Revealing how to make simple sausages without pork intestines, without sun exposure

Processing sausages at home is no longer strange to housewives. Homemade food is both delicious and saves a lot of money buying at supermarkets or food stores. However, if you do not know how to do it, it will take a lot of time and the sausage will not taste as good.

Therefore, Tnhelearning.edu.vn will tell you how to make sausages without pork intestines, without needing to be sun-dried with collagen shells , but the dishes made are still as delicious as the ones in the shop for this Tet holiday.

Ingredients for making sausages without pork intestines

• 500g ground pork
• 120g lard
• 1 roll of collagen shell
• 10ml white wine
• 5g five flavors
• 3 drops of red food
• Seasoning: Pepper, sugar, salt, oyster sauce, ginger powder, garlic powder, onion powder

What is collagen shell?

Collagen shell is a product made from beef protein and the use of this shell is not much different from the small intestine used in the processing of sausages, sausages, sausages, …

In many countries with advanced food processing technology such as Europe and Japan, collagen shells have been used in the processing of sausages and sausages for a long time according to American food safety standards.

Compared with pork intestine, collagen shell possesses many advantages such as tougher, not easy to tear during meat stuffing or steaming . If the intestines are not carefully processed, it will lead to bacterial infections that are harmful to the health of consumers. As for the collagen shell, it is safe for health because it is 100% bactericidal, as well as does not take time to prepare .

How to make sausages with collagen shells, without pork intestines

Step 1: Prepare pork fat

Rinse the lard with water, cut into dices and set aside.

Step 2: Mix seasoning

For all seasonings including: 1/2 teaspoon pepper, 2 tablespoons sugar, 1 teaspoon salt, 2 tablespoons five spices, white wine, 1/2 teaspoon ginger powder, 1/2 teaspoon garlic powder, 1/2 teaspoon powder onion and 3 drops of red food coloring and stir well, season to taste.

Step 3: Mix fatty meat with seasoning

Mix ground meat, fat with the mixture of spices above and then knead well. You can pound the meat into the bowl or the table top so that the meat can absorb the seasoning.

Step 4: Prepare the stuffing tool

Prepare 1 funnel and 1 chopstick. Next, use a knife to cut a piece of collagen shell about 2cm and then insert it into the tail of the funnel. Then, knot or tie one end of the collagen shell.

Step 5: Stuff the sausage into the collagen shell

Put the meat in the funnel and use the chopsticks to push the meat down . You push until the meat is almost full of the collagen shell that has been inserted into the hopper.

Next, you pull out the funnel, put it on the bottom and squeeze the meat to let the air inside escape . Then, twist to divide the sausage into small portions.

Note: Do not put the meat too tight, but leave one end open, then tighten it after dividing to prevent the sausage from cracking.

Step 6: Create a vent hole

Use a sharp needle to puncture the air inside the sausage shell so that the meat is sealed. Next, use your hands to gently squeeze the shell close to the meat.

Step 7: Drying sausages without sun exposure

Method 1: Use the oven

Bake the sausages just made in the oven at 40 degrees Celsius for about 15 minutes , then check and flip the sides so that the sausages are beautiful, not scorched .

Method 2: Use a dryer

Place the sausage on the dryer rack for about 6 to 8 hours depending on the size and dryness of the sausage you prefer.

See more: How to make simple cinnamon apricot sausage at home

Finished product

Sausages after drying should be stored in sealed bags and stored in the refrigerator to keep longer . When eating, bring out to defrost and then boiled, steamed or fried to have a delicious and attractive home sausage plate without pork intestines, no need to dry in the sun.

Some note

– Pork should choose fresh with both fat and lean so that the sausage is not dry

– Collagen shells are available in Vietnam-made (soaked in salted bags) and German-made, you can use either of these. In terms of advantages, the German case will be easier to manipulate by hand or machine .

– Can replace white wine with rum .

– You can use minced fresh ginger, onion and garlic to replace the above spices.

The recipe for making sausages without pork intestines, without sun exposure above is quite easy and suitable for housewives who are in charge or like to create new dishes. In addition, you can refer to how to make your own sausage for Tet with just a few simple steps to make at home. Hope you can confidently show off your skills in making sausages for your family to enjoy on a near future occasion.

Maybe you are interested:

• How to make cinnamon apricot sausage for Tet dinner
• How to eat sausage to ensure health?
• How to make fried egg sausage

Good experience Tnhelearning.edu.vn