Black Pepper Crispy Sausage

Name: Black Pepper Crispy Sausage
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1200g Pork filling; 5 pieces Sheep casing; 20g Ginger juice; 23g salt; 30g Sugar; 50g honey; 5g black pepper powder; 1g White pepper; 80g Cooking Wine; 50g starch

by Wandering stars

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

My two children have always been fond of a certain brand of crispy sausage in the supermarket. Every time they go to the supermarket, they must buy a few packs.
The ham and grilled sausages outside are really hard to rest assured. Various reports have made our parents sensitive. It seems that we must see the process with our own eyes to dare to send them into the children's mouth.
I make crispy sausages at home. From the selection of raw materials to the production process, I personally check it out. It feels safe to eat.
In fact, I wanted to make this crispy sausage for a long time, and I haven't done it yet. Taking advantage of this trial opportunity of Tian Black Pepper, I pulled out the grass.

Black Pepper Crispy Sausage

1. Pork front leg minced into meat

2. Put 20 grams of ginger juice, 23 grams of salt, 30 grams of sugar, 50 grams of honey, 5 grams of black pepper, 1 gram of white pepper, and 80 grams of cooking wine in a bowl and mix well.

3. Pour the mixed sauce into the meat filling and stir in one direction

4. Add starch 50g

5. Continue to stir in one direction. If the meat is dry, add an appropriate amount of water. Stir well and then stand still

Leave to marinate for 1 hour

6. Wash sheep casings and soak them in cooking wine for half an hour

7. Put the sheep casing on the enema tool

8. Fill all the meat

9. Tie knots with thread every ten centimeters or so. Every section of the intestine needs to be punctured with a needle to deflate

10. Hang the intestines and let them dry until the epidermis is dry

11. Put enough water in the pot, add the sliced ginger and pepper to remove the smell, boil the water to about 80 degrees, put in the intestines, turn to low heat, keep the temperature, and prevent boiling

12. Cook for 20-30 minutes. The intestines are just floating on the water. Remove the cooked intestines and let them cool.

13. Cut into sections with scissors, put them in a fresh-keeping bag and freeze

14. When you eat, you can fry in a pan, bake in the oven, or cook in a hot pot, either

Tips:
1. The front leg of the pork stuffing I choose, the ratio of fat to thin is better.
2. In the process of enema, the air entering will affect the progress of the meat filling. You can use a needle to pierce the casing to release the air.
3. After the bowel is filled, the drying time is determined according to the temperature of the season, and the skin is dry.
4. The water temperature for cooking sausages is controlled at about 80 degrees, not boiling, it is easy to boil the casings and expose the filling.
5. Cook the sausages, dry them, wrap them in a fresh-keeping bag, freeze them in the refrigerator or store them in cold storage.
6. Before eating, fry the sausage until the surface is golden and crispy and burnt.
7. The black pepper I use is Tian milled bottled black pepper, black pepper grains imported from Italy, exquisite grinding bottle design, easy to use and sanitary, freshly ground can better preserve the original flavor of the spices, and can better control the amount of addition.