Peanut Sausage

Name: Peanut Sausage
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Plum meat; 150g Pork belly; 20g Chili powder; 100g peanut; 2g pepper powder; 15g salt; 45g Sorghum; 60g Golden syrup; 1 Salted casing

by Sugar Eclair Halloween

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Well, a good wave of sausages hits the peanut version. The salty, sweet and slightly spicy flavor base and peanuts are really fragrant. The taste is a bit khaki. The chili noodles are made of Sichuan chili noodles brought by Ivy girl. I didn’t ask clearly, there are many varieties of Sichuan chili noodles, but I still love the taste of all kinds of chili noodles. I have changed the flavor of other chili noodles and I like this batch to make a little bit less fat. I love to make the fat and thin 3:7 or 4:6 version of the oil flower flower. Later, I made the pure and thin version. It also has a different flavor. So now I feel that all proportions are basically loveable. When you make it, look at the inventory in the refrigerator. Just take as much as you like

Ingredients

Peanut Sausage

1. The plum pork is cut into strips, and the pork belly is cut into dice. The same as the previous ones, I can’t buy individual fat, so if you use pork belly, you just cut the lean meat directly and dice the fat~

2. Add 15 grams of salt to the cut meat, 60 grams of golden syrup, 45 grams of sorghum wine, 20 grams of Sichuan pepper noodles and 2.5 grams of pepper powder, and marinate for 2 hours.

3. Peeled peanuts are roasted in the oven at 120°C for 15 minutes; either fried or deep-fried, anyway, cook them well.

4. The roasted peanuts can be finely chopped for later use, or you can use whole peanuts without cutting them.

5. Add the chopped peanuts to the marinated meat and mix well.

6. Soak the salted casings with clean water, rinse both inside and outside with water, and put them on the funnel.

7. Stuff the meat mixed in step 5 into the casing through the funnel.

8. Hang it up and let it dry in a cool, ventilated place for about 7-10 days.

9. It can be cooked by any method before eating, and you can freeze and store if you don't eat it temporarily;
The picture shows the slice after steaming. About 25-30 minutes after the water in the steamer boils.

Tips:
At first, I was quite worried that the crushed peanuts would easily cut the casing, but later found that the filling was smooth and there was no problem. But if you are still worried, don't chop it, and if you don't, it will save much time and effort. Push down while stuffing the meat to prevent the casing from bursting. This step has to be done because of the crushed peanuts. If you don't stroke it in time, it will be easier to cut the casing. After all the filling is done, tie the knots with cotton rope, and pierce the surface with a needle to shoot out bubbles.