Main Ingredients

Pork

1000g

Taiwanese Sausage Seasoning

70g

Water

60ml

Corn Starch

1 tablespoon

Side Ingredients

Lamb's Intestinal Clothing

Moderate

Black Pepper Crushed

1 teaspoon

Garlic Powder

1 teaspoon

Crushed Parsley

1 teaspoon

Capsicum Powder

1 teaspoon

Salt

Moderate

Maintaining Wine

Moderate

Steps

1. Prepare the ingredients:

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Pork fat and lean ratio is 2:8 or 3:7 for the most appropriate;

Sheep intestines appropriate amount of water to wash away the salt, soak for 30 minutes, you can separately each intestines in the tap water under the water rinse to check whether there is no hole, and then soak the water standby, if you are afraid of fishy taste can be added to the water with some wine.

2. Cut the meat into small pieces first, and use a meat grinder to grind the stuffing

3. Use the 8mm aperture meat grinder blade is the most suitable

4. Put the meat stuffing into a steel pot, add about 70g of Taiwan sausage seasoning, water, cornstarch, cooking wine, chopped parsley, cracked black pepper, garlic powder, paprika, and a pinch of salt. feel a little light before adding.

5. I used the K paddle of the chef's machine to mix it, which is fast and easy, but if you don't have a machine, you can mix it by hand until it's sticky.

Because the sausage seasoning already has red currant powder in it, you don't have to add extra, and the mixture is red.

There's no need to spend time standing the stuffing alone, because I let the finished sausages hang out for a day, and that process is enough to marinate them for flavor.

6. Put the modified sausage funnel in front of the cookie maker

7. Unscrew the end of the cookie maker and fill it with the meat mixture

8. Put the cookie maker, squeeze out the meat mixture a little bit so that it's easier to put the sausage casings on, and you can also put a little bit of grease on the funnel

9. Put the casings onto the funnel, and tie a knot in the tail

10. Then press the handle. Because it is the principle of leverage and there are teeth marks to control the flow, so the discharge is both uniform and very little effort.

Infusion of the filling should not be too full, there are bubbles in the place with a needle to poke holes to exhaust

11. In the filling of a sausage after sorting out the uniformity, in the appropriate length (about 12cm) on the card to rotate, so that the equivalent of a knot, you can not use the string.

12. Hang the finished sausages to air dry for a day, my string is used to hang them up

13. Cook the dried sausages.

This step involves boiling the water and letting it cool down to about 85 degrees Celsius before adding the sausages to cook, cooking them over medium-low heat the entire time, keeping them at 85 degrees Celsius for 25 to 30 minutes, so that they don't burst open from cooking.

14. Cooked sausage fishing out drained, cooled that can be frozen and preserved

15. Eat with a small fire frying until the skin becomes brownish red

16. You can cook the sausage as shown in the picture bag, frozen and preserved, eaten on the go, no need to thaw, direct frying can be hot.