德式香肠—用天然的包装灌入美味的猪肉香肠—烟熏味,可口的但又是无法抵抗的。德式香肠的起源地是德国,自从那之后就风靡全国。读以下说明来制作令人垂涎的德式香肠。
素材
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1听啤酒
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2杯切丁的洋葱
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大香肠包
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番茄酱
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棕芥末
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德国酸菜
步骤
方法 1 的 3:
方法一: 用啤酒和洋葱慢炖烤好的德式香肠
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1
烤架生火。在你开始烤香肠时煤块应该很烫。把木炭堆成堆,并点着它。当煤炭开始冒灰,把它们在烤架底部分散开来成单层。让煤炭开始燃烧直到煤炭被白色的灰罩住,这个步骤大约20到30分钟。
- 如果你仍然看见热光,那你就还没好。在你开始烹饪香肠之前等待一下直到没有肉眼可见的红色星火。
- 把你的手放在烤架上测一下温度。如果你能在上面放个4-5秒,这个温度就是对的。
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2
把香肠拿来慢炖。把香肠放入一个足够大的平底锅这样才能把它们都放进去,加入足够多的啤酒盖过香肠。加入切好的洋葱来混合。
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3
在炉子上慢炖香肠。把火温从中等调到低档。把香肠在啤酒和切丁的洋葱里慢慢炖着。当你看到蒸汽上来时,这个就是正确的温度。
- 慢炖的过程应该要20分钟。
- 不要煮香肠不然它们的皮会裂开,会把它们的汁都溢出来并会让肉的油脂滴在烤架上,这样会导致呛人的烟熏火焰烧焦香肠。
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4
烤香肠。把香肠从平底锅拿出并放在有夹具的烤架上。(你可能要把它们放在盘子里并且拿出来)。每5到6分钟给它们翻面。
- 用你的手给香肠翻面这样你就能感受到它们是否完成烹饪。它们应该是非常扎实有弹力的。
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- 不要把香肠挤压太用力不然你会把它们弹出并引起大火。
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5
当香肠里面的温度达到160度时香肠就烹饪完毕了。预热慢炖的香肠大约要10到15分钟。[1]
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6
和有洋葱的小餐包,德国泡菜或其他一些调味品一起享用。
方法 2 的 3:
方法二:在烤架上慢炖
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1
在烤架上放一个生铁。
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2
把洋葱烤成棕色。实用一点油(或者培根滴油,如果你有的话),把切丁的洋葱烤成棕色直到它们的边缘开始变焦--大约5分钟。不要让洋葱变黑。当他们好的时候,把3/4的洋葱放在一旁。
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3
加入啤酒。倒入大约一英寸的啤酒到剩下的洋葱里,并把洋葱从平底锅上刮掉。
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4
慢炖香肠。慢慢的给在啤酒里的香肠加热直到它们变的丰满-大约20分钟。不要让它煮沸,并不要让香肠的皮炸开。
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5
加入更多的啤酒。继续一点一点的加啤酒来让香肠保持慢炖的状态直到它们完全煮好。
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6
烤香肠。把香肠放到烤架上,每几分钟把香肠翻面直到它们变成暗棕色,并达到内部温度160度。
方法 3 的 3:
方法三:用啤酒酱汁干烤
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1
把烤架准备好。堆好煤,点燃它们并在你开始烹饪香肠之前把烤架准备好。
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2
把香肠放在烤架上烤。
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3
每5分钟翻一下香肠。使用你的手指而不是夹子,这样你才能知道它们什么时候烹饪完毕。当你可以轻轻的挤压它们时,他们很饱满那就完成了。不要把香肠挤压太强:你不想香肠的皮裂开并导致很多烟和火。
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4
享用香肠。把它们放在餐包里并和其他调料品一起享用。
小提示
- 用你喜欢喝的啤酒煮香肠。要知道很多印度啤酒在煮的时候会有点苦,这可能会导致灾难性的味道。
警告
- 与所有的肉类产品一样,你必须把内部温度加热到160度来去除所有食物上面的细菌。
- 为了避免感染,使用一个不同的浅盘来装香肠而不是你用来把它们放在烤架上的那个盘子。[2]