How to make delicious raw sausage
As a home-cooked delicacy, raw sausage is loved for its unique flavor and flexible preparation. Recently, hot discussions on raw sausages on the Internet have focused on innovation in cooking methods, healthy combinations and regional characteristics. This article will combine the hot data of the past 10 days to provide you with structured analysis and practical recipes.
1. Hot sausage trends across the Internet (last 10 days)
| keywords | Search volume (10,000) | Popular platforms |
|---|---|---|
| Air Fryer Sausage | 28.5 | Douyin/Xiaohongshu |
| How to make low-fat sausage | 15.2 | B station/down kitchen |
| German Sausage Recipe | 9.8 | Zhihu/Weibo |
| How to preserve sausages | 7.3 | Baidu knows |
2. How to make classic raw sausage
1. Basic raw material ratio (per 500g pork)
| Material | Dosage | function |
|---|---|---|
| Fat to lean ratio 3:7 pork | 500g | Main ingredients |
| Casings | 2-3 meters | package |
| salt | 10g | Seasoning and Preservation |
| white sugar | 15g | Freshen up |
| high strength liquor | 20ml | Sterilization and flavoring |
2. Detailed production steps
①Ground meat processing: Pork is frozen for 2 hours and ground into minced meat. The fat and lean meat are processed separately.
②Marinate and season: Add all the seasonings and stir clockwise for 10 minutes until gelatin forms.
③Brewing techniques: Soak the casings in cooking wine, then fill them with meat filling until they are eighty full.
④Sectional punching: Tie with cotton thread every 15cm, and poke holes with toothpicks for ventilation
⑤Air dry: Let it dry in a cool and ventilated place for 3-5 days until the skin is dry.
3. Recommended innovative practices (recently popular)
| practice | Core innovation points | cooking time |
|---|---|---|
| Cheese Sausage | Add mozzarella cheese when filling | Bake at 180℃ for 15 minutes |
| Low-calorie chicken breast sausage | Chicken breast + konjac powder instead of pork | Steam for 20 minutes |
| Sichuan Spicy Sausage | Add pepper powder + chili noodles + bean paste | Smoked for 6 hours |
4. Summary of key skills
1.Meat selection criteria: Fresh pork needs to have an appropriate amount of fat, and frozen meat needs to be completely thawed
2.Casing treatment: Salted casings need to be rinsed under running water for 30 minutes to remove salt.
3.Seasoning balance: The recommended sugar-salt ratio is 1.5:1, and five-spice powder can be added to enhance the flavor.
4.Drying control: When the humidity is >70%, a fan can be used to assist to avoid exposure to the sun.
5. Food Suggestions
① When frying, use a bamboo skewer to test the core temperature and it should reach 75℃
② Refrigerated for no more than 7 days, frozen for 3 months
③ Pair with sauerkraut or beer to relieve greasiness and increase flavor
Master these methods and techniques, and you'll be on your way to making delicious raw sausage that rivals professional quality. It is recommended to adjust the proportion of ingredients according to personal taste to create your own flavor.
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