Homemade Black Pepper Flavored Crispy Sausage
1.
First cut the green onion into sections, slice the ginger, shred the onion, smash the garlic, pour in half a bowl of warm water, cover with plastic wrap and start soaking the onion and ginger water.
2.
Then clean the pork, dry the water with kitchen paper, start cutting the meat, remove the fascia of the pork, mince the fat, and cut the lean meat into small pieces.
3.
After all the meat is cut, this step is more tiring. Why do you need to cut the meat by hand instead of mincing the minced meat? Hand-cutting the minced meat makes it feel like a large piece of meat. It tastes very satisfying and delicious. If it is chopped into a stuffing, it will turn into a ham sausage.
4.
Soak the green onion and ginger water for about 30 minutes. Filter out the green onion, ginger, garlic and onion. As long as the water is needed, pour half first. Here we need to add the minced meat in 2 times. The filtered scallion, ginger, garlic, onion shreds can be kept for the stir-fry.
5.
Add red wine, cooking wine
6.
Pour in black pepper, salt, 2 spoons of light soy sauce,
7.
Add honey instead of sugar, otherwise the taste will change.
8.
Add 4 grams of red yeast rice powder to make it look good, if you don’t like it, you can leave it out. Red yeast rice powder is the ground powder of red yeast rice, which is natural.
9.
Put on the gloves and start to stir the meat filling, pour 125 grams of ice water, and start to stir the filling by hand, whipping vigorously in one direction.
10.
Then pour the other half of the scallion, ginger, garlic water, add the other half of the ice water and continue to stir. Of course, you can also use the chef's machine to stir. The chef's machine can turn on the first gear and stir for 10 minutes. During this time, you can add liquid from the inlet.
11.
The minced meat after stirring is elastic and vigorous. As shown in the figure, put it in the refrigerator for more than 4 hours.
12.
After 4 hours, we started to soak the casings. As shown in the picture, we added white wine and poured water to soak the casings. Why use sheep casings? Because sheep casings are more delicate, they are more suitable for making crispy intestines.
13.
At this time, you can fry a small piece of meat and taste the taste, so that you can taste it yourself, and it is easy to master the saltiness! Therefore, the amount of salt in my recipe is not specified. After all, the taste of each family is different.
14.
After the casing is soaked, start to clean the casing, as shown in the figure, open one end of the casing, tie the other end, and rinse the casing with water
15.
In this way, it can detect whether the casing is damaged or not.
16.
The cleaned casings, squeeze out the water, and put them on the discharge mouth of the sausage enema machine as shown in the figure. Here, it is best to put some meat in the sausage enema machine. It can be used for lubrication when the casing is put on, which is easier to operate!
17.
Put the complete set of casings in and out of the mouth as shown in the picture. Make a knot at the end.
18.
Fill the enema machine with meat filling and start the enema.
19.
Don't pour too much or too little during enema. It is suitable to squeeze half of it with your hands. The rope won't burst after a while!
20.
After filling, the top casing is knotted. One casing is filled.
21.
After all the filling is finished, start to tie the knots, as shown in the figure, tie the knots with cotton rope every 10 cm.
22.
After tying everything, put it into a basin without water and oil.
23.
Put it on a drying rack or clothes rail to dry the crispy intestines. The crispy skin is mainly to dry the intestines. It must be air-dried and not exposed to the sun. In autumn, just leave it in the cool ground for 3 hours and dry the epidermis, or use an electric fan for 3 hours. In summer, you can use an electric fan to blow for 4 hours.
24.
The dried intestines look like the picture, and the skin is dry and slightly wrinkled.
25.
Handmade crispy intestines will definitely have air, so sterilize the needles and start venting air into the intestines. Just pierce 15 small holes in each intestine. This step can also pierce a small hole for air before drying the crispy intestines, and then air the intestines.
26.
Put crispy intestines in a cold water pot and start to cook the intestines over medium and low heat. Of course, you can also steam the crispy sausage. This is relatively simple, just put it in a steamer and steam it, but the cooked intestine tastes good and juicy.
27.
Cook the intestines until the surface is full of scum, and the intestines can be fished out after they float up. Be careful not to cover the pot and cook the intestines on a medium-to-low heat, and keep the water temperature at about 90 degrees.
28.
Remove the cooked intestines, drain them, and leave them in a cool place to dry until the skin is dry.
29.
Cut the cotton rope
30.
To do more, you can use a vacuum packaging machine to vacuum and freeze it in the refrigerator, and thaw it when you eat
31.
There are many ways to do it. You can steam it, fry it, or cook it in the microwave for 1 minute, because the intestines are cooked.
32.
Take a bite and take a look to see if the big meat is particularly satisfying, and the taste is unstoppable! The salty crispy sausage is better for people like me who don't like sugar.
