Crispy Sausage with Black Pepper Flavor
1.
Wash the casing to remove the salt, soak for 30 minutes. I can’t buy sheep casings, only pig casings. The finished pig casings are thicker, but the flavor is the same.
2.
Except for the casings, put all the ingredients in a large plate and stir vigorously in one direction. Mix it for a long time, and the finished product will only spring up. If possible, it can be mixed in the chef's machine.
3.
Put the casing on the funnel and tie a knot at the end. It’s better to have an enema artifact. If you don’t, you can buy a funnel or cut a mineral water bottle like me.
4.
Press down with a spoon, and the meat will be filled into the casing. When it reaches the proper length, twist it twice and tie the rope. (My picture was taken during the enema.)
5.
After filling, it can be hung in a ventilated place for 2 hours, and the surface is air-dried. There is no place to hang in my house. I put it on the grill and put it in the refrigerator overnight.
6.
After the skin is air-dried, place it in a pot under cold water over medium heat until the water is slightly boiled, then turn to a low heat. (Don't make a big fire, it will explode.)
7.
When the intestines come to the surface, they are cooked. Stir it on the way to prevent it from sticking to the pan.
8.
Take out the intestines, rinse with clean water to remove any scum, and let it cool on a shelf. After cooling, put it into a fresh-keeping bag and store it in the refrigerator.
9.
When you eat it, fry it or bake it in the oven until the surface is slightly yellow. You can eat it.
10.
Skewered with bamboo sticks, it feels like grilling sausages on the street.
11.
The crispy skin is juicy inside, the flavor of black pepper is so delicious, and it earns the child's love kiss💋.
