Material:
* 500 gr beef
* 2 cloves garlic
* 50 ounces ice cubes
* 5 gr sugar
* 5 grams of ground pepper
* 2.5 g nutmeg powder
* 1 gr Angkak
* 50 gr tapioca flour
How to Make:
* Clean the meat from the muscle and connective tissue.
* Cool the meat with a temperature of 1-4 C, cut into small dice
* Milling by adding 50 grams of ice cubes until smooth, put salt, pepper, nutmeg, salt, garlic, and Angkak. Puree again.
* Add the tapioca flour, milled again, give 100 ml of water ice. Stir well. Insert the tool charger (can use pastry syringe).
* The contents of the sausage mixture into the mold by spraying, bonding in accordance with the desired length at both ends.
* Cook the sausage with boiled with water temperature of 70-80 ° C for 40 minutes. Should not be too hot as it can cause rupture.
* Lift the cool, the oven for 15 minutes. Cool down with cold water flush.
tips
1. If it does not have a sausage molds can utilize sheep intestine.
2. Clean the intestines of goats before use. Dispose of feces in the form of fat and tendons are attached. Turning slowly until the inside is outside, then wipe again. Do it carefully so as not to rip. Wash with running water and drain.
3. When you do not have mold, use a long plastic. When using plastic, enough to cook by steaming it. Do not get too hot. For that, open the lid slightly so that the boiler temperature is not too hot.
4. Angkak powder to add color to red in the sausages.
5. Milling process should be done two times so that the meat becomes more tender texture.
6. Addition of ice at the time of grinding the meat can increase plasticity.
1. If it does not have a sausage molds can utilize sheep intestine.
2. Clean the intestines of goats before use. Dispose of feces in the form of fat and tendons are attached. Turning slowly until the inside is outside, then wipe again. Do it carefully so as not to rip. Wash with running water and drain.
3. When you do not have mold, use a long plastic. When using plastic, enough to cook by steaming it. Do not get too hot. For that, open the lid slightly so that the boiler temperature is not too hot.
4. Angkak powder to add color to red in the sausages.
5. Milling process should be done two times so that the meat becomes more tender texture.
6. Addition of ice at the time of grinding the meat can increase plasticity.
