Noodle sausage is an enema made of starch and pork stuffing. It has a fresh and fragrant texture, soft and tender texture, and a chewy texture on the outside. It has a glutinous feeling when you eat it. It tastes very good. pure. Especially when you eat it with a small bowl of seasoning made with minced garlic, chili oil, and soy sauce, it feels really beautiful.

I usually like to eat "noodle sausages", but I always buy them in delicatessens, and the noodles they make taste astringent, as if there is alkali or alkali in them. It's other seasonings. But the "noodles" sausages sold in Harbin have a particularly pure taste and are not easily available in our local area. Sometimes, we ask friends to bring some back from Harbin. But doing this is very troublesome, so I found some information on the Internet and prepared to make noodles sausage by myself.

Making noodle sausage requires the use of casings. Due to the special situation now, the seasoning shops that sell casings are not open. I happen to have some frozen pig intestines at home, so I will use pig intestines instead. Casings to make noodle sausage. However, pig intestines are chewier and not as tender and thin as casings, but they should taste very crispy.

Now I will share with you the process of making noodle sausage.

Noodle sausage

Ingredients used: two pig small intestines (about 1 meter long), 500 grams of pork filling that is 30% fat and 70% lean, 500g potato starch, 700g water ml, 50 grams of green onions, 10 grams of fresh ginger, 1 star anise, 10 grams of ginger powder, 5 grams of five-spice powder, 10 grams of sugar, 5 grams of black pepper, 30 grams of refined salt, 10 grams of soy sauce, and 50 grams of cooking wine. (The above ingredients are prepared by myself).

——Preparation method——

Step one: clean pig small intestine

①. Marinate the prepared pig small intestine with 10 grams of refined salt for ten minutes, so that the mucus on the surface of the pig small intestine can be soaked. After soaking, pinch the pig small intestine with your hands to clean the mucus from the pig small intestine.

Add refined salt to the pig's small intestine, mix well and marinate for ten minutes

Pinch the pig's small intestine with your hands to clean off the mucus on the surface of the pig's small intestine

②. After cleaning the mucus on the surface of the pig's small intestine with salt, we soak the pig's small intestine in water for ten minutes. Then use the faucet to pour water into one end of the pig's small intestine, so that the inside of the pig's small intestine is filled with water and bulged. Let the water stay inside the pig's small intestine for a few minutes. Repeat this twice to remove the inside of the pig's small intestine. Clean up too.

Soak in water for ten minutes

Pour in tap water from one end of the pig's small intestine to fill the pig's small intestine with water

After two treatments, the pig's small intestine It has been cleaned. Just put the cleaned pig small intestines aside and drain the water for later use.

Step 2: Prepare pork filling

①. Place 500 grams of pork stuffing in a basin, cut green onions into minced pieces and place in the pork stuffing. Add 20 grams of refined salt, five-spice powder, white sugar, black pepper, soy sauce, cooking wine, ginger powder and 200 ml of water.

②. Use chopsticks to stir the seasoned pork filling in a clockwise direction for about five minutes. This will make the pork filling sticky and open all the meat fibers. Then add the stirred meat filling. Set aside to marinate for 20 minutes.

After the pork stuffing is prepared, it needs to be marinated to add flavor. Only in this way can the pork absorb more of the flavor of the seasoning and taste more delicious.

Step 3: Mix potato starch

①. Put 500 grams of potato starch in a basin, add 200 ml of water, stir the potato starch with chopsticks, and then use your hands to crush it into powder, otherwise the starch will form powdery lumps.

Add 200 ml of water to the potato starch and stir it up with chopsticks

After stirring the starch, knead it into a loose noodle shape with your hands so that the starch can absorb the water evenly. .

②. Boil another 300 ml of water, then slowly pour it into the wet starch and mix it evenly. Stir with chopsticks while pouring the boiling water until the starch in the basin is mixed into a batter.

Do not add boiling water all at once, stir while adding boiling water

Bleach the starch into a batter shape

When making starch paste, you can be flexible Master the amount of water used. Because the degree of water absorption of starch is different, the amount of water should still be controlled according to the actual situation.

The fourth step: finally synthesize the noodle sausage material

①. We set the stirred starch paste aside to cool for ten minutes. After cooling, we added the marinated pork filling to the flour paste.

②. Use chopsticks to stir the starch paste with the meat filling in one direction until the pork filling and starch paste are mixed together, and stop when you feel the filling is strong.

Step 5: Fill the flour sausage

①. We find a string and tie one end of the pig's small intestine tightly with the rope to form a sealed pocket, and then insert a funnel into the other end of the pig's small intestine.

Tie one end of the pig's small intestine with a string

Place a funnel at the other end of the pig's small intestine

②.

Use a spoon to hold a spoonful of stuffing, pour it into the funnel, use chopsticks to press down the stuffing in the funnel, follow this procedure, add all the stuffing to the pig's small intestine, but do not fill the pig's small intestine completely , leaving 20cm of jejunum at the top.

Use a spoon to put the filling into the funnel

Use chopsticks to press the funnel hole to allow the filling to enter the pig's small intestine

③. After all the fillings are filled, we leave a ten centimeter space between the two intestines, and then tie them tightly with a rope in the middle, so that the intestines form a section of about 20 centimeters long, which can prevent the intestines from becoming powdery. The sausage swelled and cracked during the cooking process.

Tie up the noodles with string at a distance of 20 centimeters

The filled noodle sausage

④. The filling work of the noodle sausage is completed. We put the filled noodle sausage in the basin, then rinse it with cold water. After cleaning, we are ready for the next step of making.

Step 6: Cook noodle sausage

①. After cleaning the onions and ginger, cut them into segments and slices, then add water to the pot, add the onions, ginger, and star anise, then pour in the cooking wine, turn on the fire, and boil the water in the pot first.

②. After boiling the water in the pot, we put the cleaned noodle intestines in the pot. After the water in the pot boils again, we use toothpicks to poke a few small holes on the surface of the noodle intestines to let the inside of the intestines When the air leaks out, use chopsticks to constantly turn the noodles in the pot to prevent the noodles from sticking to the bottom of the pot and causing the noodles to break.

③. After pricking all the noodles, we turn the fire to a low heat without covering the pot lid, and cook over low heat for about half an hour. During this period, every few minutes, use Use chopsticks to turn the noodle intestines in the pot. At the same time, control the heat and observe the changes in the noodle intestines in the pot frequently. Never boil the intestines.

④. After half an hour of slow cooking over low heat, the noodle sausage is mature. We take out the cooked noodle sausage and drain the water before proceeding to the next process.

The cooked noodles need to cool for a few minutes