Pork stuffing1000g

ingredients

5 grams of salt

5 g ginger juice

50 grams of sugar

20 grams of high-alcohol liquor

3 grams of pepper

Mung bean starch100g

Clear water100g

Sheep casing 5 meters

Orleans roasted wing marinade 55g

Tips for using materials

Add Jiale chicken powder when curing meat.

Lock the meat slices with more water to make them tender and juicy.

The method of Orleans crispy sausage

1.

Online shopping for sheep intestines and cotton thread

2.

After washing the casing, soak it in clear water, and pour in white wine to soak for about 20 minutes to remove the odor.

3.

Wash the old ginger, cut into pieces, and put it into a cooking machine to break it.

4.

Squeeze ginger juice

5.

Wash pork and mince it.

6.

Pour 20g of high-alcohol liquor into the meat stuffing and stir it evenly clockwise.

7.

Mix starch and water into starch paste, add it into the meat stuffing and stir it clockwise.

8.

Add the chicken wing seasoning, pepper and salt and stir well clockwise.

9.

Finally, add sugar and ginger juice and mix them clockwise.

10.

Marinate the prepared meat stuffing for more than 2 hours.

1 1.

Tie a knot at the end of the cleaned casing, and put the other end into the funnel of the enema machine (if there is no enema machine, you can use the bottle mouth of the beverage to make it).

12.

Put the marinated meat stuffing into the enema machine (pay attention to take out the blade)

13.

Fill the casing with minced meat until it is 8-9 minutes full. If it is too full, it will burst easily.

14.

Each section is about 10CM. Tie it with cotton thread, and punch it with a fine needle to exhaust air. It is not explosive when cooking.

15.

Hang the filled sausage in a place without direct sunlight for a day or a night, and feel the skin dry by hand.

16.

Take it off and cut it into small pieces.

17.

Put a lot of clean water in the pot, add sausage after the water is warm, cook slowly over low heat, skim the floating foam, keep the water temperature between 70 and 80 degrees, and cook for about 25 to 30 minutes. The whole process can't be covered.

18.

After cooking, take it out and let it cool. After cooling thoroughly, put it in a fresh-keeping bag and freeze it. When using it, take it out, stir-fry, fry, cook and bake it.