Spiced Fresh Pork Crispy Sausage

Spiced Fresh Pork Crispy Sausage

1. Scallion, ginger, star anise, bay leaves, cinnamon, cumin, orange peel, pepper, add 200ml water, boil on high heat to low heat for about 25 minutes, let cool.

2. Strain the boiled five-spice juice for later use

3. Pork filling (eight thin and two fat), pour starch, sugar, cooking wine, salt, and five-spice sauce

4. Stir well and refrigerate or leave it to taste for about half an hour

5. Take out the sheep casings, wash off the salt on the surface with clean water, soak in clean or cold water for about 20 minutes, and then rinse the inside of the casings with clean water

6. Use a manual enema to enema and tie a knot with thread every 10 cm after filling (don’t fill it too full)

7. Hang in the air for more than 12 hours, the intestines are slightly dry

8. After drying, put cold water into the pot

9. Bring to medium heat until small bubbles appear in the pan as shown in the figure. Turn to low heat. Cook for about 20-30 minutes and then turn off the heat. Remove and drain, cut off the knots, throw the excess into the refrigerator and freeze, take it and fry or bake as soon as you eat can

10. Heat the pan and let off the oil, and fry on low heat until it is evenly cooked for about 7-8 minutes

11. Finished picture

12. Finished picture

Tips:

1. Stir the meat evenly, don't stir it into puree.
2. Don't fill the intestines too full, just squash them, leave a gap in the knots, and it will swell a little during the cooking process.
3. When cooking intestines, small pieces of foam appear on the medium heat and turn to low heat to prevent the intestines from bursting when the water temperature is too high.