【Wuhan】【Homemade Black Pepper Crispy Sausage】

Overview

During this period, there was a trend of enema. I also bought sheep casings and sausage stuffers on Taobao. I bought pork hind legs in the supermarket and smashed the meat with a food processor the night before. It was much easier to prepare the ingredients the next day. People with children don’t have their own time, so they have to squeeze in the time to make it. I made four kilograms of meat for a few hours. I suggested making two kilograms of meat for the first time. I didn’t feel too tired when I stuffed it. Like me, I was doing it while coaxing the baby, and I went crazy!

Tags

• snacks
• home cooking
• corn starch
• enema
• light soy sauce
• oyster sauce
• pork stuffing
• red yeast rice powder
• rice wine
• sheep casings
• thirteen incense
• warm water
• white sugar
• black pepper
• ginger
• salt

Ingredients

Steps

1. 1 Prepare all kinds of raw materials. The meat filling is made by myself in a food processor the night before. I use the fat-to-lean ratio of 1:9.

   

2. 2 Peel and shred the ginger, soak it in 300 grams of warm water, and pinch it with your hands to fully dissolve the ginger juice.

   

3. 3 Put the seasonings except salt, water and starch into the container of meat filling.

   

4. 4 Wear gloves and mix well. At first, I wanted to use chopsticks to stir, but there was too much meat filling, so I had to use my hands. Add the soaked ginger water in batches and stir clockwise.

   

5. 5 Finally add salt and stir well.

   

6. 6 Mix the remaining 100% water with the starch, add it to the meat filling and stir.

   

7. 7 This time, you have to use two pairs of chopsticks to stir clockwise with all your strength. Stir until the resistance of the meat filling is very strong. This will take a few minutes. Set it aside for 30 minutes. (At this time, you can boil some water and cook some meatballs to taste the saltiness. This is what I did).

   

8. 8 Wash the sheep casings in advance, wash them several times, and soak them in cold water for half an hour to fully soak the casings. Disinfect the enema machine with hot water in advance. After the enema machine is installed, put the casings on and the preparations are done.

   

9. 9 Put the meat filling into the sausage stuffer, slowly twist the push rod, fill the meat filling into the sausage casing, and tie it tightly every 10 cm.

   

10. 10 Fill all the meat filling at once. This amount of meat filling uses about 9 casings. Half of a pack of casings is not used up, so don't soak it too much.

    

11. 11 Hang the filled crispy sausage and let it dry overnight until the skin is no longer sticky to the touch.

    

12. 12 Pour cold water into the steamer, put the crispy sausage dough into the steamer, turn on medium heat, turn to low heat and steam for 30 minutes, turn off the heat and simmer for two minutes.

    

13. 13 Remove the skin and dry it, put it into a plastic bag and freeze it.

    

14. 14 When eating, you can take it out in a frying pan or bake it in the oven. I ate it directly without frying or roasting it. (It was dark because I was in a hurry to take pictures.) It tastes like ham sausage, very delicate.

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures