Taiwan style sausage(tai wan feng wei kao chang )

Taiwan style sausage

Introduction:

"The sausage is still made by yourself. Don't worry. The reason why you have to pour it by yourself is that when you see the place where the sausage is poured for customers, the meat can't be washed by running water, and the blood is still on it, so you bite your teeth and make it yourself. At least you can rest assured that it tastes more delicious."

Production steps:

Step 1: prepare 5 jin of pork hind leg meat and wash the blood

Step 2: use a knife to cut the thumb sized meat

Third step: pour sausage and Baijiu, stir evenly.

Step 4: soak the casing in water for half an hour

Step 5: start enema. The picture shows the sausage

Step 6: use cotton thread to tie it in sections, wipe off the grease on the surface, puncture the casing with a needle, and prick several small holes in each section

Step 7: drying in the shade ventilation, I put on the balcony, two or three days can be dry skin

Step 8: after airing the sausage, spread a layer of tin foil on the baking plate, 180 degrees, 30 minutes, then

Materials required:

Pork hind leg: 5 jin

Taiwan flavor sausage: one pack

Casing: appropriate amount

Baijiu: one or two

Note: choose pork hind legs, both fat and thin, baked sausage, will produce a lot of oil, the fat part will become crystal clear, taste than steamed to dry incense, good sausage in the refrigerator frozen, do casserole rice, or steamed, baked, are very delicious

Production difficulty: simple

Process: Baking

Production time: several days

Taste: salty and sweet

Chinese PinYin : Tai Wan Feng Wei Kao Chang