Chinese Food
Homemade crispy sausage Taiwan sausage children's Sausage
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I tried three times to make the crispy sausage. I learned from the practice. I experienced all the lessons. I put this recipe on. Friends who are interested in filling sausages can use it at will. The recipe is really delicious. Most importantly, I used a very convenient tool for enema. Ha ha. It's very convenient. See the step chart
Cooking ingredients
Cooking Steps
Step1:Most of the materials are as shown in the figur
Step2:Add all ingredients except 90g starch and 110g purified water to the meat filling and mix well. Red koji rice flour is boiled and added with a little pure water. Stir well. Add potato starch water in several times. It can be grasped with fresh gloves and refrigerated for one night. Hint: the amount of red koji rice flour is a little less. The previous failed red koji rice flour was put too much. The color of the intestines is really indescribable. Purplish red? 1500 grams of meat filling as long as the size of three soybeans on the line. It's ok if you don't have to.
Step3:Wash the inside and outside of the salted sheep casings with running water, and then soak them in pure water with a little cooking wine for ten to thirty minutes for standb
Step4:Mysterious weapon appears, biscuit gun and small funnel. It's all online shopping. When buying sheep casings, the store sent a small funnel. Cut the edge a little bit. It's just fit into the biscuit gun. I don't have enough. I won't waste money to buy another enema machine. The biscuit gun can fill it quickly.
Step5:Cover the casings. Fill the mince with a spoon into the biscuit gun. Put a little corn oil on the funnel before you cover the casings. Dip the sheep casings with more water. After you cover them, don't tie them. First press the meat to the outlet of the funnel, and then tie them. Then there will be no air. Ha ha. I forgot. The result is just like that in the picture. But it doesn't affect. Take a few stabs to remove the air
Step6:With a beating, the meat will come out. Pour it evenly into the casing. Very time-saving and labor-saving A kind of
Step7:The filled intestinal cotton thread should be pricked every 12 cm, and the pinhole should be pricked to exhaust the air. Each section should be checked. The place with air must be pricked.
Step8:All finished. Hang in a cool and ventilated place. Let it dry for one da
Step9:It can be dried to this state in the picture. The surface is dry and slightly wrinkled. The last time I did it, I dried it for about two days. Everyone said that it had some sausage flavor. This time it was only one day. There was no cured meat. If you make this sausage in summer or in winter, because of the high temperature, you need to blow it with an electric fan. You can cook it in about 4 hours. You must not air it for a day or two. It will stink. You must choose the drying method flexibly according to the temperature of your own are
Step10:Cut one by on
Step11:Boil a pot of water. Turn off the heat after the water boils. Wait for half a minute. Put the sausage in and beat the fir
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Cooking tips:It's OK to use the meat fillings from the market. I use the cold fresh meat of gongs. I've chosen it in the exclusive shop. It's ground directly. The first failed product is the meat ground by the chef. It's too thin. It's mashed. It's really bad to eat. It tastes bad. Filling this kind of intestines is still granulated meat. The meat stuffing on the market is OK. Use tendon meat + hind leg meat. Tendon meat is all thin. There is a little fascia. It will taste better when it is made. It is best to choose 2 points of fat and 8 points of thin hind leg. Or all with plum meat. I use sweet wine to brew rice wine and filter it out. Cooking wine is just a little bit good. It has a very obvious taste of cooking wine when it is made too much. If there is no tool, it can be replaced by ginger powder and ginger powder. If there is no rice wine, it can be replaced by 20g white wine + 50g pure water. There are skills in making delicious dishes.
