Spanish Flavor [Sausage]
Preparing the “sausage” used to make paella, people who love food like to try foods from all over the world, omnipotently include various experiences, the most important thing is to rely on their own understanding to change different practices. Tasting food from all over the world while traveling is a quick thing in life. But the influence of various factors may not necessarily run all over, and you can experience the process of making food at home, or you can be a local tyrant and comfort your little soul. In fact, the production method and process of filling sausages are similar to Harbin’s air-dried sausages, Sichuan-style sausages, and Guangwei sausages. But it’s just a difference in taste. The so-called Spanish flavor is both sweet and spicy and the wine flavor is relatively strong.
The method of Spanish style [sausage]
Step 1
Choose high-quality pork hind legs. Lean and fatty meats are separated.
Step 2
fat fat; Cut the fat into small cubes, put them in a pot of boiling water and wash them, then take them out and drain the water to cool and set aside.
Step 3
Cut the lean meat into slices about 5 cm long.
Step 4
Bacon; Add salt, sugar, and high liquor to the cut lean meat slices in order, and mix evenly with your hands, continue to add five-spice powder, I add some Shaoxing rice wine, and finally add black pepper powder, and chili fine powder all together and mix evenly. Marinate in the refrigerator for at least 4 hours.
Step 5
The salted casing can be washed off the salt on the surface with running water and soaked in cold water for about 30 minutes.
Step 6
sausage filling; As shown in the picture, I temporarily used a mineral water bottle to cut into a funnel, put the casing on the mouth of the bottle, and then constantly stuffed the marinated meat, pay attention to the spacing between the diced fat and the lean meat, put a section of lean meat and put 2 diced fat meats, and gently stroke the meat poured into the intestines downwards while stuffing the meat. After pouring, twist a few times to a length of about 20 cm, and tie a rope at the connection.
Step 7
The filled sausage should be pierced with a needle on the intestine to remove air, and the processed sausage should be hung in a cool and ventilated place and left to dry for 3~7 days to make the intestine dry.
Step 8
Put the dried sausages in a large steamer and steam over low heat for about 40 minutes.
Step 9
After steaming, put the sausage in a ventilated place to cool.
Step 10
When eating, you can bake it, then slice it and put it on a plate.
Cooking techniques for Spanish sausages
The main thing to prepare is pork fat and lean2; The ratio of 8, salt, sugar, wine, a little paprika is very simple, and you can also try adding other spices to suit your taste according to personal preference. The amount of each pouring is different, it can be 100% according to meat and salt and sugar; About 3 of the mixture according to the ratio of individual taste. I’m used to being lighter, and I’m not very good at spicy food, so I usually taste lighter.