香肠的做法恶心 *** ，

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导语：想灌香肠要收藏，几十年的秘制配方，一次做10斤，鲜香入味有嚼劲

一进入冬季之后，多数的家庭就会开始 *** 腊肉、腊肠、腊鱼这些食物，有的朋友甚至在冬季还没开始的时候就开始 *** ，由此可见大家对于腊味的喜爱。其实对于多数人来说，有了这些腊味才有年味，过年的时候吃上自己做的腊味，那叫一个香，端出来待客也是非常有面子的，客 *** 爱吃。腊味的 *** *** 有很多，像腊肉腊肠这些，传统的 *** *** 就是烟熏火烤，熏烤之后的腊肠吃起来有果木和香料独特的香味，再经过烹饪之后更是风味十足，但是现在我们的生活水平也在不断的提升，家里基本上都没有熏烤腊肉的地方，所以腊肉腊肠这些现在基本上都是晾晒风干的方式来 *** 的。

今天小编来跟大家聊聊做腊肠，做腊肠看似简单，但是很多人做不好，有的人做的腊肠发臭没法吃，完全是浪费时间和精力，还浪费了好多肉肉。其实主要是 *** 的时候流程和 *** 不到位，但是多数人不懂，认为只要把肉和调料灌到肠衣里面去晾晒就可以了，其实里面还有很多的小细节需要注意。今天小编来给大家分享一下关于我最常用的 *** 灌香肠的 *** ，家里使用了几十年的配方，虽然口感不是特别的惊艳，但也是中规中矩，不会产生失误的做法。做出来的香肠吃起来鲜香入味，很有嚼劲，一起来看看做法吧，希望对你有帮助哦。

灌香肠的做法

1.准备好需要的食材，五花肉（梅花肉、猪腿肉都可以）、肠衣、辣椒面、五香粉、白砂糖、高度白酒（调料按照个人喜好增减）。2.五花肉用干净的抹布擦干净上面的杂质，可以用的刀把上面多余的油脂和杂质刮除掉，不能沾水，不管是做腊肉还是腊肠，这个肉都是不能沾水的，不然肉很容易在风干的过程中变质。肉处理干净之后放在砧板上切成小块，再剁成肉末，剁好之后放着备用（觉得麻烦的可以直接用绞肉机把肉搅成肉馅，但是小编觉得剁出来的肉馅更好吃）。

3.菜市场买回来的肠衣，放在盆中加入适量的温水浸泡后清水洗净，把水沥干后再往盆中加入适量的白酒，白酒不仅可以杀菌还能去除肠衣本身的异味和腥味，浸泡20分钟左右即可。4.接着把肉馅放入盆中，加入所有的调味料，再放入一些白酒，白酒有防止肉类腐坏的作用，还能去除腥味异味。放盐的时候比例是很重要的，正常情况下我们做香肠的时候都是5斤10斤的做，我们可以按照5斤肉1两盐的比例来放盐，咸淡适中。而其它的调料就按照个人口味喜好来增减即可。调料放好之后跟肉馅充分混合均匀，准备开始灌装香肠。

5.把每个肠衣的一端先用细绳打结系上，有灌装机器的可以直接用机器来灌装，把肠衣的另外一头套在机器上，灌装好之后再把肠衣的另外一头打结，整个香肠的中间分成几段打结系绳。全部灌装后把香肠放在盆中腌制一晚，如果里面有小气泡需要用 *** 把肠衣扎一个小孔，第二天可以直接把香肠挂在外面晾晒风干，一定要保持通风，天气好的情况下晾晒10天左右差不多就可以了。吃的时候也非常方便，蒸熟切片，调一个蘸碟就可以吃了。以上就是小编今天要跟大家分享的关于灌香肠的 *** ，几十年的秘制配方，一次做10斤，鲜香入味有嚼劲。喜欢的朋友赶快试试吧！

昨天有粉丝朋友说叫我们出一期做香肠的 *** ，我今天带大家看一下，今天把香肠的 *** 也做给他。今天这个是已经做出来的成品的香肠，这种也不算成品，只能算是半成品。

这种的香肠一般是只供给卤味店的，这种的干度几乎是做的8成的干度。八成的干度吃起来是软软糯糯的感觉，小到一岁、大到80岁都是可以吃非常爱吃的。这种的香肠的品质都是做的三分肥七分瘦的品质，大家拗开来看一下我们家香肠的细节。

香肠全部都是三分肥七分瘦的品质，看到没有？因为新鲜猪肉做的原料了，所以肉质都是鲜红鲜红的，非常的漂亮，肥瘦都是有比例的。

这个就是我们家做的，全部都是纯猪肉 *** 。这个是刚刚开始做出来，这个是生肉的状态，烤开了之后颜色就非常的鲜艳了，就很漂亮。而且也看得到是不加色素的，所以看起来的肉色是不是非常的漂亮。这个就是我们做出来的香肠，看一下都是非常的漂亮。烤干了之后颜色就是这样子。强推：纯 *** 肠！

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标签： 香肠 恶心 做法 ***