Taiwanese Style Sausage

Taiwanese Style Sausage

1. Pork fat and lean 2:8 cut into small pieces, the size according to your preference.

2. Put the seasoning and mix well and marinate for half an hour. You can also add some red yeast rice powder to make the color more beautiful. I didn't add it.

3. The sheep casings are cleaned and soaked 20 minutes in advance.

4. Put the marinated meat into the casing with a sausage, tie it with a string as shown in the figure, and hang it in a ventilated place for 12 hours.

5. Put the dried sausage in the pot and cook for half an hour on a low heat. Don't let the pot open. Be sure to use a low heat. Use a toothpick to pierce the air bubbles in the sausage.

6. The cooked sausage, without red yeast rice powder, is too ugly in color. It can be eaten directly, or it can be fried in a pan or baked in the oven.

7. The sausages are cooked well. The color is not good but the taste is delicious. It is cleaner and hygienic than the bought one.