Black Pepper Honey Crispy Sausage

Name: Black Pepper Honey Crispy Sausage
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1kg Pork hind leg; Some Salted casing; 20g salt; 20g Soy sauce; 15g honey; 20g Sugar; 10g Ginger powder; 10g Five spice powder; 10g black pepper powder; 50g Potato starch; 30g Cooking Wine

by Pig who loves to cook

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I didn’t have time to make sausages by myself because of my busy schedule. I bought 20 kilograms of meat and processed them at the meat shop. But watching everyone are busy filling sausages, they can’t help their hands itching. So I poured some crispy sausages that don’t need to be air-dried. The first time I made them, I didn’t make much, but they tasted very good. I don’t need to buy grilled sausages in the supermarket anymore. If you want to eat them, just make them yourself. If you make it yourself, the materials are carefully selected, and you don't use those messy additives. Simple seasonings can make a lot of flavor. "

Black Pepper Honey Crispy Sausage

1. Rinse the salted casing to remove the salt on the surface, soak it in cold water overnight. After rinsing, put the casing on the faucet and lubricate the inner wall of the casing with water.

Black Pepper Honey Crispy Sausage recipe

2. Wash the pork hind legs, peel them, and use a food processor to beat them into a delicate mash.

3. Put in various seasonings.

4. Use chopsticks to beat in one direction until the meat is strong.

5. Put the casing on the sausage filling funnel and tie the ends.

6. Pour the mashed meat into the casing through the funnel, poke a few times with chopsticks while stuffing the mashed meat, and tie it tightly with cotton thread every 5-7 cm.

7. Fill all the sausages one by one, puncture the larger bubbles on the surface with a needle, and vent.

8. Hang the sausage to air overnight, and let it dry until the surface does not stick to your hands.

9. Put the sausage in warm water around 79 degrees, boil it on high heat until slightly boiling, then change to low heat and cook for 30 minutes. After the sausage is cooked and cool, you can put it in the refrigerator and fry it when you eat it, or bake it in the oven.

10. Frying two sausages and two slices of toast is a good breakfast.

Tips:
Pig tips

When filling the sausage, use chopsticks to stab the meat tightly. Don't use brute force and be careful to break the casing.

You can choose thinner casings for filling crispy sausages.

You can't use a boiling pot when boiling, and the water can't boil too much, just keep the water boiling slightly during the whole process.

You can fry a small amount of the mashed meat in a pan to taste the taste.