如何在家做美味新鮮的香腸

如何在家做美味新鮮的香腸

Fresh sausage is a great dish. Have you ever thought about making it at home? Well, it is not as complicated as you might think.

新鮮香腸是一道好菜。你有沒(méi)有想過(guò)在家里自己做?嗯，它沒(méi)有你想的那么復(fù)雜。

With some tips and tricks and the correct steps, you will be able to create this delicious dish.

只要掌握一些技巧和正確的步驟，你就能做出這道美味的菜肴。

Ingredients:

配料：

Small pork intestine: 1kg.

豬小腸:1公斤。

Lean meat: 1kg.

瘦肉:1公斤。

Lard: 300g.

豬油:300 g。

Fresh lemon: 1.

新鮮檸檬:1個(gè)。

White wine: 15ml.

白葡萄酒:15毫升。

Sugar: ½ tbsp.

糖：半湯匙。

Grilled anise seeds: 15g.

烤茴香籽:15克。

Fish sauce: 1 teaspoon.

魚(yú)露:1茶匙。

Pepper: 2 tablespoons.

辣椒:2湯匙。

Monosodium glutamate: 2 scoops.

味精:2勺。

Minced garlic: 200g.

蒜蓉:200 g。

Granulated salt.

顆粒鹽。

Water: 3 tablespoons.

水:3湯匙。

How to make the best fresh sausage

如何做最好的新鮮香腸

Prepare the small pork intestine

準(zhǔn)備豬小腸

- Wash it with granulated salt, squeeze to remove dirt. Squeeze it many times. Use wine and a little lemon juice to clean it better.

-用鹽粒清洗，擠壓去除污垢。多次擠壓。用葡萄酒和一點(diǎn)檸檬汁可以更好地清潔它。

- It is possible to turn the small pork intestine inside out, so that the sausage will be smoother.

-可以把豬小腸里外翻過(guò)來(lái)，這樣香腸就會(huì)更順滑。

- Use 2 chopsticks and swipe many times until the intestine is thin.

-使用2雙筷子，刷多次，直到腸子變細(xì)。

Note: To make the sausage chewy, leave it under the sun for a while.

注意:為了讓香腸有嚼勁，把它放在陽(yáng)光下一會(huì)兒。

Mix and marinate the sausage filling

將香腸餡拌勻腌好

- Cut the meat and fat into pieces, then mix well with salt, sugar, garlic, half of the anise seeds and pepper in a bowl. Cover the bowl with plastic and put in the freezer for about 45 minutes.

-把肉和肥肉切成小塊，加入鹽、糖、大蒜、半粒八角和胡椒粉拌勻。用塑料蓋住碗，放入冰箱冷凍45分鐘。

- Take the bowl out and puree the mixture. Mix the pureed mixture with the remaining pepper and anise seeds, add wine and vinegar.

-把碗拿出來(lái)，把混合物打成泥。將芡汁與剩下的胡椒粉和茴香籽混合，加入酒和醋。

Stuffed meat into the intestine

把肉塞進(jìn)腸里

- To stuff the meat into the intestine, it is necessary to use a funnel or a plastic bottle to slowly squeeze the meat into the intestine. Sometimes stroke it down so that the sausage is compressed evenly and tightly.

-要把肉塞進(jìn)腸里，有必要用漏斗或塑料瓶慢慢地把肉塞進(jìn)腸里。有時(shí)把它拍下來(lái)，使香腸被壓得均勻而緊實(shí)。

- When you reach the appropriate length of about 10cm, use your hand to twist the 2 ends to split the sausages.

當(dāng)香腸長(zhǎng)到10厘米左右時(shí)，用手將兩端擰開(kāi)，將香腸切開(kāi)。

Cook sausages

烹飪香腸

- Put the stuffed sausages into the oven to cook. Turn on the heat at 160 degrees C for 10 minutes before putting the sausage tray in the oven. Cook for about 20 minutes and then fry it back and forth to make the sausage more delicious.

-把填好的香腸放進(jìn)烤箱烤。在把香腸盤(pán)放入烤箱之前，把火開(kāi)到160攝氏度，加熱10分鐘。煮大約20分鐘，然后來(lái)回翻炒，讓香腸更美味。

Note: If you do not have an oven, you can cook it on charcoal.

注意:如果你沒(méi)有烤箱，你可以在木炭上烹飪。

It is not difficult to make your own fresh sausage. The quality is guaranteed, and it contains no preservatives. You can comfortably make sausages for your family members from now on, right?

自己做新鮮香腸并不難。質(zhì)量有保證，不含防腐劑。從現(xiàn)在開(kāi)始，你就可以放心地為家人做香腸了，對(duì)吧?