Homemade chicken sausage 自製香腸

自製香腸

材料：(4條）

絞肉 150克（豬肉/雞肉）

車達奶酪碎 20克

乾香菜/百里香 1/8茶匙

蒜泥 1茶匙

黑胡椒 少許

橄欖油 5克

做法：

1）絞肉和其它材料放入攪拌機，攪拌均勻至起膠有粘性的程度，分成4等份。

2）在案板上舖一张不沾烤纸，放上肉餡。烤纸提起把肉蓋起來。慢慢把肉餡捏成長條並把兩端扭轉紮實。用绳子把两端绑紧。

3）如果不是馬上煮，可以收在冰箱3天，冷凍庫1個月。

5）幾種煮法：

a）把捲好的香腸直接放入沸水里煮5分鐘，冷水沖一沖，剪開一端的烤纸，推出香腸。放入熱鍋煎一煎即可

b）做好的香腸放入冰箱冷凍定型，揭開保鮮膜，香腸不會散開就可以放入烤盤裡烤（保鮮膜去掉），200度18分鐘，中途要翻動幾次。

c）把捲好的香腸直接放在蒸鍋裡蒸10分鐘即可。

大人版小貼士:

可以把香腸醃製過夜以便更入味。也建議加入其它香料如羅勒，冬菇粉，等等。包裹香腸之前，可以煎一小塊試味，不夠咸才加調味。

用刨丝器刨碎车达起司，再加入绞肉里拌匀。

using the grater to shred the cheddar cheese then mix to the minced meat.

准备好肉馅，不沾烤纸和绳索。

let's get ready with the minced meat, parchment paper and thread.

在案板上舖一张不沾烤纸，放上肉餡。烤纸提起把肉蓋起來。

place the minced meat on a piece of parchment paper. Lift up the parchment paper to cover up the meat. 

慢慢把肉餡捏成長條並把兩端扭轉紮實。用绳子把两端绑紧。

Slowly roll and lastly twist both ends to form sausage shape. Tie with thread tightly.

把捲好的香腸直接放在蒸鍋裡蒸10分鐘即可。

Cook the sausages in the steamer with the wrappers and steam for 10 minutes. 

蒸好的香肠，待凉。

steamed sausage is set aside for cooling.

剪開一端的烤纸，推出香腸。

cut one end of the twisted part, push out the sausage.

剪開一端的烤纸，推出香腸。

cut one end of the twisted part, push out the sausage.

蒸好的香肠已经很香了~

the cooked sausage is smell good now.

放入熱鍋煎一煎，更加香哦~

pan fry it with little oil, more yummy!

Homemade sausage

Ingredients:

150g ground meat (pork/chicken)

20g Shredded cheddar cheese

1/8 tsp Thyme / parsley

1 tsp crushed garlic

some black pepper

5g olive oil

1/8 - 1/2 tsp sea salt (for adult version)

Steps:

1) In a blender, add in the ground meat and other ingredients, blend till mixture is sticky.

2) place the minced meat on a piece of parchment paper. Lift up the parchment paper to cover up the meat. Slowly roll and lastly twist both ends to form a fit shape of hotdog. Tie with thread tightly.

3) If it is not cooked right away, can keep in the refrigerator for 3 days or freezer for 1 month.

4) Few Cooking Methods:

a) Cook the sausages with the wrappers in boiling water and cook for 5 minutes. Cold with running water, cut the plastic wrap at one end, then push out the sausage at another end. Pan fry with some oil till light golden brown.

b) Keep sausages in the freezer to fix the shape, open and remove the parchment paper, bake in preheated oven of 200'C for 18 mins, flip several times in the half-way.

c) Cook the sausages in the steamer with the wrappers and steam for 10 minutes. 

Adult version tips:

You may add more spices such as coriander powder, sweet paprika, mushroom powder, basil and etc for richer taste. After marinating the meat, before wrapping into sausages, you may pan fry a small piece and taste it if tasty enough.