Self-filled Taiwanese Sausage
by Angelina Lei
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. I bought it online and I was ready to start as soon as I received it. This time I only make Taiwanese sausages. This one will taste delicious before making another.
2. Cut five catties of pork into pieces, not like meat, a little grainy. Look at the comment that the taste is light and the color is light, and I added soy sauce, sugar, white wine, water, and blended. See the color to be appropriate and add three grams of red yeast rice powder to the color.
3. Rinse the casing several times, rinse off the salt, and soak it in warm water,
4. The meat has been marinated for half an hour and the casing is soaked. Put all the casings on the enema!
5. Because it was the first time I did it, I was in a mess with my mother and forgot to take pictures. I stuffed meat into the enema on the top, and my mother hurried out the air from the bottom. After filling, I used a toothpick to pierce the air bubbles!
