Taiwanese Style Grilled Sausage
Overview
It’s safe to make your own grilled sausages. The reason why you have to fill them yourself is because when you see the enema place filling the sausages for customers, the meat cannot be washed clean at all, and the blood is still on it, so I gritted my teeth and cooked it myself. At least I can rest assured that it will taste more delicious and palatable
Tags
Ingredients
Steps
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Prepare 5 pounds of pork hind leg meat and wash away the blood
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Cut the meat into thumb-sized pieces with a knife
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Pour in sausage ingredients and white wine, stir evenly
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Soak the casings in water for half an hour
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Start enema, the picture shows the filled sausage
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Tie them into sections with cotton thread, wipe off the grease on the surface, puncture the casing with a needle, and poke a few more small holes in each section
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Dry in a shaded and ventilated place, I put it on the balcony, and the skin will dry out in two or three days
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After drying the intestines, place a layer of tin foil on a baking sheet, 180 degrees, 30 minutes
