Self-filling Taiwanese Sausage

Overview

How to cook Self-filling Taiwanese Sausage at home

I bought it online and was ready to start as soon as I received it. This time I only made Taiwanese sausage. Once this one is delicious, I will make another one.
Cut five kilograms of pork into cubes. Don’t chop it like mincemeat, it will be a little grainy. I read the reviews that it was light in taste and color, so I added soy sauce, sugar, white wine, and water, mixed it well, and then added three grams of red yeast rice flour to adjust the color if the color was right
Rinse the casings several times, rinse away the salt, and soak them in warm water.
The meat is marinated for half an hour and the casings are soaked. Put all the casings on the enema machine!
Because it was the first time to do it, my mother and I were so busy that we forgot to take pictures. I was stuffing meat into the sausage stuffer from above, and my mother was pushing the air out from below. After filling it, I used a toothpick to prick the air bubbles!