西式香腸製作Sausage making


gin-gin
62 食譜 74 粉絲
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跟著做

好多謝Vera帶我去香腸工作坊學習新東西!今天首次跟太極班好媽媽一起動手做,實屬樂事!也要感謝凌太辛勞地準備好上佳的豬肉,讓大家吃得安心。
Vera and Linda, I feel so thankful to know you because I can learn and share more healthy food with my friends. No more phobias.

份量
10 人份
時間
60 分鐘
食材
  • 1
    羊腸衣泡水備用; Soak sheep casing in water.
  • 2
    梅頭豬肉絞碎兩次,先急凍一晚,解凍至軟; Mince meat twice, freeze overnight, unfreeze at room temperature.
  • 3
    抓下去肉裡頭冰涼狀態時,加鹽,用手抓勻(幾下就可),起乳化作用; When you touch deep inside and feel cold, add salt, squeeze several times to mix for emulsification.
  • 4
    依喜好加入適量的黑胡椒粉、糖、紅椒粉和白胡椒粉(記住下一步的混合動作不宜太多); Add proper amount of black pepper powder, sugar, paprika and white pepper powder.
  • 5
    再加入蒜蓉及洋蔥碎、麵包糠、雞蛋和紅麴粉,混合好備用; Add chopped garlic and onion, bread crumbs, eggs and red yeast rice powder, mix well, keep the mixture in cold condition.
  • 6
    在灌腸器的漏斗口周遭抹上油; Oil the tool for easy casing fixing.
  • 7
    在接近水面處套上腸衣以保持濕潤; Tuck the casing along the tube above water to keep moist.
  • 8
    在灌腸器的另一端注入醃製好的豬肉; Inject the marinated meat into the tool and close the end.
  • 9
    慢慢泵出香腸; Turn one end to inject meat into the casing slowly and evenly.
  • 10
    用雙手理順整條香腸,注意肉不要注得太緊; Adjust the sausage with fingers to make it even, make sure you press and feel soft instead of hard.
  • 11
    香腸直徑保持在1.5CM左右; Keep its diameter at around 1.5cm to prevent from breaking.
  • 12
    製作好一條後如圖盤卷,並用牙籤刺孔以助水氣排出; Arrange as shown and pierce with toothpick to release the steam inside.
  • 13
    以擰的方式均勻分段; Divide into even segments by twisting up and down.
  • 14
    如圖盤卷,並在空調環境下風乾; Arrange as shown, get dry under air conditioning.
  • 15
    放在沸騰的水裡面燙幾分鐘撈起; Boil them for few mins before baking or pan frying.
  • 16
    烤熟或煎熟,佐以沙拉進食; Serve with salad.
  • 17
    沒打算即日吃完的就置於冰箱抽乾水份一晚; Put them in the fridge overnight for dehydration if you are not going to consume very soon.
  • 18
    再置於冰櫃,食用前取出解凍。 Store them in the freezer, unfreeze before consumption.
  • 19
    此乃廚娘阿平做的牛肉味道香腸,她的鄰居肯定流口水了! These are freshly homemade by Danping. How beautiful the beef colour looks!
  • 20
    ☕️☕️
小撇步

除了豬肉,可以選用雞肉。鹽以外調料也非常隨意,但不超過18克。
If you do not fancy for pork meat, chicken meat is a nice option too. For the condiment, it is really up to you to add but the total amount should not be over 18g.

2017/07/12 發表 1,597 瀏覽
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gin-gin
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西式香腸製作Sausage making 好多謝Vera帶我去香腸工作坊學習新東西!今天首次跟太極班好媽媽一起動手做,實屬樂事!也要感謝凌太辛勞地準備好上佳的豬肉,讓大家吃得安心。 Vera an...