Plum pork 1500g

Changzhiwei Taiwan Province Sausage Seasoning 120g

Salt seasoning spoon 1 spoon (can be increased)

Cooking wine 30g

Clear water 90g

Starch 30g

Monascus powder 4g

22-24mm 6 sheep casings.

How to roast sausage for children in Taiwan Province?

Choose meat as fat and thin as possible. I chose plum blossom meat and the tenderloin of flowers

The ratio of fat to thin is about 1:9, or you can choose 2:8.

Is this a seasoning bought by a treasure? A pack can make five Jin of meat.

I beat the stuffing with my own meat grinder, leaving a little bit of meat.

Add all seasonings at one time, stir hard, and water starch can be increased or decreased.

Rinse and soak the sheep casing for 30 minutes before making meat stuffing, then put the casing on the enema, blow the casing, push a little less meat in, walk aside in the casing, so that it will be smoother to close, and then stack the casings on the enema, pour a little and put it down a little!

Remember to vent the sausage with a needle when filling! Then tie the rope to the desired length? Don't be too full! Then hang it to dry. It takes me about 3.5 hours, so long as the skin is not sticky. Don't let it cool for too long, it will also be hard.

Put cold water in the pot and cook with low heat until the sausage can float. Take it out and cut it and cool it.

1500g filled with 42 small intestines, boiled and cooled, frozen, fried while eating, or baked in the oven for a few minutes, which tastes great!

I left a few pieces for breakfast to fry. The taste is similar to that of the outside, but it is a little weak. You can increase or decrease the starch in salt water by yourself.

I hope everyone will succeed once.