自製醃肉及煙燻篇 - 香腸 (HOMEMADE CURING AND SMOKING – Sausage)

IMG_6660

 

續上一篇醃豬肉,今次做香腸。作者所說的是豬肉腸,因為小編與愛人喜歡吃意大利香腸,而意大利大多用豬肉做的。 做香腸肉的部位是豬肩肉,但豬肩肉也比較瘦,所以作者建議加小量肥肉,做出來的口感比較滑及不會乾。先說工具,我們需要一個攪肉機、灌腸器及豬腸衣。 至於腸衣有兩款,一是從肉檔買回來的新鮮豬腸,但卻需要自行清洗及去除腸內的髒物;二是買風乾了的腸衣,只是做香腸前把腸衣灑上鹽,然後浸水半小時就可以了。 讀者也可以做火腿的,但火腿需要買牛腸衣做的。 此外,讀者亦可做意大利臘腸,腸衣亦是用牛腸衣,做好後放在陰涼處風乾6星期左右就可以了。

Continue for the last curing and smoking post of pork, this post is talk about sausage. Actually I and my beloved one really love to eat Italian sausage, and most of them are using pork. The meat of sausage is using pork shoulder/boson butt, but this part is not enough fat to make sausage, … 閱讀更多 Read more...

番茄雞肉丸意粉 (Chicken Meatball Spaghetti)

這款雞肉丸意粉是作者及愛人的至愛,清淡但又很香的一道麵食,如果剩下來的,會用來做翌日的早餐,意大利人很喜歡用這款來做意式三文治,雖然做法及材料比較多,但值得一試的。

This pasta dish is the most favourite dish for me and my beloved one, it’s so delicious, sometimes we can’t finished it, then we will leave it to make Italian meatball sandwiches too.  Although it’s quite a lot ingredients and cooking method , but it’s worth to try.

DSC02083

 

材料 (Ingredients) :

DSC02074

肉丸材料 (Meat ball) :

雞肉 {雞胸或去骨雞脾肉} (Chicken … 閱讀更多 Read more...