• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Miss Chinese Food

  • Recipes
    • Chinese Eight Cuisines
    • Others Cuisines
    • Homely Recipes
    • Local Snacks
  • Baking
    • Baking Tools
    • Baking Material
    • Cakebread
    • Knowledge For Bake
    • Sweet Snacks
  • Kitchen
    • Buy and Save Ingredients
    • Cooking Skill
    • Food Project
    • Life Tips
    • Originality Of Ingredients
    • Platter Show
  • Blog
  • Tutorials
  • About
    • About Us
    • Contact Us
    • Disclaimer
    • Disclosure
      • Privacy Policy
You are here: Home / Blog / Taiwan Crispy Small Sausage

Taiwan Crispy Small Sausage

March 30, 2020 by Jenny Leave a Comment

Jump to Recipe Print Recipe
Taiwan Crispy Small Sausage

Taiwan Crispy Small Sausage

Taiwan Crispy Small Sausage

Taiwan crispy small intestine, Q’s sweet taste outside the coke is deeply loved by children. It is also an indispensable food for the Chinese New Year table. Home-made small sausages are delicious and healthy without adding preservatives and improvers!

The practice of Taiwan crispy small sausage

Step 1

Prepare the ingredients for the crispy small sausages. The meat filling is selected from the front leg of pork. The fat ratio is 1: 9 or 2: 8.

I choose a fine sheep casing of 1.8-2 cm in size. Rice wine and rice wine can be used for cooking wine. And so on.

Prepare the ingredients for the crispy small sausages

Prepare the ingredients for the crispy small sausages

Step 2

Pour pork stuffing, white sugar, salt, cooking wine, allspice into the bowl

Pour pork stuffing, white sugar, salt, cooking wine, allspice into the bowl

Pour pork stuffing, white sugar, salt, cooking wine, allspice into the bowl

Step 3

Use chopsticks to mix the meat and seasonings

Use chopsticks to mix the meat and seasonings

Use chopsticks to mix the meat and seasonings

Step 4

Add the right amount of water and stir well

Add the right amount of water and stir well

Add the right amount of water and stir well

Step 5

Add water starch in portions (60 g starch + 70 g water)

Add water starch in portions (60 g starch + 70 g water)

Add water starch in portions (60 g starch + 70 g water)

Step 6

Whisk the meat in one direction with chopsticks and wait a little longer. Refrigerate for 1 hour

Whisk the meat in one direction with chopsticks and wait a little longer. Refrigerate for 1 hour

Whisk the meat in one direction with chopsticks and wait a little longer. Refrigerate for 1 hour

Step 7

Rinse the sheep casing and soak it in water for about 30 minutes (don’t soak for too long or the casing will break)

Rinse the sheep casing and soak it in water for about 30 minutes (don't soak for too long or the casing will break)

Rinse the sheep casing and soak it in water for about 30 minutes (don’t soak for too long or the casing will break)

Step 8

Pour the meat into the enema. Take out the sheep casing, put it on the root of the funnel of the manual enema machine, and tie and seal the tail of the casing

Pour the meat into the enema.

Pour the meat into the enema.

Step 9

Fill the meat evenly into the casing

Fill the meat evenly into the casing

Fill the meat evenly into the casing

Step 10

Check the filled intestines. If there is air, pierce it with a fine sewing needle, let go of the air, and stir the meat.

Check the filled intestines. If there is air, pierce it with a fine sewing needle, let go of the air, and stir the meat.

Check the filled intestines. If there is air, pierce it with a fine sewing needle, let go of the air, and stir the meat.

Step 11

Every 10 cm, tie a knot with a cotton thread to tie the sausage to the required length

Every 10 cm, tie a knot with a cotton thread to tie the sausage to the required length

Every 10 cm, tie a knot with a cotton thread to tie the sausage to the required length

Step 12

Hang it up to dry the cuticle.

Hang it up to dry the cuticle.

Hang it up to dry the cuticle.

Step 13

Boil water in the pot to 80 degrees, throw the sausages in, cook for about 20 minutes on low heat, and cook until the sausages rise.

Boil water in the pot to 80 degrees, throw the sausages in, cook for about 20 minutes on low heat,

Boil water in the pot to 80 degrees, throw the sausages in, cook for about 20 minutes on low heat,

Step 14

Remove the sausages, cool the cuticles, and put them in a fresh-keeping bag for refrigeration. When serving, pour a small amount of oil into the pan and fry the sausage until the skin is golden and crispy. Finally, you get home cooking Taiwan crispy small sausage.

Remove the sausages, cool the cuticles, and put them in a fresh-keeping bag for refrigeration

Remove the sausages, cool the cuticles, and put them in a fresh-keeping bag for refrigeration

Taiwan Crispy Small Sausage
Print Recipe

Taiwan Crispy Small Sausage

Prep Time1 d
Cook Time30 mins
Course: Homely
Cuisine: Chinese
Keyword: Lightening Starch
Servings: 4 people

Equipment(affiliate link)

  • Sausage filler
  • bowl

Ingredients(affiliate link)

  • 1000 g pork stuffing
  • 60 g Cotton Candy
  • 80 g Cooking wine
  • 60 g starch
  • 70 g water

Accessories

  • 5 meters Sheep casing
  • Right amount Shimizu
  • 2 g Allspice
  • 22 g salt

Filed Under: Blog, Homely Recipes, Recipes Tagged With: Taiwan Crispy Small Sausage

You May Also Like

Wrap it in ready to eat seaweed

The Rice Balls with Purple Rice and Pork Floss

The Steamed Chicken with Taro

Quail Egg Braised Pork

Quail Egg Braised Pork

Previous Post: « The Chinese Chestnut Moon Cake
Next Post: The Watermelon Sago Pudding with Orange Juice »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome To Miss Chinese Food!

Hi, would you like to learn more great things about Chinese food? Just keep following us and just find your favorite Chinese receipes in our website.

MOST POPULAR

Broccoli Double Fungus Scrambled Egg

Add garlic to stir fry first

Double Skin Milk: Tastiest Chinese Steam Milk Pudding 双皮奶

Double Skin Milk

Fish Flavored Pork

Lotus Seed Soy Milk

Lotus Seed Soy Milk.

Boiled Cabbage

Boiled cabbage.

Footer

MissChineseGood.com is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, we  earn from qualifying purchases. All images & content are copyright protected. Please do not use only images

Copyright © 2025 · Foodie Pro on Miss Chinese Food

Don't Miss Chinese Food Update

Be the first to get exclusive recipes straight to your email.

Invalid email address
We promise not to spam you. You can unsubscribe at any time.
Thanks for subscribing! Please check your email for further instructions.