Delicious and healthy Taiwanese sausage, make it yourself, so easy!

Overview

How to cook Delicious and healthy Taiwanese sausage, make it yourself, so easy! at home

Tags

• homemade ingredients
• changzhiwei taiwan sausage seasoning
• liquor
• pig casings
• plum pork
• water

Ingredients

Steps

1. 1 Please choose pork plum blossoms (if you can’t buy plum blossoms, you can choose 2000 grams of hind leg meat and 500 grams of pork belly). Generally, the combination of fat and lean is 20% fat and 80% lean. Wash, drain and cut into small pieces. Use a meat grinder to grind the pork directly into a 6 mm orifice plate into meat filling (do not use too thin, Taiwanese intestines taste better if they have a grainy texture). 2. Stir: Add water, Changzhi flavoring, and white wine into the meat filling and stir evenly for 10-15 minutes. It's best to beat vigorously, this time the meat will be more elastic (I use the chef's machine at setting 2 and setting 3 to beat for 8-12 minutes). Enter the recipe description, up to 1,000 words

   

2. 2 Marinate: After stirring, seal with plastic wrap and refrigerate for 12-24 hours.

   

3. 3 Enema: Before enema, we need to process the casings. Taiwanese intestines use salted casings, so take out part of the casings and wash them in clean water. Fill the casings with water to check whether there are holes. After washing, soak them in warm water (below 35°C) for 30 minutes and start enema. For machine filling, just put the casing on the mouth of the intestine and let the machine do the work. If we do it by hand, we have to be patient. After putting the casing on the mouth of the intestine, use 2 to 3 chopsticks to stuff the meat stuffing in little by little. Pay attention, and the enema should also be tight and tight. After filling, start tying the rope, usually about 10 cm long. After tying, put a few small holes in each section of intestine, so that it will not crack easily when steamed, cooked and roasted.

   

4. 4 Drying: After tying ropes and making holes, hang them in a ventilated and cool place to dry for half a day to a day (do not put them in the sun). If you have an oven, bake it in the oven for 30 minutes and set the temperature to 60 degrees.

   

5. 5 Eat it. After it is dried, we can taste the deliciousness. We can fry, bake (preheat the oven to no more than 150 degrees and bake for about 25 minutes, depending on your own oven), steam or boil (put the water in the steamer to boil and steam over low heat for about 25 minutes). Anyway, it’s delicious no matter how you eat it