Homemade Black Pepper Crispy Sausage
1.
Clean the pork and drain the water, then cut into small pieces.
2.
Chop the meat with a cook machine.
3.
Add high-grade koji wine and mix well.
4.
Mix the starch with water and mix it into a starch slurry and pour it in.
5.
Then add black pepper and Orleans grilled wing powder.
6.
Put gloves on your hands, then grasp them evenly, cover them with plastic wrap, and marinate them in the fresh-keeping layer of the refrigerator for more than 4 hours.
7.
Before preparing the enema, put the casing on the faucet and rinse the inside with clean water once. Then soak and clean the exterior with warm water and drain the water for later use.
8.
Put the casing on the mouth of the sausage stuffer, start to tie it tightly with cotton thread, and then start to fill the meat. After the whole intestine is enema, tie a section with cotton thread at intervals of about 10 cm.
9.
Use a toothpick or needle to prick holes in the pierced intestines to vent gas. Remember to pierce more small holes.
10.
Hang the prepared crispy intestines to dry for one night or one day.
11.
Steam the crispy intestines with the dried skin on medium heat for 15 minutes, and then steam them.
12.
Then cut off the rope, cut it in sections, and store it in the freezer. When you eat it, it can be uncooled, fried or baked in the oven.
Tips:
It is recommended to remove the ties after the crispy sausage is steamed.
