Taiwanese Crispy Sausage

Beat the front leg meat into a minced meat shape. Don't make it too muddy. It's better to have some meat particles. Meat minced by yourself is the best, but I find it too tiring. Add rock sugar powder, salt, light soy sauce and honey and beat in one direction until evenly mixed

Add onion powder, ginger powder, chive powder, and white pepper powder and stir evenly in one direction

Add cornstarch and red yeast rice powder and mix well in one direction

Add cooking wine and water in one direction and stir evenly, then refrigerate for later use

Prepare the casings, wash them 3-4 times according to the instructions, and soak them in water for 30 minutes

Cleaning enema tool, (comes with purchase of casings)

Slowly put the soaked casings on the enema artifact, put one full casing on, and tie the tail. Check to see if there are any big holes. If there are any, cut them off. I didn’t find any when I bought them

Put the meat filling into the enema artifact and assemble it

Start filling, don’t go too fast, don’t fill it too full, slowly, otherwise the casing will burst

Fill one well and tie a knot at the end

Use cotton thread to tie it section by section according to the length you want

After everything is done, hang it up and put it in a ventilated place to dry overnight

The next day, put the dried intestines into a pot and pour cold water until the intestines are covered

Bring to a boil over high heat, then turn to low heat and simmer slowly

Cook for about 20-25 minutes until cooked and the intestines will be very full

Cook, drain, and let cool

After cooling, separate it at the tied position, store it in the refrigerator, and fry it or bake it in the oven before eating

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