What meat to buy to make sausagesSausages, this delicious meat product, not only add flavor as a side dish, but can also be eaten on its own to satisfy our taste buds. However, to make a delicious and delicious sausage, choosing the right meat is key. So, what kind of meat is good to buy for sausages? Let's explore it together!
1.Pork: Pork is one of the most commonly used meats for making sausages because of its tender meat, moderate fat content, and rich taste. You can choose between fat and lean pork belly or belly meat to ensure that the sausage has a more juicy and delicious texture.
2.Beef: If you prefer a richer sausage, consider beef. The meat of beef is firmer, which is suitable for making sausages with a chewy texture. Choosing beef with the right ratio of fat to lean can make the sausages more flavorful.
3.Chicken: Chicken is a great choice for people who prefer a light taste. Chicken has a lower fat content, making the resulting sausages healthier. You can choose between chicken thighs or chicken breasts, adjusting the fat-to-lean ratio according to your personal taste.
4.Lamb: Lamb sausages have a unique flavor, and if you like the taste of lamb, then try making sausages out of lamb. Choose fat and lean lamb shoulder or lamb shank for a better sausage.
No matter what kind of meat you choose, make sure that the meat is fresh and of quality. Fresh meat preserves the taste and quality of your sausages, making them even more delicious.
When making sausages, you can also add a variety of spices and seasonings according to your personal taste, such as salt, pepper, garlic, paprika, etc., to make the sausages more varied in flavor.
Sausages are a delicious meat treat that can be used as a side dish to add flavor or eaten on its own. Here are the simple steps to make homemade sausages from pork:
1.Ingredients: pork, salt, pepper, allspice, liquor, casing, toothpicks.
2.Wash the pork, cut it into small pieces, put it in a meat grinder, add an appropriate amount of salt, pepper, five-spice powder, and white wine, and stir well.
3.Soak the casing in water for 10-15 minutes to remove salt and odors.
4.Place the casing over the funnel and poke a few small holes in the casing with chopsticks or a toothpick to allow gas to pass during the enema.
5.Pour the stirred meat filling into the casing, being careful not to overfill it so as not to burst.
6.Tie the end of the casing by hand and divide the sausage into the appropriate length with a thin thread.
7.Hang the sausages in a ventilated place to dry, and the drying time is about 2-3 days.
8.Place the dried sausages in the steamer and steam for 15-20 minutes before serving.
The above are the basic steps for homemade sausages that you can adjust to your personal tastes and preferences. If you prefer a more flavorful sausage, you can add the right amount of honey, garlic, paprika, etc. to the meat filling when stirring it.