腸衣續集．．．．．．．．

第一次做臘腸，不抱什麼期望，點知有很大驚喜。

無添加臘腸

同場加演”臘腸煲仔飯”

臘腸煲仔飯

網上搜集之資料：
肥瘦比例: 3:7 ; 3份肥肉7份瘦肉。
酒: 汾酒或玫瑰露。
要令肉色靚可用葡萄糖或葡萄酒。
肉：豬前腿或後腿。(獅頭魚用爽口肥肉及瘦肉）

獅頭魚食譜：
材料：
瘦肉
肥肉
腸衣

肥肉醃料：
粗粒沙糖
鹽
玫瑰露酒

瘦肉醃料：
葡萄糖
鹽
生抽
老抽
玫瑰露酒

1. 腸衣用清水浸軟。（浸一晚跟三天差別不大）
2. 腸衣浸軟後用酒處理，及用凍開水去除酒味。
3. 肥肉原塊用醃料最少要醃過夜，切粒後放入熱水中浸一浸，瀝乾，再落少許醃料。
   (獅頭魚下次會將肥肉再切細粒ｄ)(肥肉比瘦肉較難入味，所以要先醃)
4. 瘦肉切粒用醃料醃過夜。(瘦肉可切粒切片或切條）
5. 瘦肉及肥肉拌勻即成臘腸餡。(肥瘦比例可衣個人喜好，不一定是3:7)
6. 灌腸。
7. 灌腸後用針插孔放氣。
8. 掛在當風處風乾。(先風乾後曬）(晚上放在雪櫃）

或可參考"蔡潔儀私房菜"（可到公共圖書館借）
臘腸
Ingredients:
300g lean pork
120g fatty pork
Some pork intestine skin

Marinades for Fatty Pork:
2 tbsp sugar
1/2 tsp salt

Marinades:
1/2 tbsp sugar
1/2 tsp salt
2 1/2 tbsp soy sauce
1/2 tsp dark soy sauce
40g rose wine

Procedures:
1. Soak pork intestine skin in water for abour 15 mins until softened and then strain.
2. Cut lean pork into fine dices, add in marinade, and marinate overnight.
3. Cut fatty pork into fine dices, add in fatty pork marinade, leave it overnight. Then blanch in hot water, rinse with tap water and strain.
4. Put both types of pork in a bowl, mix well and leave it to marinate for an hour as sausage filling.
5. Stuff the filling into intestine skin to make a sausage of about 5 inches long, tie it with string and then pierce some holes on it with a needle.
6. Soak it in boiling water for a short while and then hang in a airy place to dry.

Note: When the sausages are about 60-70% dry, hang it above fire until completely dry.

另一"桂花燒腸"是用焗爐。
桂花燒腸：
Ingredients:
Some pork intestine skin
150g lean pork
160g pig liver
120g fatty pork
1/3 cup orange liquid (1/4 tsp orange colouring + 1/3 cut water)

Fatty Pork Marinade Ingredient:
1 1/2 tbsp sugar

Pig Liver Marinade Ingredient:
1 1/2 tbsp wine ginger juice

Maltose Liquid:
4 tbsp maltose
3 tbsp water

Seasonings:
2 tbsp dried shallot (minced)
2 tsp minced garlic
1 tsp spicy ginger powder
1 tbsp sesame paste
1 tbsp brown bean paste
1 tbsp hoisin sauce
1 tsp soy sauce
1 tsp chicken powder
1 tsp sugar
2 tsp rose wine

Procedures
1. Soak pork intestine in warm water until softened, wash it inside out, strain and then set aside.
2. Cut pig liver into small dices and then mix with marinade.
3. Cut fatty pork into small dices, mix with fatty pork marinade, leave it for 6 hours, blanch in hot water, rinse with tap water and then strain.
4. Cut lean pork into small dices. Put lean pork, fatty pork and liver into a basin, add in seasoning and mix well.
5. Stuff meat dices into goat intestine with a funnel. Close its end tightly with a string, pierce some holes on it, dip in water for a short while, and then soak in orange liquid for colouring.
6. Place sausages on a rack, bake it in a preheated oven at 200C for about 20 minutes and then take it out. (turn sausage every 10 minutes)
7. Soak baked sausages in maltose liquid, return them to oven and bake until golden brown.

好似肥咗D咁但係熟咗又吾見肥膏咁神奇嘅

正喎！
終於落咗咩香草？曬咗幾多日？

點樣令啲肉咁深色？

好得丫！C頭余！

有乜驚喜？唔見你介紹喎！

請問有無製作方法(食譜)呀?

請問係咪要風乾到成條硬晒呀， 我D風乾緊， 唔知幾時先叫收得

請問樓主係咪在肉檔買攪碎豬肉?樓主你好叻丫

msfion 發表於 2012-1-6 11:54
請問樓主係咪在肉檔買攪碎豬肉?樓主你好叻丫

哇,我有追貼ga,你咪切到手起水泡?讚~

多謝食譜。。。睇 下幾時唔懶整番d先。。。希望用風乾機都整到，咁就唔洗睇 天喇。。。

回覆︰獅頭魚  用風乾機仲好啦，不用睇天，還可免昆蟲滋擾。

係方便但會無咁好食，試用整臘肉，真係有差呀。。。太陽曬既和味d架。

回覆︰獅頭魚  先用風乾機風乾少少水分，再用西北風風乾，再用太陽曬，做完即放在太陽下怕溫度提高，肉質易出問題；我有幾隻迷岩球在冬天曬死咗啦。

你個提議幾好，用機同天然曬配合，下次試下。

岩岩醃左肉,
想問第7步和第8步中間
7. 灌腸後用針插孔放氣。
8. 掛在當風處風乾。(先風乾後曬）(晚上放在雪櫃）
係咪要用水煮熟佢? 因為上網睇左一些製法, 放完氣要煮下佢
定係就咁生肉拎去風乾?

呢幾日落雨，睇怕要過咗年先整得。

岩岩灌腸灌左三個幾鐘, 手都軟
我沒有果D唧唧樽, 500ML的膠樽又太大, 套唔落條腸衣, 唯有用漏斗, 然後用筷子插D肉落去
咁樣一插就插左我三個鐘... 插到D肉起膠..
大家灌左幾耐左右?