into the sterilization pot, seal and begin to sterilize.

2. Cooked sterilization: cooked ham sausages should be cooked and sterilized as soon as possible, usually no more than half an hour. Put the well-packaged ham sausage into the sterilization basket, then push it into the sterilization pot, seal it, and begin to sterilize. Sterilization formula: 20 minutes-20 minutes-20 minutes / 121min / ℃. When cooling, we should not only cool the ham sausage as soon as possible, but also prevent the pressure imbalance inside and outside the ham sausage from bursting.

3. Production process and operation points: selection and treatment of raw meat: first thaw raw meat. The thawed meat is ground in a meat grinder. Stir and marinate: put the minced meat into the blender and stir with salt, nitrite, compound phosphate, sodium isoascorbate, various spices and seasonings. Then put the minced meat in a stainless steel basin, drain the surface air bubbles, cover it strictly with plastic wrap, and marinate in the pickling room.

4, the production process of chicken bone mashed ham sausage raw materials → thawing → optional → twisted → stirring pickled → chopping mixing → enema → cooked → cooling → product → inspection → labeling → storage operation points (1) thawing: select lean pork or hind leg meat in line with national health standards, packed in stainless steel pots, placed in thawing room, natural thawing for 24 hours, thawing temperature does not exceed 4 ℃.

5. It is made by a series of processing techniques, such as pickling, chopping and mixing, high-temperature cooking, etc., which is characterized by fresh and tender taste, easy to carry and simple eating steps. When it has become like paste minced meat, it will enter the filling process, and then it will look like ham sausage, but it is still raw and needs to be cooked at high temperature before eating.

The practice of self-made chicken ham sausage and how to make it.

1. The meat stuffing is filled with two 20cm sausages, and then put into a steamer for half an hour. After the ham sausage is ready, it can be sliced directly, or it can be fried with vegetables or make soup. Cooking skills casings I bought online, usually bought with a funnel. Try to fill the meat paste tightly during the enema, do not push too hard, the casings are easy to break.

2. Prepare ingredients: chicken breast, eggs, starch, potatoes, sugar, edible salt, olive oil.

Tools / ingredients: 500 grams of chicken, 2 teaspoons of pepper, 2 teaspoons of salt, 1 meter of small intestine. Put a piece of chicken into the cooking machine and stir into a chicken paste. Add 10 grams of pepper and 10 grams of salt. Use a sausage funnel to cover the skin of the small intestine and pour the chicken paste. After filling, tie the knot from the middle every 20 centimeters. Then pierce a small eye with a toothpick in each paragraph.

4. Add corn kernels and proper amount of water to the wall-breaking machine, sift the juice, scald 30 grams of chicken breast, remove and wash. In the blender, add chicken breast, corn juice, starch, flour, egg yolk and beat into mud. Put it in a framed bag, spread out a piece of tin foil, squeeze out the sausage, roll it up, tighten both sides, freeze for an hour, steam for 30 minutes, cool to room temperature, cut into thin slices.

5. How do you make chicken ham sausage? Put the chicken breast into the blender and add egg white, pepper, pepper, five-spice powder, salt wine, turn on the machine, fix the shape with plastic wrap, freeze for four hours and cut into pieces, prepare batter, egg liquid, breadcrumbs, stick and fry in a frying pan.

How to cook ham sausage and make it yourself?

1. 250 grams of meat stuffing, chopped spring onions and ginger into mud, beat with sticks in the meat stuffing, beat sticky, starch, egg white and a small amount of water, mix into a thin paste. Add five spices powder, pepper powder, salt, red koji powder and sugar to the meat stuffing, beat hard in one direction, and add starch paste a little.

2. Pickled ham sausage: put the chopped ham sausage into a bowl, add appropriate amount of cooking wine, salt, soy sauce and a little sugar, mix well and marinate for 10-15 minutes, so that the ham sausage can fully absorb the flavor of the seasoning. Stir-fry spices: pour an appropriate amount of cooking oil into the pan, heat to 50% of the oil temperature, add minced garlic and ginger, quickly stir-fry the fragrance.

3. Fried ham sausage: this is a simple and quick way. First, slice or slice the ham sausage, then add a small amount of oil to the pan and add the ham sausage when the oil is hot. Pan-fry over medium and medium heat until golden on both sides, and the fat in the ham sausage begins to ooze, then you can get out of the pan. In the process of frying, you can turn it properly to ensure that each side can be fried evenly. If you like the taste more crisp, you can increase the firepower to make the skin more crisp.

4. Peel off the ham sausages, put them on a plate, and make a small cut on each of them with a knife to facilitate the taste. Cover with tin foil, spread a layer of oil on top to prevent sticking, brush each ham sausage with cumin and preheat the oven for three minutes. Bake at 190 degrees for 5 minutes, turn it over and then coat it with oil.

How to open the ham sausage

1, there are many ways to open the ham sausage, the following four methods are provided: twist method, toothpick method, cotton thread method, floss method. Method 1: wring off the ham sausage from the middle. You can easily peel it off by twisting it clockwise and counterclockwise. Method 2: use a toothpick to cut down the seal of the ham sausage with a toothpick. After rowing to the bottom, you can start peeling off the ham. Method 3: the cotton thread is wound under the small aluminum ring of the ham sausage.

2. Ham toothpick opening method: take out the ham sausage you want, and then prepare a toothpick. Floss through the top of the ham sausage. Then rotate the toothpick and tear it along the original middle of the ham sausage after having an opening. Seal line tear: in addition to the iron ring on the head and tail of the ham sausage can help you peel off quickly, there is a sealing line on the side of the ham sausage that hides the machine.

Method 1: use scissors to open the packaging of the ham sausage and find the seal. Cut the seal with scissors, but do not cut the whole package. Pull the cut part to both sides, and you can easily tear open the whole package. Method 2: use your teeth to open the packaging of the ham sausage and find the seal. Gently bite the seal with your teeth, and then pull hard to both sides.

4. If you don't have tools outdoors, you can break the ham sausage directly. How should you twist it? In fact, it is very simple, just twist the ham sausage from the middle, twist it clockwise and counterclockwise a few times, and you can easily peel it off. You can quickly unscrew it without any tool, but in this way, the sausage doesn't look that good.

5. Open with teeth: this is a convenient and practical method, especially suitable for use in the absence of other tools. As long as you bite the fixed place at one end of the ham sausage with your teeth and tear it open along the gap in the casing, you can successfully open the ham sausage without contaminating the casing with too much minced meat. For people with poor teeth, you can choose to use other tools to help with the tear.

6. Use your teeth directly. This method is more common and the most practical, because the teeth are carried with you, so you don't have to look for tools everywhere. Bite open a fixed place directly with your teeth and tear it open along the seam of the intestine, you can unlock the ham sausage perfectly, and the casing won't stick a lot of meat. Cut it with a toothpick. We can also open the ham sausage perfectly with a toothpick, and the tool is a small toothpick.