Italian Breakfast Sausage
1.
Selected casings, the relative taste of E-cooking is better
2.
Choose fresh pork or frozen pork, the fat content is about 20-30%
3.
It is recommended that the raw meat be minced in a frozen state (-4°C) (the diameter of the orifice plate of the meat grinder is 4mm) for use. Families without a meat grinder can also purchase commercially available pork fillings directly.
4.
Prepare the pepperoni powder and the prepared meat
5.
Mix the ingredients with ice water and dissolve them, and then mix them with the raw meat evenly. It is recommended to add an appropriate amount of Fude color retention agent to make the color of the sausage more attractive.
6.
Marinating: Add 2.75g Italian sausage ingredients and 10g water (ice water or cold water) to every 100g of raw meat.
7.
Soak the casing in clean water for about 5 minutes to make the casing soft. It is recommended to use pig casings with a diameter of 32-36mm for filling.
8.
Fill the casing with a funnel. It is recommended that the opening of the funnel should not be too large, which will break the casing. Conditionally use a special enema funnel, the purpose is to make the casing elastic and stretch open.
9.
Stir the prepared meat filling to taste
10.
Start to fill the meat, there is a special funnel to fill the type of sausage you want, use the funnel to directly put on the casing when filling it manually, there is a sausage stuffer at home, you can use the sausage stuffer to enema
11.
The length of the filled sausage should not be too long. The mouth end of the filled sausage should be knotted. The enema should be tight and loose. The length of the filled sausage is recommended to be 10-15cm. The length of the filled sausage should be tied with a thin string. The small holes facilitate the removal of moisture and air when the sausages are baked.
12.
Steam the sausage in a steamer and cook it well. Make the core temperature of the sausage reach 72℃ during steaming. The recommended cooking time is about 15 minutes. It can be adjusted according to the size of the enema.
13.
The filled sausages can be stored in the refrigerator and can be taken as you eat. It can also be steamed directly, or steamed and then fried for consumption.
14.
Frying: Put a small amount of edible oil in the pot and fry for 5-6 minutes on medium heat until the surface is browned and the center is fully cooked.
15.
Finish: You can taste authentic Italian sausage with your family, add some sauce or tomato sauce, the deliciousness is in your mouth
Tips:
Marinating ratio:
Marinade: water: raw meat = 2.75: 10: 100
Other ingredients:
Water (cold water or ice water) 100g
Recommended baking time:
Steaming: about 15 minutes
Frying: 5-7 minutes
Cook with tomato sauce to make the taste more pure, steam or boil first, and then fry
