Materials used main ingredients: 1000 grams of pork shank, three lamb sausage casings, corn starch 40 grams.

Seasoning: 80 grams of Taiwanese barbecue sausage seasoning, 40 grams of beer/wine, 40 grams of ginger juice, 3 grams of red currant powder, honey (honey water) in moderation.

Homemade Taiwanese barbecue sausage (with grilled practice) practice?

1, clean the meat and wipe off the surface with kitchen paper. It can be stirred with a machine. ? This is hand chopped meat puree. If you want to fat meat particles larger, you can fat meat separate cut small grain, put into the meat puree.

2. Add all the seasonings to the puree separately.

Lazy method - bread machine and pasta gear mixing puree. You can also mix the meat by hand, similar to making meatballs (using chopsticks to mix in the same direction), and eventually you can see that the entire meat mixture is muscularly appeared oh. The ginger juice is chopped shredded ginger added to cool white water soaked for about half an hour, pour out the water.

Sheep intestines in advance of running water to rinse the surface of the salt particles, soaked in water for about half an hour. That is, before you start chopping meat before soaking the sausage jacket. Fill the sausage casing with an eighth of the meat mixture, install it, and turn the rear knob until the head end exposes the puree. Knot the bottom of the casing and thread it all the way through to the tip of the enema head. Control the speed of the process of canning, do not fill too much, from time to time to manually push the casing out of the head of the enema. The enema can be segmented with a thin rope.

3, hanging cool ventilated place for a night, you can hand feel the casing is sticky, not sticky on that can be. When you cut the segments, the sausage casing and the puree are close together, not because of cutting the meat to bulge out on their own. Preheat oven at 180℃ for 10 minutes. Put in the sausage.

4. Brush with honey water after 15 minutes. Turn all the sausages upside down and brush with honey water in the grill for 15 minutes.

5, process if the color is not satisfied, you can repeat the brush once honey water. The Taiwanese barbecue sausage will be ready.