Crispy Sausage with Black Pepper
1. The sausage jacket is smaller, and it is a small snack. This fat hand is easy to do. Two are full.2. The crispy sausage made of meat stuffing and shredded meat is more delicious and chewy.
Step 1 . Two pounds of fat and eight pounds of lean pork.
Step 2 . Soak the casings with water and a little high Baijiu for more than half an hour.
Step 3 . Half of the fat and lean meat is made into fillings with a meat grinder.
Step 4 . Cut half the lean meat into shreds.
Step 5 . Put in all the ingredients and mix them evenly. Mix them every 1 hour for 3 times in total.
Step 6 . The prepared enemator.
Step 7 . Cover the sausage casing on the enemator and start to pour meat. Only fill it for 9 minutes.
Step 8 . Tie it with cotton thread. Use toothpicks to tie the air in the air to exhaust. Hang it in a ventilated place to dry the skin (the key to crispy skin).
Step 9 . Put the dried sausage into a cold water pot and boil it for half an hour over low heat.
Step 10 . The crispy sausages are sealed and stored in the refrigerator freezer.
Step 11 . Fry it in a frying pan. It's too noisy.
Step 12 . Wow... delicious.
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