Corn Pork Sausage
Overview
Homemade intestines are clean and healthy. You can add or remove seasonings as you like. Because the chef machine has a minced meat enema function, it is more convenient to make. If not, you only need an enema funnel or a mineral water bottle. It’s so simple. Don’t hesitate to do it.
Tags
Ingredients
Steps
-
Salt the casings, wash them in clean water, and soak them for a few hours. Soak them in white wine for an hour before use.
-
Wash the meat and cut into small pieces, add all the seasonings. Marinate it overnight, (Sichuan peppercorns should not be added, but my dad put it in secretly, and the finished product tastes good)
-
After the meat is marinated, mince it with a chef's machine, mix 40g starch with 250g water, mix evenly, pour into the meat filling, stir until absorbed, then add 40g dry starch, mix well. Take two raw corns, cut off the corn kernels with a knife, break them up, add them to the stuffing and mix well. OK, waiting for the enema.
-
I didn't have my hands free to take pictures at this step. Sorry, I will make up for it when I have the opportunity. The chef assembles the sausage tool on the machine, takes out one casing, drains out the water, puts it all on the casing funnel, ties the tail end, turns on the machine, feeds the meat stuffing inside, slowly fills the casing with meat, fills the entire intestine, and ties a knot at the mouth.
-
The whole root is irrigated, knotted at both ends, and then tied in sections with thick thread. (There is no cotton thread, my mother used sewing thread to tie it.) Let it dry overnight, steam it the next day, and put it in the refrigerator. When it is time to eat, you can take it out to fry or bake it.
-
I was quite greedy, so I made a whole unsegmented intestine as soon as it was filled. The method was to use a microwave oven and bake it on high heat for six minutes, turning it over once in the middle (prick it with a needle many times in advance, otherwise it will explode easily when making it, affecting the appearance)
-
After taking it out of the microwave, just mix honey with water 1:3. Apply to the surface of the intestines. Bake in the oven at 190 degrees on the middle rack for 20 minutes, turning once after 15 minutes. (No need to preheat,) Make a small baking pan with tin foil on the bottom layer of the oven, and pour in the remaining honey water. This way, the smoke will be delicious and the skin will not be dry.
-
Picture of the finished product, whether you are in a good mood or not, you can make delicious food to pass the time and satisfy your family's appetite.
-
This is what I steamed today after it was dried for about 30 hours. When the skin is slightly hard, add cold water to the pot and steam over high heat for 20 minutes. It can be eaten directly or frozen. (I haven’t tried drying it for too long, but now the hardness of the skin is just right. It’s so delicious that I even picked one off as a snack after dinner, hahaha.)
