Foodabc Festival food customs Beginning of summer

Black Sesame Crispy Sausage

2024-06-05 14:59:33 209

Are everyone still buying sausages to eat? Anyway, I won't buy it anymore. One time I saw a list of sausage ingredients sold in the supermarket that scared me to death, including various additives. Since then, I have been researching how to make sausages at home. Sausages that have been made sweet and spicy are all very delicious. Recently, I have started to like sausages made with thin sheep intestines. After making them, I fry a few pieces for breakfast and eat them with bread, isn't it good?

Details of ingredients

pork1000g
sugar30g
Light soy sauce30g
liquor10g
White pepper powder1g
salt10g
starch40g
water60g
Cooked black sesame20g

Technique

difficultySimple
workmanshipcook
tasteSalty and sweet
timeone day

Steps to make Black Sesame Crispy Sausage

1. Prepare the ingredients: 1000g pork, 30g white sugar, 30g soy sauce, 20g fried black sesame, 10g salt, 1g white pepper, 10g Baijiu, 40g starch, 60g water, and appropriate amount of goat sausage.
2. Wash the pork and cut it into large pieces, then use a meat grinder to grind it into a filling.
3. Add 30g of white sugar, 10g of salt, 30g of soy sauce, 1g of white pepper and 10g of Baijiu into the meat stuffing and mix well.
4. Then add 20 grams of roasted black sesame and 40 grams of starch, and add 60 grams of water in batches. Stir vigorously and marinate for 1 hour.
5. Soak the sheep intestines in cold water for ten minutes, then wash and take a piece and put it on an enema funnel, tying a knot at the bottom of the intestines. (Note that the entire casing should be placed on a funnel. After filling the meat, the casing will be lowered as the meat goes down.)
6. Install the meat grinder according to the configuration of the sausage, and pour the marinated meat filling into the sausage casing.
7. After filling the meat filling, divide the intestines into small sections according to your preferences and tie them with cotton thread. When dividing, if you see any bubbles, use a needle to puncture and deflate the areas with bubbles.
8. After dividing the intestines into sections, hang them up on a clothes hanger and let them dry overnight.
9. When the outer skin of the casing is dry, take it off and put it in cold water to start boiling. It is best to cook at low heat at 90 degrees without boiling. After boiling for 20 minutes, start boiling over medium heat for 15 minutes.
10. Let the cooked intestines cool and then store them in a sealed freezer. When you want to eat them, just fry them over low heat.