I saw someone cooking bobo sausage the other day, and I thought the name was quite interesting. The crispy skin is not big, and the smoking process looks very good. So I tried it, but I didn't expect the finished product to be very good, simple and delicious.
It's the first time to make this kind of bobo sausage, and the meat is still too thick, so the bobo sausage is still relatively large. If you want to make it smaller, you must remember not to fill it too full.
Ok, not much to say, share detailed graphic recipes. If you like this bobo sausage, give it a try!
Ingredients and seasonings: pork 1500g, soy sauce, oyster sauce, salt, sugar, honey, black pepper, corn starch, clear water and casing;
Detailed production process:
1, prepare pork, I use two pieces of meat here, one is the back tip with more lean meat, and the other is the pork belly. Pure lean meat is not delicious, and it is 8 fat and 2 fat, and a little fat meat will be more fragrant;
2. Peel the pork, cut it into small pieces, put it in a meat grinder and ground it into meat stuffing, and put it in a small basin for later use;
3. Add soy sauce, oyster sauce, honey, salt and sugar to the meat stuffing pot. Doses are randomly prepared and not specifically weighed. Soy sauce is light in color and fresh in taste, so you can put more. Oyster sauce can enhance fragrance and viscosity, put two spoonfuls, and it's almost done. Honey and sugar both add sweetness, because children like sweet bobo sausage. If you don't like sweetness, you can reduce or not put honey.
4. Put corn starch and water into the meat stuffing pot. Sweet potato starch and ice water were put in the original prescription. I didn't have it at home, so I replaced it with corn starch and water. The amount of water can be added several times, mainly by adding some water when stirring, which can also increase the viscosity and tenderness of meat stuffing;
5. Stir the minced meat clockwise with chopsticks. If you have disposable gloves, you can also wear gloves to start mixing, which is more convenient and sticky;
If you want to make Bobo sausage look good, you need to put some red rice noodles so that the color of the meat will be red. I don't have it here, and I have omitted it.
6. Soak the casing half an hour in advance and rinse it off;
7. Put the cleaned casing on the tube of the enema device, put a whole casing on it, leaving only a little, and tie it with cotton rope;
8. The enema machine is filled with meat stuffing with good taste, so you can start enema;
9. Slowly push the meat stuffing into the casing, and the casing naturally stretches to wrap the meat stuffing into long strips;
10, and then tied with cotton rope into small sausages, the size can be customized;
1 1. There must be bubbles between the meat stuffing and the casing. Just prick an eye with a needle or chewing gum where there are bubbles. Basically, every small intestine needs to be perforated;
12. Hang the processed sausage in a cool and ventilated place for at least 3 hours, and dry the casing. If you have an electric fan at home, you can use it to blow, which can save some time. This casing must be dried. It is said that the skin cooked in this way can be crisp.
13, take off the dried sausage, drain the water in the cauldron, add the sausage, and cook over high fire;
14, 10 minutes or so, there will be some white floating on the surface, just skim it with a spoon and cook it slowly with intermittent small fire. If you see bubbles in the sausage during cooking, puncture the bubbles with a needle or toothpick to avoid bursting the sausage. The fire can't be too big, just simmer it. It will take about 35 minutes. The cooking time is also related to the size of sausage, so it can be cooked thoroughly;
15, prepare an iron pot, put tin foil in the pot, put a tablespoon of sugar, and put a little tea, any tea will do;
16, put chopsticks on the tin foil shelf, cross and stack them, and then put the cooked sausage on it;
17, cover the pot and smoke with low fire for about 3 minutes.
18, I smoked here for two minutes, opened the lid and looked at it, and the color was a little dark;
Cut the smoked bobo sausage and remove the cotton thread, which is such a small sausage with crisp outside and tender inside. I threw a few on the table, and they all played well, which was very interesting.
You don't need to buy sausages. After reading this recipe, you can make it yourself. Try buying meat quickly! Adjust the stuffing according to your own preferences, and adjust whatever taste you want. Clean and hygienic, reassuring. What a bother!