Quite Nice Homemade Sausage蛮不错的自制香肠 20/3/2018

Good day dear all~ after several attempt in making sausage for my little princess., I finally got the satisfied texture compared to my previous trials. As we are not using the sausage casing which can make firmer sausage, I notice too many fat in the meat is not suitable for the type of silicone sausage mould. So this time I only used 10% fat minced meat to achieve a firmer texture. The mixing part with COLD MEAT is very important too... this is one of the tips in creating bouncy sausage.

Homemade Sausage

Ingredients: (yield 1 tray of 6 sausages)

190g (90% lean 10%fat) Minced Meat (cold)

4g sea salt

5g sugar

1/2 tsp soy sauce / oyster sauce

1/4 tsp black pepper

1/8 white pepper

1/2 tsp baking powder

30g corn flour

1/4 tsp Garlic Powder

23g Egg white 

1/8 tsp red yeast powder 

(this is act as natural red colour. i put less than 1/4tsp though not red enough)

Steps:

1. In a food processor, add in all the ingredients stated above.

2.  if you have no food processor, you can stir the mixture with a pair of chopsticks in one direction until the mixture become gluey and sticky. (roughly 5-10 mins)

3. Put the meat mixture into a piping bag. store in fridge for 1-2 hours (overnight) for better taste.

4. cut the piping bag with a 1.7-2cm dia. hole, squeeze out the meat mixture into the mould. slightly smooth the surface with spatula or wet finger.

5. Steam with medium heat for 10 minutes. 

6. after cooked, cool down for a while, remove the sausage from mould. Can keep in the fridge after completely cool down. Slice and serve or Pan fry till golden brown for more fragrance. keep in the freezer can last 1 month.

大家好。為我的小公主嘗試做了幾次香腸後，這次我終於得到了滿意的口感。以往的香腸做到比較軟，不紮實，一切就會散。原因是我們沒有使用香腸腸衣讓 香腸肉碎充滿紮實，所以我注意到肉類中的脂肪太多不適合這種矽膠香腸模具。所以這次我只用10％脂肪碎肉來達到更紮實的口感。在攪拌肉碎時，媽媽們請記得一定要用冷的肉碎！非常非常重要！......這是製作有彈性香腸的秘訣之一哦。

自製香腸

材料：

190g豬攪肉（9分瘦1分肥）（冷的）

4克 海鹽

5克 蔗糖/白糖

1/2茶匙 醬油/蠔油

1/4茶匙 黑胡椒粉

1/8 白胡椒粉

1/2茶匙 泡打粉

30克 玉米粉

1/4茶匙 蒜粉

23克 蛋清/蛋白

1/8茶匙 紅曲米粉 

(让香肠颜色带红，我放不够1/4茶匙，所以不是很红)

做法：

1）把所有材料放進食物攪拌機中，攪拌至均勻並起膠。

2）如果沒有食物攪拌機，可以用一對筷子用力攪拌同一個方向，攪拌至肉質變粘稠和有韌性即可。（大約5-10分鐘）

3）將攪拌好的肉碎放入擠花袋，放在冰箱醃製1-2個小時（或過夜）。

4）把擠花袋剪一個大約2公分的洞，將香腸肉碎擠入矽膠香腸模具中，用抹刀或濕手指輕輕撫平香腸表面。

5）把蓋子蓋好，中火蒸10分鐘即可。

6）蒸好後稍微涼一些，可以脫模。冷卻後收進冰箱，隨時可以食用或煎至金黃色更香。收進冷凍庫則可以存一個月。

蒸后

矽膠香腸模具 (淘宝连接）/ Sausage Mould (taobao link)

蒸之前

將香腸肉碎擠入矽膠香腸模具中

昨天麻麻请假在家看顾孩子，晚餐前做了自制香肠，今天可以做便当的配菜。这次做的香肠比较像市售的香肠口感，只是表面的光滑度需要改进!!!很开心~

便当有小公主想吃了很躲多天的蒜米炒饭，水煮枝豆，自制香肠和小番茄。