Starch-free Crispy Sausage

Name: Starch-free Crispy Sausage
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 610g pork; 1 piece egg; 1 stage Green onions; 1 piece ginger; 30g Oyster sauce; 30g Cooking Wine; 3g salt; 10g Sugar; 3g black pepper powder; a little Cold water; 2g Red yeast powder; Some Salted casing

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

When it's winter, my mother and I have sausages. We usually eat a rich dinner table at our own house. It is more expressive for relatives to carry a few kilograms during the New Year. I used the remaining two pig intestines to make crispy sausages today. Not only are they edible for three meals a day, but they can also support the appearance even if they are served on the table during the Chinese New Year. More attention is paid to nutrition and green food with less additives. The crispy intestines I made are pure meat without starch, and a few flavors of home-made seasonings enhance the deliciousness of the meat, and the taste and appearance are not inferior to the takeaway ones.
It is better to choose sheep intestines for crispy intestine casings. Although the "small intestine path" describes narrow roads, it also shows the slenderness of sheep intestines. Using lamb intestines to make crispy sausages can make the sausage look cute and easy to mature. It’s okay to use pig intestines. Although it’s a bit stout, it looks pretty cute when divided into short sections with a small rope, but it takes two more minutes to heat up than lamb intestines. The key to crispy intestines is to cook intestines. When the firepower is high, the casing will burst. So look carefully at my production steps and you can learn it. From now on, there will be good meat and good intestines to replenish energy every day. The prepared intestines can be stored in the frozen state. Take out the intestines and heat them slightly before eating. "

Starch-free Crispy Sausage

1. The pork is cleaned. I chose the front buttocks. The lean meat is tender, and a bit of fat is more fragrant and moist. If it is pure lean meat, the taste is too chaotic.

2. First cut the pork into thick slices, then cut into strips, and finally cut into cubes of 2 to 3 cm in size.

3. Take half of the minced meat and put it in the meat grinder; some people say that the minced meat is soulless, but I want to say that all the delicacies made with heart are soulful; if you don’t want to use a machine to mince meat, then Chop it yourself with a big knife.

4. Put the lid on, select the second gear, and the diced meat will become minced in less than half a minute.

5. It's really tender. If you want a finer texture, you can extend it for a few seconds, and if you want to eat a grainy one, you can shorten it for a few seconds, depending on your personal taste.

6. After the minced meat is minced, put it in a large bowl, add an egg, chopped green onion, minced ginger, oyster sauce, cooking wine, salt, sugar, black pepper, a little cold water, and red yeast rice powder is used to adjust the color of the finished product.

7. Mix the meat and the seasoning in one direction, without adding starch, the eggs can play the role of bonding and freshness; if you want a softer taste, you can add a little more water, and if you want a firm taste, you can add less water. , But the final meat filling should be slightly strong and not loose.

8. Salted casings are swelled with cold water and are elastic and clean; the intestines made of lamb intestines are relatively small, while the intestines made of pig intestines will be thicker. There is no limit to this, and you can choose what you like.

9. Put the casing on the enema, because the amount is relatively small, just fill it manually. If the amount is large, it will save time and trouble with the machine; fill the sausage as bulging as possible, and use the tip of a toothpick or a toothpick where there is air. The needle pierced and deflated.

10. Divide it into sections of about 6 cm with a small thread, spread it out and let it dry in the air for 1 hour.

11. Boil a pot of water. After the water is boiled, turn to a low heat and keep it slightly boiling. Put the intestines in the pot and adjust between medium and small fires. Always keep the water boiled slightly. Do not boil too much. If the fire is too strong, the casings The meat will be broken due to heat expansion; use a spoon to turn it from time to time and water it on the surface of the intestines. Cook for about 15 minutes, and the intestines will become swollen and hard. You can remove the surface water to dry.

12. It can be eaten directly, but after a little frying, the skin is crispier and the meat is more fragrant.

13. The prepared crispy intestines can be frozen in the refrigerator and eat as you go. Because they are already cooked, you only need to fry them in a pan and heat them, wrap them in cakes or slice them. They are all good nutritious and delicious snacks. .

Tips:
1. The minced meat is finely minced, and the taste is more delicate, and the seasoning can be adjusted according to the taste;
2. The temperature of the intestines must be controlled properly. Don't make the heat strong, just keep the water boiled slightly. If you cook for a while, the inside of the intestines will be fully cooked.