Orleans Crispy Sausage

Overview

I love eating crispy sausages. When I went shopping, I always liked to buy one to satisfy my craving. It is very crispy and delicious in your mouth. Nowadays, you can make it yourself, and the taste and texture are good. This Orleans Crispy Sausage tastes sweet and crispy, and is more suitable for children's tastes.

Tags

• side dishes
• home cooking
• meat dishes
• children
• late night snack
• autumn recipes
• lunch
• clear water
• high-strength liquor
• mung bean starch
• orleans grilled wings marinade
• pork stuffing
• sheep casings
• sugar
• ginger juice
• pepper
• salt

Ingredients

Steps

1. 1 Sheep casings and cotton thread purchased online

   

2. 2 After washing the casings, soak them in clean water, pour in white wine and soak them for about 20 minutes to remove the odor

   

3. 3 Wash and cut the ginger into pieces, then grind it in a food processor

   

4. 4 Squeeze out the ginger juice

   

5. 5 Wash the pork and mince it

   

6. 6 Pour 20g of strong white wine into the meat filling and stir clockwise evenly

   

7. 7 Mix starch and water into a starch paste, add it to the meat filling and stir evenly in a clockwise direction

   

8. 8 Add chicken wing seasoning, pepper, and salt and stir clockwise

   

9. 9 Finally add sugar and ginger juice and stir clockwise

   

10. 10 Marinate the prepared meat filling for more than 2 hours

    

11. 11 Tie a knot at the end of the washed casing and put the other end into the funnel of the sausage filling machine (if there is no sausage filling machine, you can use the mouth of a beverage bottle to fill it)

    

12. 12 Put the marinated meat filling into the sausage stuffing machine

    

13. 13 Pour the meat filling into the casing until it is 8-9 minutes full. If it is too full, it will burst easily

    

14. 14 Prick each section of about 10cm with cotton thread, and use a fine needle to prick the hole to drain out the air. It will not explode easily when cooked

    

15. 15 Hang the filled sausages in a place out of direct sunlight. Keep them out of the sun for a day or night until the skin feels dry to the touch

    

16. 16 Remove and cut into small pieces

    

17. 17 Put a lot of water in the pot. When the water is hot, add the sausage. Cook slowly over medium-low heat. Skim off the foam. Keep the water temperature between 70 and 80 degrees. Cook for about 25 to 30 minutes. Do not cover the whole process

    

18. 18 After cooking, take it out and let it cool. After it is cool, put it in a fresh-keeping bag and freeze it. Take it out when you need it. You can stir-fry, fry, steam, and bake

    

19. 19 Put a little oil in the pot and fry over medium-low heat until golden brown

    

20. 20 It’s very crispy when fried and easier to eat!