1. Preparation materials:

The ratio of fat to lean meat in 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.

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

3. It is most suitable to use 8mm aperture meat grinder blades.

4. Put the meat stuffing into a steel pot, and add about 70g of Taiwan Province sausage seasoning, water, starch, cooking wine, chopped parsley, 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.

5. 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.

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

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

8. Put on a biscuit machine and squeeze the meat out a little, which is more convenient for casing. You can also apply a little grease on the funnel.

9. 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 casing is filled, it is evenly arranged, and the appropriate length (about 12cm) is stuck and rotated, which is equivalent to tying a knot without a rope.

12. Hang the sausage 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 over medium and small fire, 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, cool and freeze.

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

16. Cooked sausages can be bagged as shown in the figure, frozen and preserved, taken as you eat, and fried directly without thawing.