Homemade Ham Sausage

Name: Homemade Ham Sausage
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork filling; 1/2 Egg white; 50g starch; 1g Red yeast powder; 1g pepper powder; 1.5g Five spice powder; 2.5g salt; 2.5g Sugar; Some Green onion ginger

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The luncheon meat was too woody last time, so this time I changed to ham sausage. In fact, this ham sausage is made into a square shape to be luncheon meat. The color of red yeast rice is much better than that of soy sauce. The ready-made meat fillings are all fat and thin. With a little beat, the taste is much better than the luncheon meat last time. However, it is still slightly thick, not as smooth and smooth as the commercially available ham sausage. I don't know if it is because of not enough beats. When shaping and shaping, instead of directly wrapping it with tin foil, first use plastic wrap to shape it into strips, and then move it onto tin foil, so you don't have to worry about the tin foil breaking during the shaping and wrapping. In general, the effect is good and the taste is average.

Ingredients

Homemade Ham Sausage

1. Buy ready-made pork fillings. Chop the green onion and ginger into a puree. Beat with a stick with minced meat until it becomes sticky

2. Add starch, egg white and a little water, make a paste, set aside. Add other seasonings to the minced meat, beat hard, slowly add the starch paste, and mix well

3. Throw the minced meat on the plastic wrap to form a long strip, move it to the tin foil, and roll it up,

4. Tighten both ends. Put it in a steamer, steam for about 25 minutes, cook out of the pot, let cool and slice.

Tips:
The minced meat will taste better if it is beaten into a fine, puree-like texture.
When it is rolled, it is easier to form when it is tightly wound.
The steaming time is adjusted according to the size of the ham.