Homemade Black Pepper Sausage and Taiwanese Sausage
1.
Soak the seasoning with 100ml warm water, soak the lamb's intestines in water, soak for 30 minutes
2.
Mix the meat with ginger and white wine
3.
Pour the seasoning water and stir in one direction by hand.
4.
Then add 100ml of water starch, and stir while adding, and the two fillings are mixed, each with half and half of the meat filling
5.
Let’s cook a piece and taste the taste, oh, not bad
6.
Fill all
7.
Tie up with thread every 10 cm
8.
Dry for 2 hours
9.
Put it in water at about 70℃ and simmer for 30 minutes
10.
Fish out, rinse and cut quickly
11.
Fry in a pan and taste, and keep the excess in the refrigerator