Can sausages be baked in the oven?

Sausages have a long history in China, which can be divided into Sichuan sausage and Guangdong sausage. There are many ways to make sausages, the most common one we usually come into contact with is baked sausages, especially in Taiwan Province Province. If you don't trust the quality of sausages, you can cook authentic sausages at home because there is an oven at home. So, how do you bake sausages in a home oven? Let's take a look at the practice.

First of all, how to bake sausages in the oven?

1. Raw materials

Six sausages, a little salad oil, pepper and coriander.

2. Practice

6 sausage, carefully remove the shell.

Cut it into many small holes with a knife.

Take a proper amount of salad oil and preheat the oven for 5 minutes.

Coat chicken sausage with salad oil and put it in the oven 150 10 minute.

/kloc-turn it over after 0/0 minutes and then apply salad oil 150 degrees 10 minutes.

Sprinkle pepper and coriander out of the oven.

Second, how to make sausages?

Sausage can be bought with pork leg, front buttock tip or rear buttock tip. No matter which part you buy, it is best to ensure 30% fat (in fact, 40% fat is better), and all lean meat will be very hard. Buy meat, clean it, and then slice it (or cut it into pieces and strips). Casings are available in places where meat or pigs are sold. Take-away casings are usually salted and have been cleaned. 50 grams is about 7 or 8 yuan, and it is three or four meters long. You can pack four or five Jin of meat, because sometimes it will be damaged when loading, so you can buy more. Wash the bought casing with clean water. The key is to wash the inside of the casing, then turn the casing upside down (that is, turn the inside upside down) and soak it in white wine for 20 minutes. Then rinse it and turn it back for later use.

Prepare cotton ropes and chopsticks in advance, and then prepare a clean empty coke bottle. Cut the size of 15 cm from the top of the bottle to make a funnel.

Meat with gravy (the formula is at the end) is best marinated for half a day before pouring, which is more delicious.

When filling, put one end of the sleeve on the coke bottle mouth and hold the sleeve mouth with your hands to avoid slipping. In this way, two people need to work together, and the other person adds the meat into the funnel, and then sticks the meat into his mouth with thick chopsticks (chopsticks are too thin and inefficient, so you can wrap some napkins or gauze on the head of chopsticks and then wrap them with plastic wrap). Pour all the meat into the casing, and shovel the poured meat by hand until it is full. Then use a needle to make some holes where there are bubbles and empty drums after pouring, and then tie them again, divide them into several sections and tie them with cotton ropes. Puncture with a needle can also thoroughly dry the inside of sausage to avoid deterioration.

Although winter in the north is cold, the climate is too dry. Therefore, the drying time should not be too long, 7- 12 days is enough. It can be dried in the humid south for a longer time, 15-30 days, but it should avoid sticky deterioration (more salt and wine should be added for preservation). In addition, if the smog is heavy now, don't hang it outdoors, just the north balcony. If it really doesn't work, hang it in the kitchen to avoid direct sunlight, otherwise it will go bad easily. Once the water dries and the surface begins to wrinkle, the sausage can be eaten. Of course, the drying time depends on the weather. If air-dried for a long time, sausages will dehydrate and taste very dry. Sausages that can't be frozen in the refrigerator should be eaten until the fifteenth day of the first month.

As for the taste, there is no guarantee that everyone will have the same habit. Salty, spicy and sweet can be adjusted, and the colors are different. Guangdong-style red is because it is added with red koji powder or bean curd, and Sichuan-style red is added with pepper or bean paste. The blackness in northeastern Shandong is due to the addition of a lot of soy sauce. So they are all flexible and changeable. Generally speaking, sugar, salt, high-alcohol liquor (above 45 degrees) and pepper powder are indispensable. The remaining spiced powder, Chili powder or soy sauce can be used at will. In addition, if the meat is thin, you can add some cooking oil and mix well. If you want to taste softer, you can add some honey. You can start cooking your own sausages and their own tastes.

Cooked sausages, whether eaten directly, fried with vegetables or fried rice, should be steamed in the pot before cooking.

In addition, let's talk about the benefits of filling sausage yourself. Needless to say, it's clean and hygienic. It is important to ensure that the raw materials are fresh and there are not too many preservatives and additives. Because of the lack of these additives, we can't do much. If you dry it, you should freeze it.

Sausage is a kind of food with very old meat preservation technology, so how to bake sausage in the oven? After the above introduction, I believe everyone also has a feeling of being suddenly enlightened. For example, an office worker who is usually tired or a mother who takes care of her baby full-time, if you want to save time and effort to eat breakfast or be lazy occasionally, then start with the magic weapon at home.