Crispy sausage with black pepper and honey(hei jiao feng mi cui pi chang )

Crispy sausage with black pepper and honey

Introduction:

"Because I'm very busy these days, I don't have time to make my own sausage. I bought 20 jin of meat, processed it in the meat place, and took it back directly. But looking at everyone busy filling sausage, or can't help itching. So I poured some crispy sausages that didn't need to be dried. I made them for the first time, so I didn't make them much, but the taste was very good. In the future, I don't have to buy sausages in the supermarket to eat them. If I want to eat them, I can make them by myself. If I make them by myself, the materials are carefully selected, and I don't need those messy additives. Simple seasoning is not a simple taste. "

Production steps:

Step 1: remove the salt from the surface of the salted casing, soak it in cold water for one night, and then put the casing on the tap to lubricate the inner wall of the casing with water.

Step 2: wash and peel the pork hind leg meat, and beat it with a cooking machine to make a fine meat paste.

Step 3: add various seasonings.

Step 4: use chopsticks to stir in one direction until the meat is strong.

Step 5: put the casing on the funnel and tie the end.

Step 6: pour the mashed meat into the casing through the funnel, stick the mashed meat with chopsticks, and tie it tightly with cotton thread every 5-7 cm.

Step 7: fill all the sausages in turn, puncture the large bubbles on the surface with a needle, and exhaust.

Step 8: hang the sausage to dry overnight until the surface doesn't stick.

Step 9: put the sausage in the warm water of about 79 degrees, boil it over high heat until it is slightly boiling, and then cook it over low heat for 30 minutes. After the sausage is cooked and cooled, it can be put into the refrigerator for freezing, fried or baked in the oven.

Step 10: fried two sausages and two pieces of toast, it's a good breakfast.

Materials required:

Pork hind leg: 1kg

Salted casings: right amount

Salt: 20g

Soy sauce: 20g

Old style: 15g

Honey: 15g

Sugar: 20g

Ginger powder: 10g

Five spice powder: 10g

Black pepper: 10g

Potato starch: 50g

Cooking wine: 30g

Note: Pig tips when filling sausage, use chopsticks to poke the meat mud tightly, don't use brute force, be careful to break the casing. You can choose a thinner casing for crispy sausage. When boiling, do not use the pot under water, the water can not boil too much, the whole process to keep the water slightly boiling. Make a good meat paste can first go to a small amount in the pot fried taste.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hei Jiao Feng Mi Cui Pi Chang