Pork1000g

Taiwan Province sausage seasoning 70g.

60 ml of water

Corn starch 1 tablespoon

Appropriate amount of sheep casing

Black pepper 1 teaspoon

Garlic powder 1 teaspoon

Broken parsley 1 teaspoon

Chili powder 1 teaspoon

Proper amount of salt

Proper amount of cooking wine

Production time: 30min-1 hour.

Number of people dining:

step

1

Preparation materials: the ratio of fat to thin of pork is 2:8 or 3:7. Wash the appropriate amount of sheep casing with clear water to remove salt and soak it for 30 minutes. You can rinse each sleeve with water under tap water, check whether there are holes, and then soak it in water for later use. If you are afraid of fishy smell, you can add some cooking wine to the water.

2

Cut the meat into small pieces first, and then grind the stuffing with a meat grinder.

three

It is most suitable to use a minced meat blade with an aperture of 8 mm

four

Put the meat stuffing into a steel basin, and add about 70g of Taiwan Province sausage seasoning, water, starch, cooking wine, chopped coriander, chopped black pepper, garlic powder, Chili powder and a little salt. Salt should be added properly. The sausage seasoning itself has salt, but I think it is a little weak before adding it.

five

I use the K paddle of the chef's machine to stir, which is fast and convenient. If there is no machine, I will stir it manually until it is thick. Because there is already monascus powder in the sausage seasoning, there is no need to add it extra. The meat mixture is red. You don't have to spend time alone to make the stuffing stand up, because I will dry the filled sausage for one day, and that process is enough for curing.

six

Install the modified sausage funnel in front of the biscuit machine.

seven

Unscrew one end of the cookie machine and add the meat.

eight

Put on a biscuit machine, squeeze out a little meat, which is more convenient for casing, or apply a little grease on the funnel.

nine

Put the sleeve on the funnel and tie the tail.

10

Then press the handle, because it is a lever principle and there are teeth marks to control the flow, so the discharge is both uniform and labor-saving. Don't fill the stuffing too full. Punch the hole with a needle where there are bubbles to exhaust the air.

1 1

After a sleeve is filled, it is evenly arranged and rotated in an appropriate length (about 12cm), which is equivalent to knotting without rope.

12

Hang the sausages to dry for a day. My rope is used to hang them.

13

Boil the sausage. In this step, first boil the water, let it cool to about 85℃, and then add the sausage to cook. Cook at low and medium heat, and keep it at 85℃ for 25 to 30 minutes to ensure that it will not burst.

14

Take out the cooked sausage, drain the water, and freeze it after air cooling.

15

When eating, fry with low fire until the epidermis turns brown.

16

You can bag the cooked sausage, freeze it, carry it with you, and fry it directly without thawing.