Orleans Crispy Sausage
1.
Sheep casings and cotton thread bought online
2.
Wash the casings and soak them in clean water, and pour in the white wine to soak for about 20 minutes to remove the peculiar smell
3.
Wash the ginger and cut into pieces, put it in a food processor and break it
4.
Squeeze the ginger juice
5.
Wash the pork and mince it
6.
Pour 20g of high white wine into the meat filling, stir clockwise evenly
7.
Mix starch and water into a starch paste, add it to the meat and stir clockwise evenly
8.
Add chicken wings seasoning, pepper and salt clockwise and stir evenly
9.
Finally add sugar and ginger juice and stir clockwise
10.
Marinate the prepared meat for more than 2 hours
11.
Tie the end of the washed casing and put the other end into the funnel of the sausage stuffer (if there is no sausage stuffer, you can use the mouth of the beverage bottle to fill it)
12.
Put the marinated meat into the sausage stuffer (note that the blade should be taken out)
13.
Pour the minced meat into the casing, 8-9 points full is better, too full will be easy to burst
14.
Each section of about 10cm is tied with cotton thread, and a fine needle is used to pierce the eye to exhaust the air. It is not easy to burst when cooking
15.
Hang the filled sausage in a place where there is no direct sunlight, one day or one night, do not expose to the sun, just feel the skin dry by hand
16.
Cut into small pieces after removing
17.
Put a lot of water in the pot. After the water is warm, add the sausages, cook on a medium-low heat, skim off the foam, keep the water temperature between 70 and 80 degrees, cook for about 25 to 30 minutes, the whole process can not be covered
18.
After cooking, take it out and let it cool, and put it in a fresh-keeping bag and freeze it when it is cool. Take it out when you use it, stir-fry, fry, steam, cook and roast.
19.
Put a little oil in the pot and fry on medium and low heat until golden brown. Frying is very crispy and easier!
Tips:
1. It is best to use lamb casings for filling crispy sausages, which are thin and easy to cook. Sheep casings are sold online, so it is very convenient to buy.
2. It's best to use lean meat fillings or all lean. I use 1 point fat and 9 points thin, a little fat is more smooth to eat
3. When cooking sausages, it is better to keep the water temperature between 70 and 80 degrees, otherwise the sausage will be broken if the temperature is too high
4. The remaining sausages must be sealed and stored in the freezer
