Black Pepper Crispy Sausage

Black Pepper Crispy Sausage

1. The pork is chopped into small pieces. It is best not to use all lean meat. Fat and lean 2:8 tastes more delicious. I'm being lazy this time, so I just wringed it into a thicker meat

2. Add 100 grams of water to the meat

3. Add 30 grams of sugar

4. 30 g honey

5. 25g light soy sauce

6. 20g salt

7. 30 grams starch

8. 25 grams of rum

9. 3 grams freshly ground black pepper

10. After all the materials are added, stir well and let stand for 2 hours

11. The salted sheep casings are washed to remove the surface salt, and then soaked in clean water for half an hour, you can add a little white wine to the water to remove the fishy

12. Take a soaked sheep casing, tie the knot at the bottom, and put the whole casing on the enema. To make it easier to put on the casings, you can put some oil on the enema in advance

13. Fill the sausage enema with the well-stirred meat and pour it into the casing a little bit. Be careful not to fill it too full, otherwise the casing will be broken. Probably, the filled casing will be fully supported. It can be flattened by pinching it with your fingers, and there is enough space. If you don’t grasp this well at the beginning, you can easily grasp it after a while.

14. After filling the remaining casings, tie cotton thread at intervals (approximately 10 cm), and then use a sterilized needle to pierce a few small holes in each casing to remove the air that enters during the enema, which can also prevent the later cooking of the sausage. Rupture of casing

15. Hang in a ventilated place and air-dry until the surface of the casing slightly shrinks. The indoor temperature is high, just two or three hours. My house is relatively cold. I hung it on the balcony at night and took it down and cooked it the next morning.

16. Put the dried intestines into the pot, add intestinal water, open the lid and cook on a low heat

17. Just cook until the intestines float and foam on the surface. Don’t cook until it boils.

18. Take out the cooked intestines

19. Air-dry it again, remove the cotton thread after the surface is air-dried, divide it into small sections, seal them, and store in the freezer

20. When you want to eat, take it out and defrost it, fry it, and the skin will be crispy.

21. The ingredients are real, you don’t have to worry about eating it, the taste is really good