Original Sweet and Crispy Sausage
1.
Cut the pork into minced meat and set aside
2.
Put the main ingredients into the basin. If there is no red yeast rice powder, don’t add it. I didn’t add the first casing.
3.
Whip in one direction with chopsticks, then add an appropriate amount of water, and continue to beat
4.
Add water starch in batches (the starch of the auxiliary material + water is the water starch, the starch I use corn starch)
5.
Whip in one direction with chopsticks and let stand for 1 hour for later use
6.
Rinse the sheep casings and soak them in clean water for 30 minutes. If you want to rinse the inside of the casings, you can put them on the funnel and rinse directly on the tap.
7.
Take out the sheep casing and put it on the root of the funnel
8.
Put everything together and tie a knot at the bottom of the casing
9.
Start the enema with an enema machine. Don’t try to do it with your hands and a funnel. It will go crazy. Ask me how I knew it. Of course, I suffered from it the first day. I bought a manual enema the next day.
10.
Check the enema, if there is air, pierce it with a sewing needle, release the gas, and drive the pork evenly (this color is with red yeast rice powder)
11.
Tie a knot with cotton thread every about 10 cm. Tie the sausage to the desired length and hang it to dry the epidermis (I left it on the ground heat overnight at my home. Adjusted according to the local temperature, the epidermis is dry and hard to the touch. Yes) 2 catties of meat can make about 3 like this
12.
This is a funnel used to grab meat with bare hands the night before. The red yeast rice powder is not used. It can be filled in less than 10 minutes with a manual sausage stuffer, but I used it for almost an hour and a half and it collapsed!
13.
Take off the dried sausages, boil water in a pot, about 80 degrees, throw the intestines in, low heat, simmer, cook for about 20-30 minutes (depending on the firepower), the sausages can be raised to turn off the fire, remove, Let cool, dry, and put it in a fresh-keeping bag
14.
When eating, pour oil in the pan, put the sausage in, and fry until the skin is golden and crispy.
Tips:
The experience is that if you don’t have a sausage stuffer, don’t try it. Look for abuse. If you feel unsure whether you like it or not, you can take it out and fry it in the pot and taste it, and season it as you like
