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
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.
Pour pork stuffing, white sugar, salt, cooking wine, allspice into the bowl
Use chopsticks to mix the meat and seasonings
Add the right amount of water and stir well
Add water starch in portions (60 g starch + 70 g water)
Whisk the meat in one direction with chopsticks and wait a little longer. Refrigerate for 1 hour
Rinse the sheep casing and soak it in water for about 30 minutes (don’t soak for too long or the casing will break)
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
Fill the meat evenly into the casing
Check the filled intestines. If there is air, pierce it with a fine sewing needle, let go of the air, and stir the meat.
Every 10 cm, tie a knot with a cotton thread to tie the sausage to the required length
Hang it up to dry the cuticle.
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.
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.