Homemade Taiwanese Sausage
by Sago Fiona
Favorite
Difficulty
Normal
Time
30m
Serving
2
Crispy sausage is different from ordinary sausages. It does not need to be dried for a long time, it only takes one day and then it is cooked. Ready to eat. It is usually eaten fried for breakfast. The preparation is simple, but the taste is not simple. Children may all like the grilled sausages spinning around on the street. A piece costs from 2 to 5 yuan, which is delicious. But I can't rest assured when I eat. The reason why I want to make crispy sausage is because of the child. Because he especially likes to eat "baked sausage". Buy the best meat and make the most assured intestines. I have referenced a lot of prescriptions, made twice by myself, and revised it twice. Only then made this so-called Taiwanese-style crispy sausage. I also summarized some experiences:
First, the fat-to-lean ratio is 1:9 or simply use pure lean meat. You must continue to use the cooking machine to make the minced pork meat you bought back. Don't feel fattened when eating. Otherwise, it will be particularly greasy. If you like large pieces of meat, you can cut some manually if you are not afraid of getting tired.
Second, the water into the minced meat must be ice water. I don't know the specific principle. But I tried it twice, once with ordinary cold water, once with ice water, and the intestines with ice water were more vigorous. Just follow the principle of using ice cubes to make meatballs at our house.
Third, the minced meat must be beaten! ! This is very important. The most important reason for the strength of the intestines is to hit hard.
Fourth, the dried intestines must be slowly cooked with 70-80 degrees of water on a low fire, not high fire, not boiling water, and not steaming. Easy to burst.
Fifth, after cooking, let it cool in a cool place at the window. With such an excitement, the skin will be more brittle. You must let it cool thoroughly before putting it in the refrigerator. That's about it, if you follow suit, it will be crispy and vigorous.
Everyone's taste is different. The way I judge the taste is to mix all the seasonings, scoop out a small spoonful of meat to make a meatball, and taste the taste. Basically you can know.
First, the fat-to-lean ratio is 1:9 or simply use pure lean meat. You must continue to use the cooking machine to make the minced pork meat you bought back. Don't feel fattened when eating. Otherwise, it will be particularly greasy. If you like large pieces of meat, you can cut some manually if you are not afraid of getting tired.
Second, the water into the minced meat must be ice water. I don't know the specific principle. But I tried it twice, once with ordinary cold water, once with ice water, and the intestines with ice water were more vigorous. Just follow the principle of using ice cubes to make meatballs at our house.
Third, the minced meat must be beaten! ! This is very important. The most important reason for the strength of the intestines is to hit hard.
Fourth, the dried intestines must be slowly cooked with 70-80 degrees of water on a low fire, not high fire, not boiling water, and not steaming. Easy to burst.
Fifth, after cooking, let it cool in a cool place at the window. With such an excitement, the skin will be more brittle. You must let it cool thoroughly before putting it in the refrigerator. That's about it, if you follow suit, it will be crispy and vigorous.
Everyone's taste is different. The way I judge the taste is to mix all the seasonings, scoop out a small spoonful of meat to make a meatball, and taste the taste. Basically you can know.
