[LEARN NOW] How to Make Simple Homemade Pork Sausage for Kids

Sausage is a favorite snack that many young people love. In the current situation of food hygiene and safety, if you are worried about the quality of sausages outside, you can’t guarantee the quality of your baby’s meals, then you should try to find a way to make sausages. Check it out at home. How to make pork sausage at home is super easy, super simple but brings a dish “beyond expectations” that will be shared by Dried Agricultural Products right through the article below. Parents follow along so that you can make your own pork sausage at home to treat your children!!!

1. What is Sausage?

2. How to make pork sausage at home is simple to ensure hygiene for babies

2.1 Ingredients for Pork Sausage

• 1kg pork butt meat (including lean meat and fat)
• 500g young heart
• 2 tablespoons flour
• 1 teaspoon salt
• 2 kumquats
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 1 teaspoon seasoning
• 1 tbsp main noodles
• 1 tablespoon fish sauce
• 2 teaspoons pepper
• 100ml ice cold water

2.2 Preliminary processing of young hearts

1. Buy a baby colostrum, put a head of it in the faucet, turn on the water lightly and rinse it under the faucet
2. Use your hands to gently squeeze to let the dirt in the intestines come out
3. Peel the young heart and put it in a clean bowl
4. Put in a bowl of young intestines, including: 1 teaspoon of salt + 1 teaspoon of vinegar + 2 kumquats
5. Squeeze the young palm evenly with the ingredients to remove the oil and dirt
6. Rinse again the tenderloin under clean running water
7. Use a knife to gently raise the layer of dough and excess fat in the intestines
8. Peel off the right side of the young intestine and wash it under clean running water
9. Using a string, tie a knot on one end of the lap

2.3 Puree pork

1. Buy pork butt meat, you wash it thoroughly under the tap
2. Mix a pot of dilute salt, put pork butt in and soak for 3 minutes with salt water to disinfect
3. Pick up, rinse under clean running water. Using a clean towel, dry the pork butt. Cut into small pieces for easy grinding
4. Put the pork butt into the blender and proceed to grind the pork until smooth
5. Put in ground pork including: white sugar + fish sauce + seasoning seeds + main noodles + ground pepper + flour. Blend the seasoning with the pork
6. Puree pork with spices, you add 100ml of ice water and continue to puree pork with ice cold water (Total, grind 3 times of meat)
7. Pour the minced pork mixture into a bowl. Wrap the food in cling film, store it for 30 minutes in the refrigerator to let the meat infuse spices and salt

2.4 Stuffing in the heart

1. Take the pork filling out of the fridge
2. Plug the top of the plastic funnel into one end of the clean young heart above
3. Slowly scoop out the pureed pork filling into the hopper and proceed to stuff the filling into the bottom of the tenderloin upside down
4. Just stuffing, just plucking gently to multiply the young heart, not stagnant in one place. Do not overstuff the filling, it will easily burst when steamed
5. When you see that the length of the sausage is just right for you, stop stuffing the filling. Proceed to tie the other end of the tenderloin
6. Using the strings, tie each segment of the young intestine. Tying the thread will divide the sausage into beautiful small pieces

2.5 Steamed sausage

1. Using a sharp object, gently poke each segment of the sausage so that when steaming at high temperature, it will not burst
2. Put the sausages in the steamer and steam them for 30 minutes
3. Steam enough time, the sausage is cooked, then take the sausage out and soak the sausage for 10 minutes in a bowl of ice cold water to make the sausage shell pink.
4. Remove the sausage, let it drain. Cut each piece of sausage and then store it in the refrigerator or freezer for later use

Maybe you’re looking for: What makes sausages delicious? How to make traditional sausage?

3. How to make pork sausage at home without young intestines is as easy as carrying hands

3.1 Preparation ingredients

• 1kg pork butt meat
• 100g tapioca flour
• 1 teaspoon cinnamon powder
• 1 teaspoon brown sugar
• 2 tablespoons cashew oil
• 1 teaspoon seasoning
• 1 tablespoon MSG
• 1 teaspoon ground pepper
• 100ml ice cold water
• Collagen sausage casings

3.2 Puree pork

1. Buy pork, wash it thoroughly under the tap
2. Mix a basin of dilute salt, put the pork in and soak for 3 minutes with salt water
3. Pick up the pork, rinse again under clean running water
4. Using a clean towel, dry the pork and let it dry
5. Cut the pork into small pieces to make it easier to grind the pork
6. Put the pork into the blender, proceed to puree and smooth the pork
7. Put the ground pork mixture and store it in the refrigerator for 25 minutes

3.3 Mix spice mix

1. Take the pork out of the fridge
2. Put the ingredients: tapioca flour + cinnamon powder + brown sugar + cashew oil + seasoning seeds + ground pepper + monosodium glutamate + ice cold water into a bowl of beef
3. Wearing plastic gloves, mix all seasoning ingredients with ground pork
4. Wrap the food in cling film, put the ground pork mixture in and store it in the refrigerator for 30 minutes to let the spices infuse into the pork.

3.4 Stuff the filling into the collagen sausage shell

1. Using thread, tighten one end of the sausage collagen shell
   Insert the funnel into the other end of the sausage collagen shell
2. Ladle the filling into the hopper and extrude the filling into the sausage collagen shell
3. While extruding, gently squeeze the hand to multiply evenly in the collagen shell, avoiding places with few kernels and places with many cores
4. Do it evenly until all the filling is finished, then stop
5. Using thread, tighten each piece of sausage to form each sausage. The length of each tie is about 10cm

3.5 Steamed sausage

1. Neatly put the finished sausages in the steamer
2. Steamed sausages within 35 minutes at a temperature of 80 – 85 degrees Celsius
3. High steaming temperature, will cause the sausage to produce a lot of steam, swell and break easily
4. During the steaming process, open the lid slightly to check regularly
5. With a temperature of 80 – 85 degrees Celsius, only steaming for 35 minutes. If steamed for too long, the sausage will be dry, friable and unappetizing
6. Sausage steamed enough time will be cooked. Take out the sausage and let it cool
7. Using scissors, cut each piece of sausage for easy storage
8. After cutting the sausage, let it cool and then store it in the refrigerator for later use

With the method of making sausages without young intestines, it will save you a lot of time to prepare young intestines. Sometimes many women face many difficulties in the process of pre-processing the colostrum. Not knowing how to make the tenderloin will make the sausage no longer appetizing. With the sausage collagen shell, when steamed, it can be eaten directly, no need to wash or do anything else.

Maybe you need to know: Pocket how to make Da Nang Specialty Beef Rolls Eat Hoai Not Bored

Anyway, we also offer 2 recipes on how to make pork sausage so that readers can see which one is the most convenient and simple for me, I will do it. Wish you always success.

4. How to make perfect delicious pork sausage, what should be noted?

• Materials: Raw materials are the most important. Should choose fresh pork with full origin. Use meat with an appropriate percentage of fat to ensure that the sausage is not too dry or too fatty
• Grinding meat: To eat sausages without sticking in your mouth when chewing, you need to grind the meat very fine, you can grind the meat 2-3 times to puree.
• Spice mix: Depending on the serving size and preferences of each family, you can use the most suitable spice. Usually spices for making sausages will be: spices, seasoning seeds, main noodles, ground pepper, garlic, sugar, salt, …
• Steaming temperature: Make sure that the steaming temperature is always maintained at 80 – 85 degrees Celsius. Do not steam with too high a fire as high temperature boiling water will cause the sausage to burst and puncture. Steam on medium heat, simmer until the sausage is cooked evenly. Because in the end, you still have to fry the sausages for your baby to eat
• Storage: If the sausage is not consumed immediately after making it, store it in the refrigerator or freezer. Stored in the refrigerator, sausages can be used for 3-5 days. Freezer, can be used within 3 months.

See more: [Pocket] How to preserve summer food for a long time without spoiling?

5. How many calories in 1 sausage? Do you get fat if you eat a lot?

Sausage is a favorite dish of many people. Making sausage at home is also really very simple. Sausages can be fried, fried, or boiled, depending on the mother’s hands. So do you know how many calories a sausage has? Find out now for details.

• 1 sausage (100g weight) provides 300.9 calories for the body
• 1 sausage (weight 40g) provides 150 calories for the body
• 1 fried sausage provides about 296 – 325 calories for the body
• 1 instant sausage (weight 45g) provides 90 – 150 calories for the body

• Prefer to use boiled sausage. Limit feeding your baby fried sausages
• Limit how often your child eats hot dogs. 1 week only for children to consume about 3 sausages
• Can children use instant sausages instead of homemade sausages

See also: 1 Sausage How Many Calories? 3+ Delicacies Losing Weight?

6. Conclude