如何制作意大利香肠

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意大利香肠是一种用猪肉沫制成的兼具辛辣和甜味的香肠。它可以成为意大利面的辅料也可以单独食用。做意大利香肠只需要一个绞肉机和肠衣。请大家遵照下面的步骤制作自己的意大利香肠吧。

方法 1
方法 1 的 3:

购买食材

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    去掉猪肩肉上的骨头。
    • 你也可以制作一半牛肉一半猪肉的香肠。把0.9千克的猪肩肉替换成绞牛肉。
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    询问是否需要事先浸湿肠衣。
    • 如果肠衣需要浸湿，就把它们放进盛满桔汁和盐的碗里浸泡1小时。在使用前保持肠衣的湿润。
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方法 2
方法 2 的 3:

切碎肉

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    用绞肉机把猪肉和牛肉磨碎。
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    如果你要制作混合香肠，请加入牛肉。
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    你需要决定到底制作甜味意式香肠还是辣味意式香肠。
    • 如果你想制作传统辣味意式香肠，就在肉里加入2汤匙（4克）压碎的茴香，1汤匙（18克）盐，1汤匙（6.9克）黑胡椒，2汤匙（10.8克）辣椒片，或辣椒粉，1汤匙（1.9克）香菜叶和2至3汤匙（13.8至20.7克）辣椒粉。
    • 如果你想制作甜味意式香肠，那就不要加入辣椒片，辣椒粉或黑胡椒粉。添加满满的3汤匙（20.7克）的辣椒粉。
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    把香料揉进肉里直到它们完全混合。
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方法 3
方法 3 的 3:

制作香肠

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    在你填充物的尾端打结。
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    这部分的过程最好由多人完成，这样你就能塞填充物，扭转香肠并可以比较顺利的进行这个过程。
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    尝试充分地把填充物压满，以防有太多气泡。
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    如果你使用的是传统的肠衣，你可能需要用绳子打结。
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    根据你想制作的香肠的大小，在间隔7.6至20厘米间数次扭转香肠。
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    • 确保食用香肠前充分煮熟，因为它们不像很多店里卖的都事先烹饪过。煮10分钟或烤至香肠的内部温度达到65.5摄氏度。
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你需要准备

  • 猪肩肉
  • 绞牛肉
  • 香肠肠衣
  • 橙汁
  • 水
  • 盐
  • 红辣椒片
  • 黑胡椒
  • 小茴香籽
  • 辣椒粉
  • 香芹
  • 绞肉机
  • 小刀
  • 填塞物
  • 量勺
  • 碗
  • 塑胶手套
  • 保鲜膜
  • 冷冻袋
  • 大头钉
  • 绳线

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参考

  1. http://www.mariasfarmcountrykitchen.com/how-to-make-italian-sausage/
  2. http://www.italianfoodforever.com/2010/02/homemade-italian-sausages/
  3. http://www.foodnetwork.com/recipes/alton-brown/italian-sausage-recipe/index.html

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