How to make Northeast starch sausage

There are many delicious foods in the Northeast region, among which Northeast starch sausage is one of them. Northeast starch sausage is generally made by oneself. It requires fine pork and beef, mixed with various seasonings, stuffed into pig small intestines, and then steamed in boiling water for 20 minutes. Starch sausage can be used as a side dish for wine. It is very delicious. Moreover, its method is relatively simple and very easy to learn. Let’s follow the editor to learn it together.

Main ingredients: 2.5 kg of lean pork meat, appropriate amount of pig small intestines, and 1 kg of dry starch. Seasoning: 250g sesame oil, 12g salt, 120g soy sauce, 75g minced garlic and 75g minced green onion, 120g rice vinegar, 12g peppercorns, meat (cardamom, cloves, cinnamon, amomum, angelica) (10g), appropriate amount of food red. Method: (1) Use a mincer to mince the pork into fine pieces, add various seasonings and mix well to make the stuffing. (2) Use 870g dry starch and stir into a thick paste. Then pour the thick paste and food red into the meat stuffing and stir well to make the meat stuffing pink. (3) Add rice vinegar and peppercorns to the pig intestines, rub them repeatedly to remove the mucus on the intestines, wash them repeatedly with clean water, and slowly pour the meat stuffing into the intestines with a funnel. Tie the two ends of the intestines together and cook them in a pot of slightly boiling water for 30 minutes (not exceeding 100℃). Take them out and let them cool. Slice them and eat. Features: Strong five-spice flavor, refreshing and not greasy. After being smoked, it is easy to store.

Ingredients: 500g pork filling (the ratio of fat to lean meat is 2:8 or 3:7), 180g starch (I used potato starch), half a sausage casing, seasoning: 3 shallots (8cm long for green onions), 10g ginger (slice first and then smash with the back of a knife), 20ml soy sauce, 3g thirteen spices, 5ml sesame oil, 3-5g salt, seasoning for cooking sausages: