How to make sausage
In the past 10 days, among the hot topics about food production on the Internet, the method of making sausage has attracted much attention. Whether it's traditional or innovative, the sausage-making process is full of fun and practicality. This article details how sausage is made, along with structured data to help you easily master the art.
1. Basic steps of sausage making
Making sausages mainly includes steps such as material selection, pickling, enema, drying or cooking. The following is the detailed process:
| steps | Specific operations | Things to note |
|---|---|---|
| 1. Selection of materials | Choose fresh pork (fat to lean ratio 3:7) | The meat should be fresh, avoid frozen meat |
| 2. Pickle | Add salt, sugar, soy sauce, five-spice powder and other seasonings | Marinate for at least 12 hours |
| 3. Enema | Use a sausage filling machine or fill the casings by hand | Casings need to be soaked in advance |
| 4. Drying | Hang in a ventilated place to dry for 3-5 days | Avoid direct sunlight |
| 5. Cooking | Can be steamed, boiled, fried or grilled | Adjust to personal taste |
2. Recommendations for popular sausage flavors
According to recent online search data, the following sausage flavors are the most popular:
| Taste | main seasoning | Features |
|---|---|---|
| spicy sausage | Chili powder, Sichuan pepper powder | Spicy taste, suitable for spicy lovers |
| Cantonese sausage | Liquor, sugar | Sweet and rich, unique flavor |
| garlic sausage | minced garlic, black pepper | Garlic is fragrant and a great appetizer |
| cheese sausage | cheese powder, milk | Rich milky aroma and innovative taste |
3. Frequently Asked Questions about Sausage Making
The following are recent popular questions and answers from netizens about sausage making:
| question | Answer |
|---|---|
| Why does sausage become sour? | It may be caused by insufficient marinating time or too high temperature. |
| What should I do if the casing breaks easily? | Pay attention when enema, the casings need to be fully soaked |
| How long is the appropriate time to dry sausages? | Usually 3-5 days, depending on the weather |
| How to preserve sausage? | Can be refrigerated or frozen, vacuum packaging is better |
4. Sharing of Sausage Making Skills
1.Fat to thin ratio: The taste of sausage is closely related to the ratio of fat to lean. It is recommended that fat meat accounts for 30% and lean meat accounts for 70%.
2.Seasoning matching: The seasoning ratio can be adjusted according to personal taste, but the amount of salt needs to be strictly controlled to avoid being too salty.
3.Enema techniques: Use even force when enema to avoid rupture of the casing. After filling, use a toothpick to poke a few small holes on the surface to release air.
4.Drying environment: Choose an environment with good ventilation and moderate humidity to dry the sausages to avoid direct sunlight that may cause the sausages to dry out.
5. Nutritional value of sausages
Sausages are rich in protein and fat and provide energy when eaten in moderation. However, it should be noted that sausages are high-salt foods, and patients with high blood pressure should eat them with caution.
| Nutritional information | Content per 100g |
|---|---|
| heat | 300-400 kcal |
| protein | 15-20g |
| fat | 25-30g |
| sodium | 800-1000 mg |
Conclusion
Sausage making is a traditional skill, and with the right steps and techniques, you can easily make delicious sausages at home. Whether traditional or innovative, sausages add a unique flavor to your table. I hope this article can provide you with practical help, and I wish you success!
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