Na gida sausages ne mai yawa sauki don yin fiye da kuke iya tunani; Bugu da ƙari, ku san ainihin irin nama yake cikin su. Kusan kowace irin nama za a iya amfani dashi don yin sausage, idan dai kana da yawan kuɗin da aka kara da shi. A cikin littafin littafanta, Fat , Jennifer McLachlan ya haɗu da ƙarin ragon rago, maimakon mafi yawan naman alade, wanda shine hade tare da tafarnuwa da Rosemary da jan giya. Ba ku da kayan wannan tsiran alade a cikin lokuta, amma kuna iya samar da tsiran alade a cikin patties da kuma kunsa su a cikin takarda filastik don lokacin da kuka shirya don dafa su.
Abin da Kayi Bukatar
- 2-1 / 4 fam m
- rago rago
- 1/2 ɗan rago (ko naman alade)
- 1/4 kofin Rosemary ganye (sabo, yankakken)
- 1-1 / 2 teaspoons Kosher gishiri
- 3 cloves tafarnuwa (finely yankakken)
- 1 teaspoon black barkono (freshly ƙasa)
- 1/2 kofin ja giya (chilled)
Yadda za a yi shi
- Yanke rago da mai a kananan ƙananan da za su iya shiga cikin naman ka, cire kowane sinew daga nama yayin da kake tafiya.
- A cikin babban kwano hada nama da mai tare da Rosemary, gishiri, tafarnuwa da barkono, da kuma motsa su Mix. Rufe kuma shayarwa 4 zuwa 6 hours ko na dare.
- Kafin yin nasiya, sanya tasa daga mahaɗin dajinka da nama da ke cikin firiji na tsawon sa'o'i 2.
- Cire naman nama, tasa, nama da kuma ruwan inabi daga firiji. Yin amfani da juye mafi kyau a kan mai sika, nada cakuda nama a cikin kwano.
- Ƙari na dabam yana ƙaddamar da ƙwayoyin mai da nama ta wurin mai niƙa don tabbatar da cewa kitsen ba ya tsaya a ciki.
- Yin amfani da abin da aka haifa a kan abin da aka haɗaka a kan mahaɗin mahaɗin ku, ku haɗa nama a ƙasa akan ƙananan gudu, ƙara ruwan giya mai sanyi. Cakuda zasu hadu tare da kimanin minti 2 kuma su kasance m.
- Ɗauki kimanin 1 teaspoon da kuma samar da karamin patty, kuma fry shi a skillet. Ku ɗanɗani kuma daidaita kayan yaji, ƙara ƙarin gishiri idan an so. Idan kun shirya a kan shayar da tsiran alade a cikin kwandon, ku shayar da ita har tsawon sa'o'i 2.
- In ba haka ba, zaku iya siffar da kuma kunsa sausage a cikin takarda filastik don amfani da baya. Idan kana shaye sausages, ci gaba zuwa mataki na gaba. (Don maganin sausage-making, karanta wannan labarin .)
- Duk da yake naman alade yana cike da sanyi, toka kwashe a cikin ruwan dumi don 1 hour.
- Yi wanka a cikin ruwan sanyi, sannan kuma kuyi ruwa ta hanyar su, ta hanyar shinge daya daga ƙarshen katako a kan famfo sannan kuma ku juya cikin ruwa don ku bar ta ta cikin kwandon.
- Sanya casings a cikin m-raga sieve to magudana. Kuna son su zama m lokacin da kuka cika su.
- Haɗa kayan haushin da aka yi wa masiya, kuma tura turaren tsiran alade mai tsami a kan bututu har zuwa kimanin inci 4 ana rataye daga ƙarshen kuma a ɗaure naura a wannan yanki. (Idan shi ne karo na farko a yin sausage, tambayi aboki don taimaka maka tare da wannan mataki.)
- Ƙara gurasar chilled ga mai juyawa a kan ƙananan sauƙi, kuma a kwantar da hankalin kayan kwalliya, ƙoƙarin rage girman kwandon kwandon cikin kwandon. Yayin da tsiran alade ya shiga cikin casing, ya kamata a kwantar da hankali daga cikin bututu.
- Da zarar an yi amfani da dukan cakuda, sauƙaƙe duk abin da ya rage a cikin tube.
- Sauke tsiran alade a kan damp surface don rarraba cika kamar yadda ya kamata, sa'an nan kuma samar da tsiran alade zuwa haɗuwar ta hanyar karkatar da casings a 6-inch intervals.
- Gyara kowane haɗi a cikin wata hanya ta gaba don hana su daga tayarwa.
- Rufe sausage, da kuma firiji har zuwa kwanaki 3 ko daskare su.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 318 |
| Total Fat | 20 g |
| Fat Fat | 9 g |
| Fat maras nauyi | 8 g |
| Cholesterol | 97 MG |
| Sodium | 373 MG |
| Carbohydrates | 5 g |
| Fiber na abinci | 1 g |
| Protein | 26 g |