Sausage is a dish with a strong traditional taste, and its preparation process is complex and delicate. It requires not only abundant ingredients, but also exquisite craftsmanship and experience. Here's a look at the ingredients you need to make a sausage and how to make it, so you can learn how to make this delicious meal.
Sub-heading 1: Ingredient selection
Pork and pig fat:Choose pork and an appropriate amount of pig fat, and the pork should be fresh and contain an appropriate amount of fat and lean to ensure the tenderness of the sausage taste and the rich aroma.
Seasoning:Typical sausage seasonings include salt, white pepper, five-spice powder, Sichuan pepper powder, garlic powder, ginger powder, etc., and the amount and proportion of these seasonings are crucial to the flavor of the sausage.
Spices and spices:Such as cinnamon, grass fruit, star anise, cloves, etc., these spices and spices can give the sausage a unique aroma and taste.
Sub-heading 2: How to make it
Cut meat and fat:Cut the pork and pork fat into small pieces separately and keep them refrigerated to facilitate subsequent mixing.
Mix to taste:Put the meat and fat in a container, add the appropriate amount of salt and seasoning, and then stir and knead evenly so that the seasoning fully penetrates into the meat pieces and forms a uniform filling.
Filling and drying:Fill the casing with a well-seasoned filling and let it dry for a while to allow the spices to penetrate and enhance the taste and aroma.
Smoked and processed:The stuffed sausages are smoked or steamed until golden brown and shiny, then cooled and packaged to form a delicious sausage.
Sub-heading 3: Taste and flavor of sausages
The unique taste and flavor of the sausage are due to the precise proportioning of the ingredients and the meticulous operation of the production process. Its taste is full-bodied, delicious, and at the same time aromatic, which makes people have an endless aftertaste.
Sub-heading 4: Gastronomic uses
As a traditional delicacy, sausage can not only be eaten as a stand-alone dish, but can also be used in a variety of cooking methods such as stir-frying, cooking porridge or as a hot pot ingredient to add a unique flavor to the dish.