Homemade crispy sausage

Homemade crispy sausage

Introduction:

"In the warm water pot, the cooked intestines are bulging and round. They can't help biting. The skin is really crisp! It's just that the taste is too sweet. My husband and I don't like it very much, but the children like it. They ate several of them all at once, and the crispy skin is successful. But it seems that we should study the meat formula carefully, and strive to make the taste that the whole family likes. "

Production steps:

Step 1: cut the streaky pork into small pieces and beat them into fine mashed meat with a cooking machine.

Step 2: add the seasoning to the meat bowl, stir it in one direction with chopsticks, cover it and marinate it in the refrigerator overnight.

Step 3: remove the blade and round mold slice of meat grinder, install the enema funnel, put on the casing washed and soaked with warm water, knot the top of casing with cotton thread, put the salted meat into the feeding port of meat grinder, and prepare to start enema.

Step 4: tie the sausage with cotton thread at a certain distance.

Step 5: when the sausage is filled, punch the hole with a needle to remove the air, and then hang it up to air until the surface becomes dry.

Step 6: it looks like it's been air dried for two days. The skin is dry and can be boiled in a warm underwater pot.

Materials required:

Pork: 600g

Corn starch: 30g

Cooking wine: 50g

Fine granulated sugar: 40g

Maple syrup: 50g

Chili powder: 4G

Garlic powder: 4G

Five spice powder: 3 G

Salt: 9g

Pepper: 10g

Note: when cooking crispy sausage, don't cut the cotton thread. It needs to be cooked in a whole section of warm water to keep the appearance of the sausage in good condition. This is my painful lesson! Because the other segment I cut the cotton thread to cook, as a result, the intestines are all belly blossom, no one can be spared! So this must be remembered!

Production difficulty: simple

Process: salting

Production time: one day

Taste: sweet