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Hotel's brunch, diverse, or disc or hangs or is Zi Zi in the Bakeware rattling sausage always had a special attractiveness, often after prior to this, is not going to let empty on the plate in the hands of, all kinds of varieties feed, meat crisp, infinite meets.
Western-style sausage, I prefer at breakfast time, and taking a pan to fry it to yellowish brown, and some bread and vegetables on, Jane without Lou meal costs effort have to eat to satisfaction. Of course, the sausage apart from the breakfast-time, when barbecue, Play outside, nature is indispensable, although most of the time it only represents a rapid and simple forms, but cannot deny the delicious taste of such food in the least. Simple and strong, it is the essence.
Sausage tasty, but had not imagined how it made compared with Chinese sausage, the two are completely different tastes, Chinese-made, for some Western-style all at sea is not known. Only know from the meat filling the casing, and as for the meats are seasoned, in what form filling into, after filling in is made of how the finished product, is had to the slip road from professional equipment and technologies are only, rather than a general family kitchen and.
After the inspection method, before it dawned, and Chinese-style sausage making some similar, same principle, only makes a difference. First meat ground, redeployment of taste, and then grouted casing, and cooked in hot water for. So produced can cook instant, you do not need such as a Chinese-style sausage-like need to wait a long drying process, seems to be more suitable for people eager to know the taste of finished products.
Follow the medical prescription step by step, step by step also made the incredible taste of Western-style sausages, dare not boast beyond the star hotel in the brunch sausages, but are fully comparable with. On the taste, you can according to your preferences free play, on the ingredients, and taste good and agreeable, it is certainly not less.
Benefits of homemade food, I also mentioned many times, this not only represents the taste, also enjoy games.
Also, simple lists of Western-style and Chinese-style sausage meat sausage manufacture process, so that you can at a glance.
Western-style sausage (hot dog sausage class) Chinese-style sausage (production methods, you can click here)
Step 1 seasoned ground meat dicing/cubing () season
Step 2 into casings into casing
Step 3 in 80-degree hot water cooked dried
(The following materials and practices are for reference only, are purely family private practices, do not as a teaching version)
Ingredients: chicken legs nine-storey tower (Basil) ginger garlic sausage
Spices: coarse salt black pepper, white pepper olive oil
Advance preparation:
1. chicken leg boneless, skinless (do not peel), excluding white fascia; cut into blocks (cooking machine can handle the size of).
2. pick some leaves nine-storey tower; Jiang Qiemo; end of garlic cut.
3. casing in clean water for rinsing clean (irrigation in the casing, internal cleaning can also check for holes).
Production process:
1. minced chicken joining the cuisine machine broke into.
2. accession to the nine-storey tower, ginger, garlic, salt, white pepper, ground into coarse black pepper.
3. Add appropriate amount of olive oil, whipping uniform.
4. casing on the record of sausage machine, leaving, knot; the meat into the can.
5. filling good chicken sausage, cotton full breechesgathered intervals.
6. with the needle hole; hangs dried for a while.
7. the pot boil water, kept 70--80 into sausages boiled for about 8 minutes to full color.
8. pan heat little oil, fried sausage to the surface pale yellow (fried or roast or slices can be).
Long-winded a few words:
- Prescription from Cherry, thank you very much! If you do not use a similar cooking machine processing of chicken, recommended season to whipping with gusto, sausage tastes will be flexible (this type of restaurant in the middle of ground meat has been playing with great vigour, there is no need to hand-whipped). Do not like the taste of ginger, ginger can be squeezed into juice. Chicken legs can be peeled or not, as you like; removal of clean white bar but it is important to, or affecting the taste. Olive oil does not recommend omitting to increase chicken tender taste of sliding. After the season, get some cooked taste of taste, and then record. When you record, not too full, otherwise stop easily when rupture of casing. I record sausage machine production for domestic use, if not, can cut a beverage bottle diameter (like rough diameter of Jumbo hopper), casing on the bottle, with the help of chopsticks, the meat into the can. Cooking temperature should be maintained at 70--80 degree, do not boil, otherwise may result in rupture of casing. Refrigerated or frozen may; if frozen, when you eat'd boiled soft and then fried or baked in the water to avoid open wound.
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