Homemade Delicious Crispy Sausage
1.
The meat is minced and put in the cooking wine
2.
Ginger powder
3.
salt
4.
Fish sauce (this time I put fresh shell sauce, I didn't buy fish sauce)
5.
Add the other seasonings except water and starch and mix well,
6.
Add 30 grams of water in batches, and stir vigorously in one direction while adding. Don't be too hard. Whether the finished product is chewy depends on this step. It is recommended to wear gloves directly by hand.
7.
The remaining 50 grams of water and starch are mixed into water starch, and then added the meat puree in portions, stirring and beating a lot, in one direction, full strength, this is very important!
Put the mixed meat in the refrigerator for half a day or overnight.
8.
Soak the salted sheep casings for half a day or one night in advance. Then put it on the faucet, and rinse the inner wall while putting cold water. The faucet of the water purifier is thin, which is particularly good. It is recommended to buy sheep casings with a diameter of 22cm.
9.
Take out the refrigerated mashed meat and install the sausage stuffer. This machine can fill 10 kg at a time with ease.
10.
Put the casing on the pipe, put some meat in the machine first, shake some meat out to lubricate the mouth of the pipe
11.
Then you can put all the casings on the tube smoothly, with a knot at the end,
12.
Shake the mashed meat out at a uniform speed, and move the sausage back while filling. Don't fill it too strong, it will burst.
13.
After filling, tie up your head.
14.
Tie a section about 10cm apart in the middle.
15.
Hang the filled sausages in summer and blow them with an electric fan for 2 hours. In winter, you can hang them outdoors for one night.
16.
The blown sausage, pierce the surface with a needle to exhaust air, and put it in a pot of cold water
17.
Boil over medium and small heat. After boiling, turn to low heat. Do not boil. Keep it around 90 degrees. The intestines will boil when the heat is high. After they are cooked, they will float on the water.
18.
After it is cold, cut the cooked sausage at the place where the rope is tied, remove the rope, tie it up with a fresh-keeping bag and put it in the refrigerator for freezer storage.
Take it out before eating and defrost it and use it directly in frying, roasting, or steaming.
It is recommended to make more at a time, eat and take as you go, it is not too convenient. The ham sausage stood aside.
Tips:
Focus:
1. Stir a lot in one direction. You can also use a chef machine.
2. The seasoning powder can be increased or decreased according to your preference. Salt cannot be increased or decreased.
3. Please do not put white wine, green onions, and ginger.
