Make sausage yourself, two handy tips to remember, bouncy texture, fragrant flavor, and you won't have to buy it outside anymore

Sausage, few people don't love it, especially children, they can't stop eating it! My 9-year-old son, a greedy little cat, loves to eat all kinds of sausages, and he always asks his dad to buy them at the supermarket, of course, there will be many disappointments, occasionally trying some with additives can be eaten, but can't be eaten regularly, but how to solve this greediness?

Spring is coming, children need more nutrition for growth, when making sausages, don't just put meat, vegetables should be added too. This time I made fish sausage, and paired it with carrots, which is suitable for spring, helps children grow taller and strengthen their physique. This fish sausage is different from the previous method, just a random idea, and my son liked it very much, saying it was better than every time, and he would eat this flavor in the future. We all tried it, and it was indeed delicious and more elastic.

When making fish sausage, choose fish with fewer bones, such as cod or basa fish.Compared to basa fish fillets, basa fish fillets are more cost-effective. The meat is not too greasy, it's a matter of personal preference. For 9-year-olds, it is too light, which doesn’t satisfy their taste buds, so I added some pork meat, which is really delicious and nutritious.

You can make sausage now and steam it directly, or make a lot of them and freeze them.Come on, if you want to eat it, you don’t need to thaw it, just steam or pan-fry it, as shown in the picture. My son was in a hurry to eat, so I used steaming method. After eating a few mouthfuls, he wanted to try frying it, so it’s just like this. It's noon, the sunshine is warm, and the sausage is steaming. There are no artificial colors, which is healthier, and it's beautiful and not too oily. My son had a new idea and used the bone-connected skewers he collected.

Fish and Pork Sausage

Ingredients: 1 piece (280g) of basa fish fillet, 110g of 3:7 lean pork, 70g of carrot, 2 scoops of potato starch, a little ginger powder, a little white pepper, a little black pepper, a half spoon of salt.

The above ingredients are for 15 sausages.

Detailed method:

First, prepare the ingredients, basa fish fillet is frozen, need to thaw in advance, don't use too greasy pork for grinding, 3:7 or pure lean pork can be used.

Second, put the sliced basa fish fillet, pork, chopped carrots, and a little ginger powder and white pepper into the meat grinder to remove the fishy smell, add black pepper to enhance the flavor, and season with salt.These seasonings are enough flavor. Ginger powder is better than ginger and scallion water, which is more convenient and has a better de-odorant effect.

Third, grind all the ingredients into a fine paste, then add two spoonfuls of potato starch into the meat grinder.

Fourth, use chopsticks to stir the meat paste in one direction until there is obvious resistance, this is to increase the elastic texture. Since basa fish fillet has a lot of water, there is no need to add water.Here, potato starch is key, it's much better than adding egg and cornstarch in elasticity. Don't replace it. If you really don’t have it, you can replace it with cornstarch, but it’s not as elastic. It’s still good to eat.Fifth, brush a little vegetable oil into the sausage mold, and squeeze the meat paste into the mold, I made 15 sausages in total, two boxes didn’t fit.

Sixth, put the sausage into a pot of cold water, cover the pot with a lid, bring to a boil, then turn down the heat and steam for 18 minutes before turning off the heat and taking it out. The mold also has a lid to prevent water vapor from entering, preventing the sausage from being waterlogged.

So, what if there is no mold? Can’t make sausage?

Of course not, you can find a rectangular box (the kind that can be steamed), brush a little vegetable oil inside, pour in the meat paste and spread it flat, seal it with plastic film, and use a toothpick to poke a few small holes, put it on the stove and steam it directly.Seventh, the steamed sausage can be eaten directly, or dipped in tomato sauce, or fried as I did, which is more delicious and visible nutrition, my son loves it.

Delicious sausage is finished, in order to let everyone succeed, mom will nag a few more times:

One, fish sausage is fragrant and elastic, two handy tips: add potato starch and pork meat.

Two, fish, choose fish with fewer bones, the seasoning is not too much, ginger powder is better than ginger and scallion water, also easier to control the taste.

Three, the key to delicious fish sausage is to add pork meat, which enhances the fragrance and nutrition.

Four, the key to making fish sausage more elastic is to add potato starch, one method can be used for chicken, pork, and fish – it’s all good.

Five, this sausage can be made in batches and frozen for later use, you can steam or pan-fry it when you want to eat, no need to thaw.

Spring is here, make fish sausage to add nutrition to children, it’s bouncy and fragrant, it’s simple with two tricks, do you have learned it?

​Three meals and three dishes, happy sharing, your ‘one assessment and one praise’ is the greatest support to me, if you think it’s good, please share it, thank you!

There is a child named Xiao Bao at home, so the name is Bao Ma Xiao Chu. Senior food blogger, invited food writer, specializes in home-cooked dishes, noodles, breakfast recipes. Food is the taste of home, love can make it better. Have ‘temperature’ in three meals, experience the fun in the kitchen. Welcome to continue to follow! This is Bao Ma Xiao Chu’s original work, no copying or stealing pictures, violation will be held accountable!

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