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

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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...