Do it at home, it is fresh and hygienic, without any additives, and the family can rest assured when eating it. The practice is also relatively simple. Let it dry after it is done, and then iron it in the pot. Let's share the detailed production steps below. If you like it, click on a collection! This is really a good recipe for crispy sausage.
Required materials
2 kg of pork, 20 g of salt, 20 g of sugar, 40 g of corn starch, 10 g of soy sauce, 8 g of black pepper, 8 g of ginger paste and 80 ml of cold water.
Production step
1. Chop the pork into pork stuffing. Don't chop the pork stuffing too much, just a little granular, so it tastes like meat and chewy. If you want more fragrant fat, you can have more.
2. Add 20g of salt, 20g of sugar, 40g of corn starch,10g of soy sauce, 8g of black pepper and 8g of ginger paste into the meat paste. Stir the meat with your hands or chopsticks until you can't see the dry flour. Then add 80 ml of cold water into it, adding it in three times, stirring the cold water until it is out of sight each time. Stir in one direction until it is strong, and the meat stuffing is in a state of white wiredrawing. It was stirred for about five or six minutes. Ginger paste removes fishy smell, and black pepper adds flavor. These two dislikes can be left out. You can add some soy sauce if you want a darker color.
3. Prepare casing. I use pig casing. I get an enema when I buy casing. See the instructions for how to use it. Tie a knot under the casing and pour it slowly. Hold the casing with one hand to prevent it from slipping too fast. Fill the casing until it is just full, not too tight to prevent it from being crushed, and not too loose, which makes it taste bad.
4. After all pouring, tie it tightly at the opening. Pinch the meat stuffing out of the section by hand, and then tie it with cotton thread. The length of the section is tied according to personal preference.
It's cold now, so you can dry it outdoors for one night. If it's hot, blow it with a fan for about three hours. After air drying, the surface becomes brittle. Stick four or five small holes in the surface with toothpicks to prevent them from bursting when cooking.
6. Cook in cold water instead of boiling water. Be sure to let the sausage heat up with water at the same time. Prevent the sausage from bursting when it is suddenly heated.
7. When the medium fire is about to boil, turn to the minimum fire, skim off the floating foam on the surface, and simmer with the minimum fire for about 50 minutes.
8. When the sausage floats and turns white, it means it is ripe. Just control the water and take it out.