My son loves to eat crispy sausage. Every time he sees it when he goes shopping, he asks him to buy it. He is worried about the ones bought outside, so he tries to make it himself. Unexpectedly, the operation was very simple. After marinating the meat, I gave it to my son to operate and he had a great time. The cooked intestines are springy and crispy, and children especially like to eat them. Ingredients Pork (fat and lean 2:8) 1000g white sugar or powdered sugar 25g honey 25g light soy sauce 2 spoons allspice or thirteen spice 3g corn starch 18g red yeast rice flour (for coloring, optional) 1.5g ginger juice 90g cooking wine 1 spoon 4 sheep intestines, 20g oyster sauce, 3g white pepper, 20g salt. Steps: 1. Add ginger to water and use a food processor to make ginger juice, or mash a little and soak in water for about half an hour. (Ginger powder can also be used)

2. Grind the pork into minced meat, not too fine. You can ask the butcher to help with the grinding. The ratio of fat to thin is generally 2:8. You can adjust it according to your own taste. The leaner one will look better. I used hind leg meat, but you can also use front sandwich or No. 1 meat. Add all seasonings at once.

3. Filter out the ginger residue and pour into the meat filling.

4. Stir clockwise with chopsticks.

5. If you have a bread machine, pour the meat filling into the bread machine and start the dough mixing function for 15-20 minutes. If you don’t have a bread machine, use your arm strength to stir in one direction and stir until The meat filling is sticky and chewy. Cover with plastic wrap and refrigerate for more than 1 hour. Stirring vigorously and refrigeration are the keys to elastic intestines.

6. Add a small amount of water to the sheep intestines, pour in a small amount of cooking wine and ginger and soak for half an hour to remove the fishy smell. (The remaining ginger juice in the meat filling can be added to soak the sheep intestines. The amount of cooking wine in the ingredient list does not include the amount of soaked sheep intestines). If you buy sheep intestines for 18 yuan from a certain store, you will get a free enema tool, which is very useful. You can apply some oil on the head of the enema device, and slowly put the soaked sheep intestines on the top of the enema device. I did it easily without applying oil. Put the casing on to the end and tie a knot at the end of the casing. Do not tie the knot in advance, otherwise air will enter.

7. Hold the sausage stuffer with one hand, turn the handle of the sausage stuffer with the other hand, and slowly squeeze the meat filling into the casing.

8. Retract the enema device while turning it. Fill one intestine and tie it with a knot. (If you are afraid that the casing will be broken, you can tie it in advance and try filling it with water from the other end). If the casing is torn halfway through, cut it off and continue filling.

9. Fill all the meat fillings

10. Tie the filled intestines tightly with cotton thread every 10 centimeters or so. There is no need to wrap the thread around it, just tie it with a buckle. Use a toothpick to prick a few holes in each section to release the air to prevent them from bursting when cooked.

11. Hang it in a ventilated place and let it dry overnight until the skin of the casing is dry and not sticky.

12. Put the dried casings into the pot, add enough cold water to cover the intestines, heat over medium-low heat until small bubbles begin to appear in the pot, immediately turn to low heat, and keep it boiling but not boiling. If the fire is too high, the intestines will burst. No need to cover the pot during the whole process.

13. There will be some foam during the cooking process, skim it off with a spoon. Cook until the intestines float.

14. Control the moisture and cut into sections. If you make a lot, store the cooked intestines in a plastic bag in the refrigerator. When eating, take it out to defrost, or fry or bake it.

15. Finished product

16. Finished product.

17. Put some oil in the pot and fry it, or brush it with some oil or honey water, and bake it in the oven at 180° for 10 minutes.

18. It’s also good to use your own intestines to make hot dog buns.