To make this kind of beef and black pepper crispy sausage, the main seasoning is black pepper. Without it, the sausage tastes much worse. You can choose ready-made black pepper, or you can grind your own black pepper with larger particles. Beef is rich in protein, which is a high-quality animal with low fat content. Suitable for young people with long bodies, they grow stronger without eating meat. If beef is not easy to buy, you can change it to pork. Fresh meat pieces are beaten into fine meat stuffing with a cooking machine, and ordinary minced onion and ginger, salt, egg white and starch are mixed into paste, which is poured into sheep intestines, cooked with low fire, frozen in small packets, taken out and heated, eaten, rolled into pancakes and sandwiched into bread, all of which are important components of Aauto Quicker's nutritious breakfast.

It is not only a happy thing to spend the time chatting and brushing your mobile phone on cooking for your family, but also a very fulfilling thing. It costs a lot of money to buy food outside, but it is not safe to eat. It's better to do it yourself. It's economical and fun. Now everything you want to buy can be solved online, including salted sheep intestines and enemators, and online search can be easily solved. If it is a weekend, you can also take your children to do it together. This is a good parent-child interaction, which can make him feel more delicious when eating. Why not use pig intestines? Because the pig intestines are too thick, they are not as cute as the sheep intestines!

Beef and black pepper crispy sausage

Ingredients: 600g of beef, 8g of black pepper, 4 cloves of garlic, half of onion, egg white 1 piece, salt 1 0g, ginger1piece, 40g of corn starch, appropriate amount of cold water, and salted sheep intestines.

Production process:

1. The raw materials are ready: lean beef, black pepper, garlic, onion, salt, ginger, corn starch, and an egg has only egg white. The dosage depends on the state of the meat stuffing in cold water. Salted mutton sausage is bought from the internet. Soak 4 pieces first to make the casing moist and elastic;

2. Cut off the fascia of beef, leaving only lean meat and a little fat. Don't throw away the cut fascia. Put it in the refrigerator and stew it with other meat. It's very delicious. Cut beef into pieces of about 3 cm;

3. Cut the onion into sections and cut the ginger into small pieces;

4. Put the onion, ginger and garlic cloves into a meat grinder, and start the machine to grind the onion and ginger into fine powder;

5. Without pouring out the onion and ginger, put half of the beef pieces into the meat grinder, and after starting, beat the meat pieces into minced meat;

6. Pour all the beaten beef stuffing into a large basin, put black pepper, salt, egg white and corn starch into the basin, stir well first, and pour in a proper amount of cold water according to the state; If you want to make the finished sausage pink, you can add some red yeast powder, but not too much, otherwise the taste will be bitter; I didn't put mine at all, pure flesh color;

7. Rinse the enema device, prepare the catgut and the catgut binding line, and then prepare a large basin to hold the catgut;

8. Put a sheep intestine into the front end of the enema tube and put the meat stuffing into the cavity of the enema tube. Because a person operates, his hands are stained with gravy and he can't take pictures; Enemas and casings can be bought online, and they are available at a glance;

9. Cut the filled intestine into pieces with small thread and rinse it with cold water to keep the appearance clean; Hanging in a ventilated place until the epidermis is dry; It is easier to use clothes hangers, which can be hung outside the house and dry quickly;

10. Boil a pot of water. After the water boils, turn the heat down and keep it slightly boiling. Put the beef sausage with dry skin in the pot and turn to medium heat, always keep it slightly open. Never let the soup purr, because it is easy to cook beef sausage;

1 1. White foam will appear after cooking for a while, so there is no need to skim it off. Observing the foam can also judge whether the beef sausage is cooked;

12. Continue to cook on low heat, keep it slightly boiling, and push it with a spoon from time to time; The cooking time is about 15 minutes, the white foam is less and less, and the soup is more and more clear; The floating foam is gone, and the sausage is bulging, hard to the touch, or even broken, and can be fished out;

13. Take out the sausage, put it on a clothes rack, cool it, cut it into pieces, and freeze it in the refrigerator.

14. When eating, take it out and put it directly into a frying pan and heat it until the surface changes color.

15. The fried crispy sausage is put into a homemade bun, served with tender lettuce and squeezed with a little salad dressing, and a nutritious breakfast is ready!