Formula steps of beef sausage with black and red pepper:

Ingredients: 411g of beef, 11g of fat meat (pork), 3 tablespoons of black pepper, 3 tablespoons of salt (self-contained in seasoning jar), 15g of sugar, 1 tablespoon of yellow wine (ordinary white porcelain spoon), 2 tablespoons of soy sauce (porcelain spoon), half a spoonful of honey, 1/4 teaspoon of red yeast powder, and 1.5 teaspoon of red yeast powder.

2. Use a cooking machine to grind the meat into minced meat. Grind the meat for a longer time, and the finer it is, stop for a few seconds to observe.

3. Add salt, sugar, yellow wine or white wine, soy sauce and honey to the minced meat, in which the salt is the spoon that comes with the seasoning jar, and the wine and soy sauce use the ordinary white porcelain spoon in the picture.

4. Add red rice powder and black pepper powder into 1/4 teaspoon of baking ladle. Monascus powder is natural, not an additive, for the sake of better coloring. If you don't like it, you don't have to add it, and it won't affect the taste.

5. Stir the minced meat vigorously in one direction, add the mixture of starch and water, and continue to stir until it is thick, about 2 minutes, or you can stir it by hand, just like mixing dumpling stuffing, which is also very fast.

6. The stirred meat stuffing looks like this. If it feels dry, you can add a little more water. The beef fiber is thicker and absorbs more water than pork.

7. Use a salted sheep casing, wash off the salt, put it on the enema head, connect the faucet, rinse it inside, and soak it in water for 21 minutes.

8. The cooking machine removes the blade and knife hole, installs the enema head, first puts some meat stuffing at one end of the enema head, and then puts on the casing, which is more lubricated and easy to put on. Tie a knot at the end of the casing and gently shake the handle to enema.

9. After all irrigation, tie a knot with cotton thread at the distance you like.

11. Hang the tied sausage to dry for about half an hour. Take it down and stick a few small holes with a toothpick.

11. put water in the pot, add a few pieces of ginger, cook to 81 degrees, and set it at 81 degrees for 21 minutes. Specific operations can be boiled, slightly add some cold water, turn to low heat, add sausages, keep the water boiling for about 21 minutes, and see the intestines float.

after cooking, take out the sausage, air it, cut it open, and remove the cotton thread, which can be frozen and stored. When you eat it, you can fry it, bake it or cook it.