【wuhan】【homemade Black Pepper Crispy Sausage】
1.
Prepare all kinds of raw materials. The meat filling was prepared by myself with a food processor the night before, and I used a ratio of 1:9 back fat to lean.
2.
Peel and shred the ginger, soak it in 300 grams of warm water, and pinch it with your hands, so that the ginger juice can be fully dissolved.
3.
Put the seasonings other than salt, water, and starch into the meat filling container.
4.
Wear gloves and mix well. At first, I wanted to use chopsticks to stir. But there is too much meat filling, so I can only use my hands. Add the soaked ginger water in portions and stir clockwise.
5.
Finally, add salt and stir vigorously.
6.
Mix the starch with the remaining 100 water and mix it in the minced meat.
7.
This time, you must use two pairs of chopsticks to take out the strength of the milk and stir clockwise. Stir until the meat resistance is great. It will take a few minutes to stir. Let it stand for 30 minutes (this time you can boil some boiling water). Boil some meatballs to taste salty, which is what I did).
8.
Wash the sheep casings in advance, wash them several times, soak them in cold water for half an hour to fully soak the casings, and disinfect the enema with hot water in advance. After the enema is installed, put the casings on and the preparations are complete.
9.
Put the meat into the enema, slowly twist the push rod, pour the meat into the casing, and tie it tightly every 10 cm.
10.
Fill all the meat at one time. About 9 casings are used for the meat filling. Half of the casing is not used up, so don't soak too much.
11.
Hang the filled crispy intestines and let them sit overnight until the skin does not stick to your hands.
12.
Put cold water in the steamer, put the raw crispy intestines in the steamer, turn on medium heat, turn to low heat when the water is boiled, and steam for 30 minutes, turn off the heat for two minutes.
13.
Take out the skin to dry, put it in a fresh-keeping bag and keep it frozen.
14.
It can be cooked in a frying pan or oven when you eat it. I ate it without frying or baking. (Because I was in a hurry to take pictures, it was dark). It tasted like ham, very delicate.
15.
Finished picture
16.
Finished picture
Tips:
The minced meat should be stirred in one direction, and the ginger water should be added in batches. After the whipping is absorbed, add the next ginger water until the addition is complete.
