Homemade Taiwanese sausage practice step 11. prepare materials:

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

Sheep intestinal casings appropriate amount of water to wash off the salt, soak for 30 minutes, you can separately each intestinal casings in tap water under the irrigation rinse to check whether there is no hole, and then standby for the soak, if you are afraid of fishy taste can be in the water If you are afraid of the fishy flavor, you can add some cooking wine in the water.

Homemade Taiwanese sausage practice step 22. Meat first cut into small pieces, in the meat grinder grinder

Homemade Taiwanese sausage practice step 33. 8mm aperture meat grinder blade is the most suitable

Homemade Taiwanese sausage practice step 44, black pepper, garlic powder, chili powder and a little salt, salt should be added at your discretion Oh ~ sausage seasoning itself already has salt, I was feeling a little light before adding.

Homemade Taiwanese sausage recipe step 55. I used the K paddle of the chef's machine to mix it, fast and easy, if you don't have a machine, mix it by hand until it is 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's enough time to marinate and flavor them.

Homemade Taiwanese Sausage Step 66: Attach a modified sausage funnel to the front of the cookie maker

Homemade Taiwanese Sausage Step 77: Unscrew the cookie maker end and fill with the meat mixture

Homemade Taiwanese Sausage Step 88: Attach the cookie maker and squeeze out the meat mixture a little bit so that it's easier to coat the casings and you can also coat the funnel with a little bit of grease

Homemade Taiwanese sausage practice steps 99. the sausage jacket set on the funnel, the end of the knot

Homemade Taiwanese sausage practice steps 1010. and then press the handle, because it is the principle of leverage and there are teeth marks to control the flow, so out of the material is both uniform and very little effort.

Infused with the filling is not too full, there are bubbles in the place with a needle to poke holes in the exhaust

Homemade Taiwanese sausage practice steps 1111.In the filling of a sausage casing to organize the uniformity of the appropriate length (about 12cm) on the card to rotate, so that the equivalent of a knot, you can not use the string of the line.

Homemade Taiwanese sausage recipe step 1212.Hang the finished sausages to air dry for a day, my string is used to hang them up

Homemade Taiwanese sausage recipe step 1313.Cook the dried sausages.

In this step, you need to boil the water first, let it cool down to about 85℃ before adding the sausages to cook, the whole time on medium-low heat, keep it at 85℃ and cook for 25 to 30 minutes, so that you can make sure that no sausages will be cooked to burst open.

Homemade Taiwanese sausage practice step 1414. Cooked sausage fishing out drained, cooled that can be frozen and preserved

Homemade Taiwanese sausage practice step 1515. Eat with a small fire frying until the skin becomes brownish red

Homemade Taiwanese sausage practice step 1616. You can be cooked sausage as shown in the picture bagged, frozen and preserved, eaten as you go, take. No need to thaw, just fry hot.