Homemade Crispy Sausage
1.
Peel the pork and cut into small pieces
2.
Use a meat grinder or cooking machine to mince, like the grainy to be thicker, like the delicate taste to be minced
3.
All the seasonings except the red yeast rice powder are put into the minced meat and simply mixed
4.
Add red yeast rice powder and five-spice powder
5.
Mix well with chopsticks and set aside to marinate for 20 minutes
6.
Wash the casing with clean water several times to remove the salt
7.
Put casings on the funnel, leaving a little more at the top
8.
Pour the minced meat from the mouth of the funnel into the casing slowly with chopsticks, don’t break the casing
9.
The filled pork intestines are sealed with 2 thread intervals every 10 cm, and some small holes are pierced in the pork intestines with toothpicks to remove the air
10.
Hang the pork intestines and blow for more than 4 hours, preferably overnight. This step is the key to making the pork intestines crispy.
11.
Put the puffed crispy sausage into a pot of cold water, cook slowly over medium and low heat, don't boil
12.
Cook until the crispy intestines are all discolored and floated, then they can be drained and the water can be kept frozen.
13.
Thaw when you eat it and bake it in the oven
14.
After the oven is preheated, it is heated to 130°C, and the heat is lowered to 160°C to bake for 5 minutes
15.
With bread and fruit, it is a nutritious breakfast
Tips:
1. Pork is better to choose lean
2. The amount of seasoning is appropriately increased or decreased according to their respective tastes
3. The pork intestines must be blown for more than 4 hours after filling, so that it will have a crispy taste when eaten
4. Put the cooked crispy sausage in the refrigerator for storage
