【tianjin】homemade Delicious Garlic Sausage
by Shark fin
Favorite
Difficulty
Easy
Time
1h
Serving
2
All kinds of sausages are indispensable in the New Year dishes.
As soon as we entered here in December, the whole street was filled with sausages and bacon prepared for customers. At this time, I asked the merchants to make a hanging. One hanging is usually made of 5 kilograms of meat. La la eat it just before the Spring Festival, and then let the merchant make a peg and save it for later in the year.
Every time the sausages are cooked, they are spicy and spicy. They are numb and spicy, and the more delicious they chew. The best one is six or seven years ago. The dried sausages are steamed and I want to eat one slice. The second film, unfortunately, I couldn’t find this one in the next year. So after a few years, it seemed to be a guerrilla, and I changed house after house. I couldn’t taste the original taste. Sometimes I wonder if I can do it myself. But I also feel that the ingredients for making sausages are very mysterious. Some businesses make their own ingredients, but they also weigh the ingredients at the backstage. Some are directly used for the finished seasoning in small disposable packages, and the other is that the casings are not sold where they are sold, and I don't have special tools, so I feel that it is very difficult to make sausages by myself. So I haven't thought of doing it myself for many years.
It was three years ago, and I was still looking for a merchant to process it. By coincidence, the merchant was alone and asked me to help. Okay, it just happened to be a good opportunity for me to steal the teacher and learn art. We started making sausages. From the beginning, we called the seasoning. I participated in the whole process. I even asked the merchant to adjust the proportion of ingredients. Haha, it turned out to be so simple. ! In this way, I learned the craft secretly. Even casings were bought inadvertently. I went to buy pork liver that day and saw someone buying casings. I was very surprised at that time. I did not hesitate to buy a few meters, and then I thought about buying the meat and filling it myself. There is no store’s machine. Then use a funnel, but if you look at the funnel at home, it’s really not good. If it’s too thin, then cut a funnel with a Coke bottle. It’s not good and too short. It’s my son to remind me to go to Taobao. The funnel also has casings, and some have recipes, which are great, and the history of filling sausages by themselves started from there.
First filled with spicy flavor, prepared according to my own taste, the dried sausages are steamed and delicious, then filled with Cantonese sausages, and then filled with garlic sausages. The sausages made by yourself are dried on the hanger. In my heart, I have a sense of accomplishment!
You may have done all kinds of sausage filling many times, and there are many posts on the Internet. Today, I will introduce the garlic sausage. The garlic sausage does not need to be dried for a long time. It takes 20-24 hours, so you don’t need to worry about it. Wait time, how proud to have a plate of self-made sausages on the festive table! "
As soon as we entered here in December, the whole street was filled with sausages and bacon prepared for customers. At this time, I asked the merchants to make a hanging. One hanging is usually made of 5 kilograms of meat. La la eat it just before the Spring Festival, and then let the merchant make a peg and save it for later in the year.
Every time the sausages are cooked, they are spicy and spicy. They are numb and spicy, and the more delicious they chew. The best one is six or seven years ago. The dried sausages are steamed and I want to eat one slice. The second film, unfortunately, I couldn’t find this one in the next year. So after a few years, it seemed to be a guerrilla, and I changed house after house. I couldn’t taste the original taste. Sometimes I wonder if I can do it myself. But I also feel that the ingredients for making sausages are very mysterious. Some businesses make their own ingredients, but they also weigh the ingredients at the backstage. Some are directly used for the finished seasoning in small disposable packages, and the other is that the casings are not sold where they are sold, and I don't have special tools, so I feel that it is very difficult to make sausages by myself. So I haven't thought of doing it myself for many years.
It was three years ago, and I was still looking for a merchant to process it. By coincidence, the merchant was alone and asked me to help. Okay, it just happened to be a good opportunity for me to steal the teacher and learn art. We started making sausages. From the beginning, we called the seasoning. I participated in the whole process. I even asked the merchant to adjust the proportion of ingredients. Haha, it turned out to be so simple. ! In this way, I learned the craft secretly. Even casings were bought inadvertently. I went to buy pork liver that day and saw someone buying casings. I was very surprised at that time. I did not hesitate to buy a few meters, and then I thought about buying the meat and filling it myself. There is no store’s machine. Then use a funnel, but if you look at the funnel at home, it’s really not good. If it’s too thin, then cut a funnel with a Coke bottle. It’s not good and too short. It’s my son to remind me to go to Taobao. The funnel also has casings, and some have recipes, which are great, and the history of filling sausages by themselves started from there.
First filled with spicy flavor, prepared according to my own taste, the dried sausages are steamed and delicious, then filled with Cantonese sausages, and then filled with garlic sausages. The sausages made by yourself are dried on the hanger. In my heart, I have a sense of accomplishment!
You may have done all kinds of sausage filling many times, and there are many posts on the Internet. Today, I will introduce the garlic sausage. The garlic sausage does not need to be dried for a long time. It takes 20-24 hours, so you don’t need to worry about it. Wait time, how proud to have a plate of self-made sausages on the festive table! "
