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。

自制香肠 homemade sausage 8/2/2018

Homemade Sausage

(Baby version)

Ingredients:

300g Minced Meat

3 tsp corn flour / Potato starch

2 tsp Liquid Amino / light soy sauce

1/4 tsp Garlic Powder

1 Egg white 

1 tbsp vegetable Oil

1 tsp cane sugar

1/8 tsp Five Spice Powder

dash of  Pepper powder

1/2 tsp shaoxin wine (optional)

optional : add 15g shredded cheese or cheddar cheese for more yummy

Steps:

1. In a bowl, mix all the ingredients stated above.

2.  Stir the mixture with a pair of chopsticks in one direction until the mixture become sticky. 

3. Put the minced meat into the mould, press it firmly. cover with aluminium foil or cloth.   

4. Steam for 15-20 minutes. 

5. after cooked, cool down for a while, remove luncheon meat from mould, keep in the fridge after completely cool down. Slice and serve or Pan fry till golden brown for more fragrance. 

自製香肠

（寶寶版）

材料：

300g 豬攪肉（五花肉）

3茶匙玉米粉/馬鈴薯澱粉

2茶匙 液氨醬油/淡醬油

1/4茶匙 蓉粉

1粒 蛋白

1汤匙 植物油

1茶匙 有機蔗糖

1/8茶匙 五香粉

胡椒粉 适量

1/2 茶匙 紹興酒（可不放）

P/S:可以選擇加入15克刨碎的車達起司增添風味。

做法：

1）所有材料放在一個碗中。

2）用一對筷子用力攪拌至一個方向，攪拌至肉質變粘稠和有韌性即可。

3）將攪拌好的肉碎放入模具中，緊緊按壓。用鋁箔紙或布覆蓋。

4）大火蒸15-20分鐘即可。

5）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。

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.

24/5/2016 （tue）自製香腸

自製香腸

材料：(4條）

絞肉 150克（豬肉/雞肉）

有機燕麥 25克

（大人版建議不放，放了口感軟綿適合小寶貝）

車達奶酪碎 15克

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）燕麥倒入熱水浸泡15分鐘，倒掉浸泡水。

2）將絞肉和其它材料放入攪拌機，倒入泡軟的燕麥，攪拌均勻至起膠有粘性的程度。

3）在案板上舖一層耐熱保鮮膜，放上55克的肉餡。保鮮膜提起把肉蓋起來。慢慢把肉餡捏成長條並把兩端扭轉紮實。

4）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，剪開一端的保鮮膜，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。如果不是使用耐熱的保鮮膜，可以先把香腸冷凍定型（不需冷凍很久），揭開保鮮膜後取出香腸，放在蒸果鍋裡蒸10分鐘。

****熟了的香腸有兩種顏色和口感，蒸的細嫩，煎的和烤的焦香****

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。

自製香腸製作視頻

Homemade Sausage Video

Homemade sausage

Ingredients:

150g ground meat (pork/chicken)

25g Organic Rolled Oat

(Adult version please omit rolled oat for better texture)

15g Shredded cheddar cheese

1/8 tsp Thyme

1 tsp crushed garlic

some black pepper

5g olive oil

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

Steps:

1) Soak rolled oat in hot water for 15 minutes, discard the soaking water.

2) In a blender, add in the ground meat and other ingredients, pour in the soaked oats, blend till mixture is sticky.

3) Lay a layer of heat-resistant plastic wrap, 55g of the meat on it. Lift the plastic wrap to cover up the meat. Slowly roll and squeeze the meat into fit strips.

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

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 plastic wrap, 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. If you don't have the heat resistance cling wrap, you may keep the sausages in the freezer for awhile to fix the shape. Then open and remove the wrappers, steam for 10 mins.

**** Cooked sausages are different in colours and texture. Tender is steamed, Fragrant if baked and Pan fried ****

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.

Mushroom Mantou

Ingredients:

Fresh Milk 80g

Sugar 30g

Instant dry yeast 1/2 tsp

Aluminum free baking powder 1/2 tsp

Pao flour/all purpose flour 150g

Olive Oil 1 tbsp

I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. Rest for 10mins, press out all air, divide dough into the followings:

4 pcs 45g dough (for 4 red bean paste steamed bun)

3nos of 20g dough (for mushroom top,charcoal powder top during shaping)

3nos of 12-13g dough (for mushroom stick)

shape and proof for 30mins, steam at med high fire for 10mins

香菇饅頭

材料：

牛奶 80克

中筋麵粉150克

有機蔗糖30克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

米糠油／玉米油／橄欖油1湯匙

香菇表面色素：竹碳粉

做法：

1）把所有材料混合均勻。

2）攪拌搓揉10-12分鐘成為有彈性又不黏手的光滑麵團。

３）休面10分鐘。

4）用擀麵棍桿扁，排除空氣。

５）麵團分別分割成為以下的分量（本人此次的成品）：-

~4個45克的麵團（ 4個紅豆沙包）

~3個香菇造型的饅頭

6）香菇的做法：

香菇菌傘 20克麵團

香菇菌柄 12-13克麵團

首先把菌傘搓圓，稍微壓扁。排放在不沾烤紙上。在表面塗抹一層薄薄的黑色竹碳粉，然後用利刀割畫十字。然後放入蒸盤。

７）將蒸鍋中水微微加溫約至37度c(體溫)關火,蒸籠放上,蓋上鍋蓋再發酵30分鐘。

８）發酵完成直接開中火蒸10分鐘。

９）時間到就關火,鍋蓋稍微交錯打開一些縫,約放置5-8分鐘,再慢慢掀鍋蓋,這樣蒸出來的包才不容易皺皮。

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用８號功能打２０分鐘即可，然後跟著３－９的做法完成。