Ingredients
Sheep casings ( a bag ) | Pork stuffing ( 1500g ) |
Black pepper sausage seasoning ( 90g ) | Starch ( 15g span> ) |
Water ( 60 grams ) | Red yeast powder ( 5g ) |
How to make homemade crispy black pepper sausage
1.Prepare sheep casings, sausage seasoning, and red yeast powder
2. 3 pounds of pork filling (knead into granular form when you buy it), add half a 90g bag of black pepper sausage seasoning (180 grams of seasoning in one bag can be mixed with 6 pounds of meat)
3.15 grams Starch (add 5 grams per kilogram of meat filling) and add 60 grams of water to make water starch (I have a little less water here, but I added 10 grams later)
4. Add water starch to the meat filling, then add 5 grams of red yeast powder (for coloring), grasp them evenly with your hands, and leave them for 30 minutes.
5.Clean the salted casings and soak them for 30 minutes.
6.Open the faucet, lift one end of the casing and pour in water to clean the inside of the casing.
7. Fill the tool (free with purchase of casing) with meat filling and twist it on cover.
8.A clean section of casing (about 1 meter long), one end Tie a knot, squeeze out a little meat filling on the mouth of the funnel to lubricate it, and put the unknotted section into the casing.
9.The entire casing is put on the funnel.
10.Look at the funnel panorama.
11. When filling, twist and lower the casings at the same time to control the meat output speed.And the speed of filling the casings, don’t fill it too full, otherwise the casings will burst.
12. Use the thread given when you buy the casing to tie it to the length of the sausage you like..(The thread is relatively long, so I always cut it into two pieces)
13. After filling them all, prick a few more holes with a toothpick.Hang it in a ventilated place away from direct sunlight (six hours) until the surface feels dry and not sticky.
14.The dried intestines.(Prepare for half an hour, enema for 1 hour, dry for 6 hours)
15. Add water to the steamer, add the sausage, turn on the heat, and then lower the heat to the lowest and steam for 15 minutes.
16. Take it out, the pot is too small, steam it in three times.
17. Brush the frying pan with oil and add the sausage.Fry over low heat for two minutes.
18. Serve on a plate.
19.Sheep intestines are thin and crispy.The meat filling is also very fragrant!
Tips
When enema, be sure to squeeze out a little meat filling to lubricate it, and don't fill it too full, which may cause it to burst.For specific techniques, you can refer to the videos provided by Taobao sellers.You will be able to master them after watching them several times.
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