Homemade Black Pepper Breakfast Sausage
1.
1. Cut pork into small pieces;
2. Add salt, sugar, honey, freshly ground black pepper and glutinous rice wine and stir well;
3. Mix starch with appropriate amount of water to make a paste;
4. Add the starch paste to the meat, stir in one direction, and marinate for 2 hours;
5. Take out the casing and wash it, put it in clean water, add a spoonful of cooking wine, and soak a few drops of high white wine for 1 hour to remove the fishy;
6. Put the casing on the funnel and tie a knot at the bottom;
7. Put the pork filling into the funnel, with the chopsticks facing down, and press the pork diagonally, so that the pork goes smoothly;
8. Check the enema. If there is air, pierce it with a sewing needle to release the gas and drive the pork evenly;
2.
9. Every 10 cm, tie a knot with cotton thread to tie the sausage to the desired length.
10. Hang it to dry the epidermis. (I left it in the air for a day and adjusted it according to the local temperature. The skin is dry and hard to touch.)
11. Take off the dried sausages, boil water in a pot (enough), about 80 degrees, throw the intestines in, low heat, and boil slightly;
12. Cook for about 30 minutes (low fire), and then turn off the fire when the sausage floats;
13. Take out the sausages, let cool, dry, and put them in a fresh-keeping bag for storage. If you do a lot, you can freeze a part if you can't finish it in a short time)
14. When eating, fry in a pan until the skin is golden and crisp.
