Homemade Crispy Sausage

Name: Homemade Crispy Sausage
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 600g Pork belly; 30g corn starch; 50g Cooking Wine; 40g Caster sugar; 50g Maple sugar; 4g Chili powder; 4g Garlic powder; 3g Five spice powder; 9g salt; 10g pepper

by Years leave fragrance

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

In the warm water pot, the cooked intestines all have bulging and bulging stomachs. They can't help but take a bite. The skin is really crispy! It’s just that the taste is too sweet. My husband and I don’t like it very much, but the kids like it. After eating a few at once, the crispy skin is a success, but the meat formula seems to have to be studied carefully by myself, so that the whole family will like it. The taste comes out. "

Homemade Crispy Sausage

1. Cut the pork belly into finely minced meat with a food processor.

2. Add the seasoning to the meat bowl, use chopsticks to stir in one direction until it is strong, cover the lid and place in the refrigerator to marinate overnight.

3. The meat grinder removes the blade and round mold slices, installs the enema funnel, puts on the soaked casings washed with warm water, knots the top of the casings with cotton thread, and puts the marinated meat into the feed port of the meat grinder, ready to start Enema.

4. Tie the sausages into sections with cotton thread at a certain distance.

5. The filled sausages need to be pricked with a needle to remove air, and then hang up to dry until the surface becomes dry.

6. This is what it looks like after two days of drying. The skin is dry and can be boiled under warm water.

Tips:
When cooking crispy intestines, you must not cut the cotton thread. It takes a whole section of warm water to cook in order to keep the appearance of the intestines intact. This is a painful lesson for me! Because I cut the cotton thread and boiled the other short section, and the intestines that came out were all belly blossoms, and none of them were spared! So this must be remembered!