Taiwanese Sausage Recipe
Whenever we take our kids to the supermarket or the mall, the grilled sausages always succeed in attracting children’s eyes. If we buy one for them, they always eat it with great pleasure. Over time, the number of times they are eaten adds up, and the amount cannot be ignored. The outside sale of grilled sausages will have some preservatives and other additives are inevitable. We will also worry about the freshness of the material.
So if we can find our recipes to make sausages for children to eat. We can help them eat it healthier. Today we would like to share a Taiwanese sausage recipe with you. As the name suggests, it originated in Taiwan, China. It tastes sweeter than other sausages. There are many ways to eat it. Except for baking, it can also be fried or steamed. It is a more casual type of cuisine in Chinese foods. If you like to use it to make the sausage burger, it is also more delicious than your think.
The traditional Taiwanese sausage is made from pork, but other meats such as beef, lamb, or chicken can also be made, but pork is the mainstream material. We have listed all of the ingredients to make the sausage on end for you. Hope you can make it for your family.
If you like to enjoy a detailed guide, you can follow our Taiwanese sausage video. You can enjoy the snack with some lemon tea, or eat another Taiwanese snack iron egg, it will be nice afternoon tea.
How To Make Taiwanese Sausage Recipe
Step 1: Soak Sheep Casing
Take out 2m of sheep casing. Soak the sheep casing in water. Add 1 teaspoon cooking wine. Soak for 20 minutes.
Season The Pork
Step 2: Chop Pork
Prepare 2kg of pork. For pork, you can choose this kind of pork hind leg. The ratio of fat and lean meat is preferably 2:8. Remove the pork skin. Cut the fat and lean meat separately. Cut into pieces. Mince the fat as much as possible, so that it will not be greasy. Put the chopped meat into a large plate for later use.The lean meat is chopped into this kind of granule. It will have a better taste.
Chop Pork
Step 3: Season The Pork
Pour 50g of Taiwan sausage seasoning. Add 2g of red yeast rice powder. Stir the meat clockwise evenly. Keep stirring until it has such a state of wire drawing.
Season The Pork
Step 4: Prepare Enema
Put the casing on the sausage stuffer. Tie one end of the casing. Put the meat into the sausage stuffer. Slowly twist the sausage stuffer to drive the meat into the casing. Be careful not to make it too fast, the casing may burst.
Enema must be even and gentle, do not rush, and do not fill too full, or the sheep intestine coat is too thin easily broken. After a sheep intestine is filled, tied, and then filled with the next one.
Prepare Enema
Step 5: Divide Into Small Sausages With Cotton Thread
Evenly tie the filled casing with cotton thread. Divide it into small sausages of equal length. Cut off the excess cotton thread.
Divide Into Small Sausages With Cotton Thread
Step 6: Pierce The Skin Of Sausages And Dry It
Use a toothpick to poke a few small holes on each small sausage to facilitate exhaust. Note that each sausage must be pierced. Vent the air out, otherwise it will burst once cooked. Put the sausage on a large plate. Put it in a ventilated place to dry for 7 hours to dry moisture.
Pierce The Skin Of Sausages And Dry It
Step 7: Cook The Sausages
The dried sausage has become red.Put 3 liters of water in the pot.Put the dried sausage into the pot with cold water. Cook it slowly over low heat. Be careful not to let the water boil. Otherwise, the sausage is easy to burst open. Cook until all floats up. It is cooked.
Cook The Sausages
Step 8: Cut The Sausage
Take out the cooked sausage. Cut it open at the cotton thread. Divide it into small sausages. The Taiwanese sausage is ready.
Cut The Sausage
Step 9: Fry The Sausage
Put the Taiwanese sausages in the refrigerator to refrigerate. When you want to eat them, take out a few. Add some peanut oil to the pan. Fry the sausage on both sides.
Fry The Sausage
We can enjoy the Taiwanese sausage recipe now. Hope you can like it!
We can enjoy the Taiwanese sausage
Cooking Tips
- This sweet and crispy sausage must be dried for enough time before cooking in the pot, otherwise, the casing will burst.
- As for the proportion of salt, you can increase the discretion. Small babies try to taste lighter.
Taiwanese Sausage Recipe
Equipment(affiliate link)
Ingredients(affiliate link)
- 2 m sheep casing
- 1 teaspoon cooking wine
- 2 kg pork
- 50 g Taiwan sausage seasoning
- 2 g red yeast rice powder
- 1 tbsp peanut oil fry
Instructions
- Take out 2m of sheep casing. Soak the sheep casing in water. Add 1 teaspoon cooking wine. Soak for 20 minutes.
- Prepare 2kg of pork. For pork, you can choose this kind of pork hind leg. The ratio of fat and lean meat is preferably 2:8. Remove the pork skin. Cut the fat and lean meat separately. Cut into pieces. Mince the fat as much as possible, so that it will not be greasy. Put the chopped meat into a large plate for later use.The lean meat is chopped into this kind of granule. It will have a better taste.
- Pour 50g of Taiwan sausage seasoning. Add 2g of red yeast rice powder. Stir the meat clockwise evenly. Keep stirring until it has such a state of wire drawing.
- Put the casing on the sausage stuffer. Tie one end of the casing. Put the meat into the sausage stuffer. Slowly twist the sausage stuffer to drive the meat into the casing. Be careful not to make it too fast, the casing may burst.Enema must be even and gentle, do not rush, and do not fill too full, or the sheep intestine coat is too thin easily broken. After a sheep intestine is filled, tied, and then filled with the next one.
- Evenly tie the filled casing with cotton thread. Divide it into small sausages of equal length. Cut off the excess cotton thread.
- Use a toothpick to poke a few small holes on each small sausage to facilitate exhaust. Note that each sausage must be pierced. Vent the air out, otherwise it will burst once cooked. Put the sausage on a large plate. Put it in a ventilated place to dry for 7 hours to dry moisture.
- The dried sausage has become red.Put 3 liters of water in the pot.Put the dried sausage into the pot with cold water. Cook it slowly over low heat. Be careful not to let the water boil. Otherwise, the sausage is easy to burst open. Cook until all floats up. It is cooked.
- Take out the cooked sausage. Cut it open at the cotton thread. Divide it into small sausages. The Taiwanese sausage is ready.
- Put the Taiwanese sausages in the refrigerator to refrigerate. When you want to eat them, take out a few. Add some peanut oil to the pan. Fry the sausage on both sides.We can enjoy the Taiwanese sausage recipe now. Hope you can like it!
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