Grilled Sausage
Overview
My children like to eat grilled sausages, but I don’t trust the ones bought from outside. I just made some sausages for my children yesterday. The skin tastes crispy and chewy. My children like to eat them very much (the casings can be washed with water in advance and then filled with clean water. After washing, soak them in water and cooking wine for 25-30 minutes). Be sure not to soak them for too long.
Tags
Ingredients
Steps
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I bought three pounds of front leg meat with a fat-to-lean ratio of 2:8. I washed and drained the meat and cut it into slices.
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Put it in a meat grinder and grind it into a puree. I beat the three kilograms of meat in three times.
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Then pour in the corn starch, light soy sauce, oyster sauce, red yeast rice powder, and green onion and ginger water (I forgot to take a picture of this step. I used 200ml of hot water that my hands can put in, put an appropriate amount of green onion and ginger slices in it, knead it vigorously with my hands for a while, and then soak it for half an hour). Beat vigorously. Pour in the green onion and ginger water three times. Each time, let it completely absorb the water before pouring in. This step is very important because it takes about 10 minutes to stir. Anyway, I feel like my hands are going to be useless after beating. 😂
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Then pour in the pre-cooked corn kernels and continue to stir evenly and set aside.
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Put the meat into the sausage stuffer, then put the soaked sausage casing on and stuff the meat into it.
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After filling, squeeze it slowly and then use a needle to prick the air inside the rows unevenly. Then tie the intestines into knots of about 12 cm with cotton thread, so that the crispy sausages are ready.
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After the crispy sausage is ready, place it in a ventilated place to let the skin dry (I am in Chongqing, the weather has been a bit cold recently, and I turned on the air conditioner, so I hung it in front of the air conditioner for two hours to dry).
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Then put enough water in the pot to cover the intestines and cook on low heat for 40 minutes (remember it must be low heat, otherwise the casings will burst if the fire is high). Skim off any foam during the cooking process.
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The cooked intestines are basically cooked when they float to the top. You can actually eat them when you turn off the heat and take them out.
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I'm lazy, so I just use the grill pan of the light food machine and brush it with some oil, put in the crispy sausage and fry it slowly, turning it while frying, until it is fried like this.
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Pour on the barbecue sauce and enjoy!
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When you take a bite, the skin is like the crispy ones you buy outside. The meat is very delicate but chewy, and it tastes very delicious.
