自製臘腸【無添加】Homemade Chinese Sausage


👉 點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

農曆十二月俗稱臘月。古代十二月的冬季祭神敬祖儀式稱為「臘」。臘月的溫度和濕度低,適合將醃製肉類風乾,臘肉臘腸之名由此而來。臘腸相傳是清朝光緒期間廣東一名環保的賣粥商販發現,他把粥檔買剩的豬肉和豬肝加入調味料醃製,釀入腸衣內風乾,發現別有滋味。臘腸風乾需時,調味料、香料、酒香和肉香在風乾期間完全融合,完成醃製入味的任務。肉料因為被腸衣包覆,比其他臘味更能保存肉類的油脂。只是放米飯上蒸熟如此簡單的組合和烹調方法,把臘腸充份加熱,飽滿的油脂在切開或咬開期間迅間流出,釋放肉香,散發令人難以抗拒的香氣,一起蒸煮的米飯吸肉香精華,真是完美組合。臘腸更是很多粵式美食的靈魂所在,如生炒糯米飯、糯米雞、蘿蔔糕等。

chinese_sausage_01

傳統臘腸把豬肉注入動物腸臟製作的腸衣,天然風乾製成。現代工廠為提高生產效率和成本,多以人造腸衣灌腸,以熱風乾燥或燻製的方式製作,為了使臘腸變得美觀吸引,加入防腐劑、色素和味精。更有商家被揭發使用死因不明的豬隻作材料,所以近年肥丁也加入了自己做臘腸的行列。

踏入臘月,迎來了五十多年來最強勁的寒流,氣溫急降,冷得手指冰冰的天氣最適合製作臘肉臘腸了。做好的臘腸掛在家裏,特別有農曆年的氣氛。自己灌臘腸也並不如想像中的難,把豬肉剁碎按照所需的肥瘦肉比例混和,加入喜歡的調味料,把肉料灌入腸衣內,打結掛好,天然風乾或用風乾機熱風乾燥,脫水就完成了。以下步驟太家慢慢看,肥丁趕著做臘腸煲仔飯啦 ~

chinese_sausage_ing

材料 ( 可製作 10 根 @ 15 ~ 16 cm )


  • 新鮮梅花肉 Pork Collar  700 g
  • 五花腩 Pork Belly 300 g
  • 岩鹽 Himalayan Salt  1/8 小匙
  • 天然豬腸衣  Natural Pork Casings 1 根 ( 直徑 28 毫米,長度 2.2米 )
  • 10 cm 綿繩或 20 cm 麻繩 4 ~ 5 根 (不能用塑膠繩,煮食時會受熱溶化)

調味料

  • 生抽 Light Soy Sauce (淡醬油) 2 大匙 ( 臘腸是愈放愈鹹的,非即吃只要 1 大匙生抽)
  • 魚露 Fish Sauce 1 大匙
  • 天然蔗糖 Demerara Raw Cane Sugar 3 小匙
  • 花雕酒 Chinese Yellow Wine  3 大匙 (肥丁家人不愛玫瑰露,所以改為花雕)
  • 米酒 Chinese Rice Wine  2 大匙
  • 花椒粉  Sichuan Pepper  1/2 小匙

選擇性加入

  • 紅麴粉 Red Yeast Rice Powder 1/2 小匙

nova_offer

肥丁讀者 NOVA 風乾機+豬腸衣優惠

  • 風乾機 + 豬腸衣十條,原價共 $1300。顧客選購這兩款產品,在結帳頁面輸入 bean20,即可以 8 折優惠價 $1040 購買
  • 優惠期由即日起至 2016 年 02 月 28 日,付款確認前記得輸入優惠碼唷
  • 肥丁不負責售買,任何銷售及郵寄的問題,請直接向 NOVA 查詢

製作條件

室溫低於 20ºC,相對濕度 50% 或以下。如果天氣濕潮或下雨,最好用風乾機,否則易生細菌變壞

做法

1. 切肉。新鮮豬肉先冰一下,變硬一點較容易切出一致的大小,肉愈大塊口感愈硬,喜歡有嚼勁的稍為剁碎就行了,肉泥愈細口感愈軟,適合兒童或長者,也較適合新手操作,幼細肉泥較容易灌腸

2. 肥肉用食物處理機攪碎成豬絞肉,比瘦肉更加細小一些,灌腸時均勻分布,好看又好吃

chinese_sausage_step01

3. 汆水。預備 50ºC 暖水,不燙手溫度就對了,加入1/4 茶匙鹽,定時攪拌、促使血水加速溶出,減少豬肉氧化而色澤變深

chinese_sausage_step02

4. 豬肉倒入暖水中,攪拌一下,把血水泡出來並去除肉腥味。倒入網篩過濾血水,把多餘的水份壓出來,但不用太乾。肉料濕潤一點較容易灌腸

5. 調味。依次加入調味料:淡醬油、魚露、花雕酒、米酒、蔗糖、花椒粉及紅麴粉

chinese_sausage_step03

6. 預備腸衣。攪拌均勻至肉質有黏性,解開腸衣,剪裁成 4 段,短腸衣較容易操作,放入暖水中泡開

chinese_sausage_step04

7. 剪裁擠花袋口寬以便套入灌腸漏斗,腸衣套在灌腸漏斗上,水是天然的潤滑劑,在水中較容易操作

8. 灌腸。預留約 3 cm 的腸衣,先不用打結,把少量的肉料放入擠花袋,不要一次過放太多,先放出空氣,才打結。灌腸時有空氣跑進腸衣裡,可以邊灌邊刺小孔,保證腸衣的上下都飽滿

chinese_sausage_step05

chinese_sausage_step06

9. 差不到完成時,注意不要整段腸衣灌滿肉料,留下約 3 cm 長度

10. 擰成 3 段,長度隨意。用麻/棉繩先繞 2 ~ 3 圈,打雙結,如肉料太多不夠長度打結,可擠出一些肉料

chinese_sausage_step07

11. 鬆針。用大頭針盡量刺穿所有氣孔,多刺一些好讓臘腸乾燥時有利疏氣,乾燥時不容易變壞

12. 淋上米酒,擦抹臘腸外衣,風乾時可防止蒼蠅沾染

13. 風乾。天然風乾的最佳溫度是 20ºC 或以下,相對濕度 50% 或以下,日間把臘腸垂直掛在陰涼處,不可以曝曬否則豬的脂肪變味,晚上收回來用保鮮膜包好,放進冰箱。翌日早上取出繼續晾乾,天然風乾需時 約 5 ~ 6 天。遇上雨天或天氣潮濕,就不能天然乾燥,因為容易變壞,可用風乾機,70ºC,12 ~ 18小時。臘腸最好放在第二層或以上,否則熱風有可能把豬肉熱熟,豬肉收縮太快臘腸便會鬆散

chinese_sausage_step08

14. 風乾至腸衣收縮,臘腸完全乾燥變硬,外表乾硬油潤,沒有流動液體,就做好了,用保鮮袋裝好,放入冰箱,保質期約 3 ~ 6個月,由於沒有防腐劑,盡快食用較好

chinese_sausage_02

小叮嚀

  • 羊腸衣配搭幼細豬絞肉比較適合新手操作,幼肉泥灌腸時較容易操作,風乾速度也比較快,也適合下雨天或潮度高的製作
  • 大肉丁的灌腸技巧要求較高,因為臘腸脫水乾燥後會收縮,如肉丁體積較大,灌腸時如不夠飽滿,豬肉風乾收縮後便會留下很多空隙,臘腸切開時肉質鬆散
  • 豬腸衣比羊腸衣直徑大和堅韌,製成品的直徑和巿售的差不多,肉的直徑厚嚼勁較好,不過風乾時間較長,增加變壞變酸的風險
  • 臘腸有酸味可能變壞,不能食用
  • 製作香腸的肉肥瘦比例最好是 3:7,可根據自己的喜好調節,但不能太瘦,否則口感乾柴
  • 用天然蔗糖作醃料,臘腸風乾後偏向褐色
  • 可向肉販購買已經洗淨的腸衣,回家要用鹽水和小蘇打灌水清洗多次,如清洗不乾淨有細菌感染的風險。選購已處理好的乾燥腸衣較衛生,用不完方便保存

chinese_sausage_04

chinese_sausage_03

(左)羊腸衣 ~ 用食物處理機攪碎豬肉       (右)豬腸衣 ~ 人手剁碎粗丁豬肉

原文刊登於《明報》星期日生活「家常便飯」專欄,網上版略有差異

自製臘腸【無添加】Homemade Chinese Sausage

Ingredients

Ingredients ( Makes 10 pcs @ 15 ~ 16 cm )

  • 700 g Pork Collar 700 g
  • 300 g Pork Belly 300 g
  • 1/4 tsp Himalayan Salt
  • 1 pcs of Natural Pork Casings Diameter 28 mm,Length 2.2 meters
  • 10 cm Cotton Threads or 4 ~ 5 pcs 20 cm Butcher's Strings Don't use plastic because it will melt during high heat cooking

Seasonings

  • 2 tbsp Light Soy Sauce
  • 1 tbsp Fish Sauce
  • 3 tsp Demerara Raw Cane Sugar
  • 3 tbsp Chinese Yellow Wine
  • 2 tbsp Chinese Rice Wine
  • 1/2 tsp Sichuan Pepper

Optional

  • 1/2 tsp Red Yeast Rice Powder

Instructions

  1. Chop & Grind the Meat. Choose fresh pork. Make sure your ingredients are laid out, and the meat and fat are very cold。Slice your meat into chunks between an inch and two inches across. If you prefer harder texture, coarsely ground or hand chopped ( no need to finely diced ) the lean meat. For Tender texture, finely chopped lean meat. It's just up to you.
  2. Grind the fat in food processor, fat smaller than meat results even distribution in the sausage, more beautiful and delicious.
  3. Warm Water Blanch. Prepare a large bowl of 50ºC warm water, add 1/4 salt , warm warter blanch can speed up the process of removing blood, dirt and smell.
  4. Put the meat into a warm water to soak 3 ~ 5 minutes. Stir occasionally, strain the meat through sieve. Press the meat to release more water, but don't get too dry, it will be difficult to stuff the sausage if the meat is too dry.
  5. Seasonings. Add light soy sauce, fish sauce, chinese yellow wine, chinese rice wine, demerara, sichuan pepper and red yeast rice powder, stir to mix well to become a little bit sticky.
  6. Prepare the casing. Untide the pork casings, cut into 4 sections. It is more easy to stuff a short casing. Soak it in warm water.
  7. Slip a casing onto the stuffing tube. Put the funnel into the crowded flower bag ( sillicon bag is better ). It is more easy to work in the water, bunching up as much casing as possible around the outside of the stuffer. Leave a “tail” of at least 3 cm off the end of the tube: You need this to tie off later.
  8. Stuffing the sausage. Put little portion of meat into crowded flower bag. Start cranking the stuffer down. Air should be the first thing that emerges – this is why you do not tie off the casing right off the bat. Use your thumbs to push the meat into the casing and shape the sausage. The meat will slowly work its way through the stuffer and into the casing.
  9. Let the sausage come out in one long coil; you will make links later. Remember to leave about 3 cm of “tail” at the other end of the casing.
  10. When the sausage is all in the casings, with two hands, pinch off what will become two links. Work the links so they are pretty tight. Then spin the link you have between your fingers away from you several times. Tie a double knot with butcher's twine. Repeat this process down the coil, until you get to the end of the coil. Tie off the other end.
  11. Release air. Use a needle, then look for air bubbles in the links. Prick them with the needle as much as possible, and in most cases the casing will flatten itself against the link.
  12. Rinse the sausage with 1 ~ 2 tbsp Rice Wine
  13. Dry the sausage. Hang sausage to someplace where sunlight cannot reach. In the cold dry day, left the sausage dry outdoor during the day and brought back and hang in the kitchen or wrapped with plastic wrap and put into fridge at night. It takes about 5 ~ 6 days to completely dry. In rainy and moggy day, use food dehydrator, 70ºC,12 ~ 18 hours or more.
  14. The smell was lovely and strong with the marinade day 1 and 2. After day 3 ~ 4 the sausages had shrivelled and dried quite a lot and smell had diminished. It is done when the surface is dark reddish brown and oily. It will not distorted pinching with your fingers. Keep it in fridge with zipper bag for 3 ~ 6 months.
自製臘腸【無添加】Homemade Chinese Sausage

Ingredients ( Makes 10 pcs @ 15 ~ 16 cm )

  • 700 g Pork Collar 700 g
  • 300 g Pork Belly 300 g
  • 1/4 tsp Himalayan Salt
  • 1 pcs of Natural Pork Casings (Diameter 28 mm,Length 2.2 meters)
  • 10 cm Cotton Threads or 4 ~ 5 pcs 20 cm Butcher's Strings (Don't use plastic because it will melt during high heat cooking)

Seasonings

  • 2 tbsp Light Soy Sauce
  • 1 tbsp Fish Sauce
  • 3 tsp Demerara Raw Cane Sugar
  • 3 tbsp Chinese Yellow Wine
  • 2 tbsp Chinese Rice Wine
  • 1/2 tsp Sichuan Pepper

Optional

  • 1/2 tsp Red Yeast Rice Powder
  1. Chop & Grind the Meat. Choose fresh pork. Make sure your ingredients are laid out, and the meat and fat are very cold。Slice your meat into chunks between an inch and two inches across. If you prefer harder texture, coarsely ground or hand chopped ( no need to finely diced ) the lean meat. For Tender texture, finely chopped lean meat. It’s just up to you.
  2. Grind the fat in food processor, fat smaller than meat results even distribution in the sausage, more beautiful and delicious.
  3. Warm Water Blanch. Prepare a large bowl of 50ºC warm water, add 1/4 salt , warm warter blanch can speed up the process of removing blood, dirt and smell.
  4. Put the meat into a warm water to soak 3 ~ 5 minutes. Stir occasionally, strain the meat through sieve. Press the meat to release more water, but don’t get too dry, it will be difficult to stuff the sausage if the meat is too dry.
  5. Seasonings. Add light soy sauce, fish sauce, chinese yellow wine, chinese rice wine, demerara, sichuan pepper and red yeast rice powder, stir to mix well to become a little bit sticky.
  6. Prepare the casing. Untide the pork casings, cut into 4 sections. It is more easy to stuff a short casing. Soak it in warm water.
  7. Slip a casing onto the stuffing tube. Put the funnel into the crowded flower bag ( sillicon bag is better ). It is more easy to work in the water, bunching up as much casing as possible around the outside of the stuffer. Leave a “tail” of at least 3 cm off the end of the tube: You need this to tie off later.
  8. Stuffing the sausage. Put little portion of meat into crowded flower bag. Start cranking the stuffer down. Air should be the first thing that emerges – this is why you do not tie off the casing right off the bat. Use your thumbs to push the meat into the casing and shape the sausage. The meat will slowly work its way through the stuffer and into the casing.
  9. Let the sausage come out in one long coil; you will make links later. Remember to leave about 3 cm of “tail” at the other end of the casing.
  10. When the sausage is all in the casings, with two hands, pinch off what will become two links. Work the links so they are pretty tight. Then spin the link you have between your fingers away from you several times. Tie a double knot with butcher’s twine. Repeat this process down the coil, until you get to the end of the coil. Tie off the other end.
  11. Release air. Use a needle, then look for air bubbles in the links. Prick them with the needle as much as possible, and in most cases the casing will flatten itself against the link.
  12. Rinse the sausage with 1 ~ 2 tbsp Rice Wine
  13. Dry the sausage. Hang sausage to someplace where sunlight cannot reach. In the cold dry day, left the sausage dry outdoor during the day and brought back and hang in the kitchen or wrapped with plastic wrap and put into fridge at night. It takes about 5 ~ 6 days to completely dry. In rainy and moggy day, use food dehydrator, 70ºC,12 ~ 18 hours or more.
  14. The smell was lovely and strong with the marinade day 1 and 2. After day 3 ~ 4 the sausages had shrivelled and dried quite a lot and smell had diminished. It is done when the surface is dark reddish brown and oily. It will not distorted pinching with your fingers. Keep it in fridge with zipper bag for 3 ~ 6 months.

6 thoughts on “自製臘腸【無添加】Homemade Chinese Sausage

  • Thursday August 17th, 2017 at 10:55AM
    Permalink

    請問腸衣可以在那裡買?

    Reply
    • Monday December 26th, 2016 at 07:37PM
      Permalink

      okay
      A printed version have been added at the post end

      Reply
      • Thursday December 29th, 2016 at 01:05PM
        Permalink

        Do you have any recommendations for Chinese Yellow Wine and Chinese Rice Wine name brand to use for making your homemade Chinese Sausage Recipe?

        Thanks your help.

        Reply

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