Pure pig sausage, corn cheese pork sausage
Step 1 . Crush 400g of fatty meat twice.
Step 2 . Crush 1000g of front leg meat once.
Step 3 . Cut 600g lean meat into shreds. Freeze three plates of meat for 1 hour.
Step 4 . About 6-7 casings are washed with water to clean the salt, put in clean water, and pour in an appropriate amount of Baijiu to soak for one hour.
Step 5 . Put all the frozen meat into an ice bucket, add 50g of honey, 20g of maltose, 20g of white sugar, 30g of salt, 80g of cassava starch, 60g of oyster sauce, 4g of red yeast powder (optional, color enhancing and flavor enhancing), 8g of black pepper powder, 200g of ice cubes, and stir with a stirrer in 3rd gear for 3 minutes and 6th gear for 7 minutes.
Step 6 . Fill the intestine with water to check for large holes and clean it.
Step 7 . After mixing the meat, divide it into two parts. One part retains the black pepper flavor, and the other part is mixed evenly with a stick of corn kernels and some cheese crumbs.
Step 8 . Use an enema to pour the meat into the intestine, not too full, and divide it into sections with a rope after filling.
Step 9 . If the weather is cold, hang it on a clothes hanger to dry (if it's hot, don't use it). After drying, use a toothpick to puncture the air holes, and make some small holes in each section.
Step 10 . After steaming the steamer, put it in the pot and steam over low heat for 30 minutes, without being too dense.
Step 11 . Store in freezer, fry, steam, or air fryer at 180 degrees Celsius for 10 minutes while eating.
Step 12 . Dipping chili powder after heating is also a good choice.
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