Homemade Q-bomb Taiwanese Crispy Sausage
1.
First, shred the onion, ginger, garlic, onion and pour into 200 ml of warm water, cover or cover with plastic wrap and set aside to make onion and ginger water. It is best to keep the onion and ginger water in the refrigerator. The crispy intestines made in this way are more delicious. As shown
2.
Then we started to process pork, 1500 grams of pork, here is best to use the pig's hip tip, the fat to thin ratio of 2:8 is more fragrant and more delicious 😋 As shown, pick out all the fascia on the surface of the meat, as shown
3.
Pick out 500 grams of lean meat and cut into diced meat, chop 1,000 into fillings or use a food processor to make fillings
4.
After all the fillings are processed and the diced meat is cut, pour all the fillings into the container, as shown in the figure
5.
Pour the cooking wine, red wine
6.
Strain the green onion, ginger, and garlic water, remember that as long as water is not required, you can keep the filtered onion, ginger, and garlic for cooking. Pour one-third of the green onion and ginger water into the meat
7.
Add in corn starch, red yeast rice powder, black pepper powder, white sugar, salt
8.
Put on the gloves and start to stir the meat filling in one direction. After stirring evenly, pour one-third of the green onion and ginger water, and continue to stir the meat filling in one direction with your hands
9.
You can also free your hands, stir with a chef machine, pour the filling into the bucket of the chef machine, then turn on the first gear, and stir for about 10 minutes. During this period, pour one-third of the green onions from the inlet every 3 minutes. Ginger water, continue to stir. Never use high-speed beating meat. If you don’t have a cook machine, you can use your hands with your hands. It’s just a little tired, and then pour in the remaining green onion and ginger water, and continue to stir in one direction. The stirred meat filling, you press it with your hand, it is the one that flicks. It’s kind of sensation that the mixed meat is covered with plastic wrap and placed in the refrigerator for at least 4 hours before filling.
10.
After the fillings are mixed, fry a piece on the pan and taste the taste for yourself, so that you can adjust the saltiness and taste
11.
After 4 hours, we started to soak the casings. The sheep casings are selected here. Add a tablespoon of white wine to remove the fishy smell of the sheep casings. Soak the casings in warm water that is about the same temperature by hand.
12.
After soaking for half an hour, rinse the inside of the sheep casing with boiling water, as shown in the figure
13.
Knotted at one end and filled with water at the other end to check if the casing is broken or leaking
14.
The discharge port of the sausage stuffer is filled with some meat filling on the discharge mouth, which has a lubricating effect, and it is convenient to put in the casing for a while
15.
After putting on the casing, tie it with cotton rope, as shown in the figure. Put a complete casing on the long mouth of the discharge port, as shown in the figure
16.
To start the enema, whether you use a manual enema machine or an electric enema machine, remember to tie the end, then pour the meat into the enema machine and start the enema. The picture shows that there are holes in the back casing, so there is no full set of inlet and outlet ports. After filling some, I cut off the holes and knotted them and continued filling.
17.
The crispy intestine is not easy to fill too little, and not too full. You can easily pinch it with your hands, and feel that there is still room. In this recipe, 3 catties of meat are poured out so much, which is usually enough at home.
18.
After filling, start to tie a cotton rope, about 10 cm in length, tie a cotton rope, as shown in the figure, after all the enema is tied, set aside
19.
After tying everything, take a sewing needle, disinfect first, and then wipe it clean and start to prick small eyes on each crispy intestine to help the crispy intestines to vent, about 15 to 20 small eyes per intestine are enough.
20.
After everything is done, you can dry the crispy intestine. There are two methods: one is to dry the skin naturally in a cool and ventilated place for about 8 to 10 hours. This mainly depends on the surface of the crispy intestine as long as it is air-dried. So time is not dead. Another method is to turn on the electric fan and blow it directly for 3 hours, and the skin can also be air-dried.
21.
The dried crispy sausage is purple, the skin is a little dry and slightly wrinkled
22.
Cook the intestines in a cold water pot. Do not cover the pot during the whole process, otherwise the intestines will crack.
23.
Cook until all the intestines are floating and you can fish them out. Those who are novices can prepare a food thermometer, put cold water in the parenteral water and boil it, and keep the water temperature between 90 and 95 degrees for 15 to 20 minutes.
24.
After the cooked intestines, remove the cotton thread and cut them into crispy intestines. The removed cotton thread is cleaned and dried and can be used next time. Of course, the local tyrants can throw them all away 😄 just kidding. Then dry the moisture on the surface of the crispy intestine
25.
Dry the crispy intestines and fry them in the pan. Or preheat the oven to 180 degrees and bake for 10 to 15 minutes.
26.
You can adjust the taste of crispy sausage according to this recipe, make black pepper crispy sausage, spicy crispy sausage, curry crispy sausage and cumin crispy sausage. You can add ingredients according to your favorite taste when seasoning.
27.
The skin is particularly crisp, the meat is large, and the taste of the sweet Taiwanese sausage is slightly sweet. The big meat is also satisfying after biting, 😄 let's do it
