Homemade black pepper flavored crispy sausage

Overview

This type of sausage can be made all year round. The skin is crispy and the meat is very delicious when you bite it open. The preparation is also simple! This recipe uses 4 sheep casings for 4 pounds of meat, 10 cm long, a total of 80 casings. If you don’t like the black pepper flavor, you can make sweet Taiwanese crispy sausage. I have posted it before and you can also find it on the homepage.

Tags

• snacks
• home cooking
• afternoon tea
• cooking wine
• corn starch
• dried sheep casings
• ginger
• green onions
• honey
• light soy sauce
• liquor
• onions
• pork butt tip
• red yeast rice powder
• black pepper
• garlic
• ice water
• red wine
• salt

Ingredients

Steps

1. 1 First, cut the green onion into sections, slice the ginger, shred the onion, and smash the garlic. Pour in half a bowl of warm water, cover it with plastic wrap and start soaking the onion and ginger in water.

   

2. 2 Then clean the pork, dry the water with kitchen paper, and start cutting the meat. Remove the fascia of the pork, chop the fat meat into small pieces, and cut the lean meat into small dices.

   

3. 3 After all the meat is cut, this step is tiring. Why should you cut the meat by hand instead of mincing it? The meat diced by hand will feel like big meat cubes. It tastes very satisfying and delicious. If it is chopped into stuffing, it will feel like ham sausage.

   

4. 4 Soak the onion and ginger in water for about 30 minutes. Filter out the onion, ginger, garlic and onion shreds. Only water is needed. Pour half of it first. Here we have to add it to the minced meat in two batches. The filtered onion, ginger, garlic and onion shreds can be reserved for cooking.

   

5. 5 Add red wine, cooking wine

   

6. 6 Pour in black pepper, salt, and 2 tablespoons of light soy sauce,

   

7. 7 Add honey, don't replace it with sugar as it will change the taste.

   

8. 8 Add 4 grams of red yeast powder to make the color look good. If you don’t like it, you can omit it. Red yeast rice powder is the powder ground from red yeast rice and is natural.

   

9. 9 Put on gloves and start stirring the meat filling, pour in 125 grams of ice water, and start stirring the filling with your hands, beating vigorously in one direction.

   

10. 10 Pour in the other half of the onion, ginger and garlic water, add the other half of the ice water and continue stirring. Of course, you can also use a chef's machine to stir here. Turn the chef's machine to 1 and stir for 10 minutes. During this period, you can add liquid from the feed port.

    

11. 11 The mixed meat filling is bouncy and chewy. As shown in the picture, after making, refrigerate for more than 4 hours.

    

12. 12 After 4 hours, we started to soak the casings, as shown in the picture, add white wine and pour water to start soaking the casings. Why use sheep casings? Because sheep casings are more delicate, they are more suitable for crispy sausages.

    

13. 13 At this time, you can fry a small piece of meat filling and taste it. This will make it easier to season it yourself, and it is easy to control the saltiness! Therefore, I don’t specify the amount of salt in my recipe. After all, each family’s taste is different.

    

14. 14 After the casings are soaked, start cleaning the casings. As shown in the picture, open one end of the casings, tie the other end, and rinse the casings with a small amount of water

    

15. 15 This can detect whether the casing is damaged or has holes.

    

16. 16 Clean the casings, squeeze out the water, and put them on the discharge mouth of the sausage stuffing machine as shown in the picture. It is best to put some meat filling into the sausage stuffing machine. It can lubricate the casings when putting them on, making it easier to operate!

    

17. 17 Put the complete set of casings in and out of the feeding mouth as shown in the picture. Tie the ends well.

    

18. 18 Fill the stuffing machine with meat filling and start enema.

    

19. 19 When enema, do not give too much or too little. It is suitable if you can squeeze it half flat with your hands, and it will not burst after a while of tying!

    

20. 20 After the filling is complete, tie the top of the casing. One casing was filled.

    

21. 21 After all the filling is done, start tying knots, as shown in the picture, use cotton rope to tie knots every 10 cm.

    

22. 22 After everything is tied, place it in a water-free and oil-free basin.

    

23. 23 Place the sausage on a clothes drying rack or clothes pole to dry the crispy sausage. The main reason why the skin is not crispy is to dry the sausage. It must be air-dried and not exposed to the sun. In autumn, just let the cool wind blow for 3 hours and the skin will be dry, or you can use an electric fan to blow for 3 hours. In summer, just use an electric fan to blow for 4 hours.

    

24. 24 The dried intestines look like the ones in the picture, with dry and slightly wrinkled skin.

    

25. 25 There will definitely be air in the hand-made crispy sausage, so sterilize the needle and start to deflate the intestines. Just make 15 small holes in each intestine. In this step, you can also make small holes to vent the crispy sausage before drying it, and then dry the sausage.

    

26. 26 Put the crispy sausage into the pot of cold water and start cooking the sausage over medium-low heat. Of course, you can also steam the crispy sausage. This is relatively simple, just put it in a steamer and steam it until cooked, but the cooked sausage tastes good and is juicy.

    

27. 27 Cook until the surface is full of foam and the intestines are all floating, then you can take them out. Be careful not to cover the pot during the whole process. Cook the intestines over medium-low heat and keep the water temperature at about 90 degrees.

    

28. 28 Remove the cooked intestines, drain the water, and place them in a cool place to dry until the skin is dry.

    

29. 29 Cut off the cotton rope

    

30. 30 If you want to make more, you can use a vacuum packaging machine to evacuate and freeze it in the refrigerator, defrosting it when you want to eat it

    

31. 31 There are many ways to make it, you can steam it, fry it, or microwave it for 1 minute because the intestine itself is cooked.

    

32. 32 Take a bite and see if the big meaty pieces are particularly satisfying and taste great! The salty crispy sausage is more delicious for people like me who don’t like sugar.