Taiwanese Sausage Recipe

Taiwanese sausages originate from Taiwan and are widely loved. Taiwanese sausages are sweeter and have a special spice flavor. The production is mainly based on enema.

Prep Time8 hrs

Cook Time30 mins

Total Time8 hrs 30 mins

Course: Homely

Cuisine: Chinese

Keyword: taiwanese sausage recipe

Servings: people

Calories: 1044kcal

Equipment

sausage maker

Ingredients

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!

Nutrition