Homemade Hot Dog Sausage

Name: Homemade Hot Dog Sausage
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 80g Lean meat; 0.25g pepper; 20g Fatty; 1g Sugar; 1g MSG; 7g corn starch; 3g salt; 30g water; 0.5g Red yeast powder

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

In fact, it is ham sausage, but it is filled with casings, and has the appearance of a desktop hot dog sausage. I have tossed the luncheon meat ham sausage twice before, all because of the lack of handwork, which resulted in a coarser taste, and the taste became the second consideration. This time, the mixer was finally moved out, and the meat grinder was opened for the first time after it was settled for many years. The machine is very troublesome to wash, but the effect is really good. After repeated whipping, the meat turned into a fine and thick appearance like a cement paste, and it was filled with a piping bag. This method is even better than imagined. The formula was slightly changed, and the monosodium glutamate that had always been unwilling to be used was retained, but the dosage was halved, and red yeast rice powder was added for visual effects. The final result was very successful, and the evaluation was very high. Both the taste and taste were almost exactly the same as the ones sold. This is the end of the experiment, and it seems that mass production will be possible in the future

Ingredients

80g Lean Meat
0.25g Pepper
20g Fatty
1g Sugar
1g Msg
7g Corn Starch
3g Salt
30g Water
0.5g Red Yeast Powder

Homemade Hot Dog Sausage

1. Ingredients: 80 grams of lean meat, 20 grams of fat, 0.25 grams of pepper, 0.5 grams of red yeast rice powder, 1 gram of monosodium glutamate, 1 gram of sugar, 7 grams of corn starch, 3 grams of salt, 30 grams of water

2. The fat and lean meat were cut into small cubes and beaten into minced pieces with a food processor, but there was too little fat, so they had to be chopped by hand.

3. Pour 20 grams of water into the starch to make a uniform starch paste and set aside. Pour 7 grams of water into the lean minced meat and beat evenly with a food processor. Pour the remaining water into the red yeast rice powder and pepper to make red yeast rice pepper liquid and set aside.

4. Add salt, monosodium glutamate, red yeast rice and pepper liquid, sugar, and starch paste to the lean meat of the food processor in turn, and beat them evenly. Finally, add the fatty meat and beat evenly.

5. All the seasonings are mixed with the meat and whipped into a thick meat slurry that is extremely delicate and beyond words. Put it in a piping bag with the sharp corners cut off and the diameter is smaller than the diameter of the casing. Insert the cut into the casing, gently hold the butt joint, and squeeze the meat slurry into the casing. After all the filling is completed, it is formed into a thin strip, divided into two sections, and the ports are respectively fastened. Put it in a pot of boiling water, steam for about 15 minutes, cook out of the pot, let cool and slice.

Tips:
The filling should not be too full, arrange it into a thin strip and leave a little space at each end to prevent bursting during steaming.
The prepared hot dog sausage can be stored in the refrigerator after cooling, but it should not be stored for too long.