How to make oven baked sausages?

The electric oven is a common household appliance in daily life. The oven has many functions. It can not only be used to bake snacks, but also to make grilled sausages. Sausages are a common delicacy in daily life. The main ingredient is made of fresh pork filling. The method is simple and it can be made by putting it in the oven. It is very suitable for modern people to eat.

Ingredients

8 Taiwan grilled sausages, appropriate amount of oil

Steps for making oven-baked sausage

1. Take the sausage out of the refrigerator and thaw it.

2. Place the thawed sausage on a baking tray covered with tin foil, brush a proper amount of oil on the surface of the sausage, put it in the middle layer of the oven, bake at 200 degrees for 5 minutes, turn the sausage over and brush another layer of oil on the surface, and continue baking for 7 minutes.

3. Place the grilled sausages on a plate and sprinkle with chili powder.

Ingredients

Ingredients

Pork is preferably pork belly 500g, 1 egg, 80g sweet potato starch, a set of lamb small intestine casings,

Accessories: ginger, pepper, pepper powder, 2 spoons of oyster sauce, 2 spoons of soy sauce, salt, chicken essence, 1 teaspoon of red yeast rice, and sugar

1. Main ingredient: Pork belly is the best.

2. Tools: 1 set of small sausage casings, 1 set of sausage stuffer, 1 pair of food-grade disposable gloves, 1 pair of rope, 1 toothpick. Soak the small sausage casings in warm water and wash them several times in advance for use.

3. Several main seasonings

4. The pork needs to be minced. It does not have to be pureed. You can do it manually or using a food processor. I'm lazy, so I just use a meat grinder and it's done in 1 minute.

5. Add all ingredients except sweet potato flour and red yeast rice flour. If you like the taste of salt and pepper, add more salt and pepper. If you like strong pepper flavor, add more pepper. Of course, if you like sweet taste, add more white sugar.

6. Add about 20ml of white wine to the red yeast rice powder, stir well, pour in the meat paste and stir well.

7. Add appropriate amount of clean water and sweet potato starch, mix well, and add the meat paste in several times.

8. During the process, use your hands to stir the meat paste in one direction to make it firm. Wait until the sweet potato starch paste is fully blended before adding the next time. Do not pour it in all at once.

9. Whipped meat paste

10. Carefully put one end of the soaked small sausage casing on the sausage enema and tie it tightly at the tail.

11. Carefully put the meat into the sausage stuffer.

12. Slowly push the piston to allow the meat paste to enter the small intestine. Pay special attention not to fill it too full to prevent it from bursting during steaming or baking and affecting the appearance.

13. Tie the end tightly and rinse with clean water.

14. Use a toothpick to evenly poke small holes in the intestine to let out air. Then use rope to tie it into sections according to your preferred length.

15. Cook on medium heat for 30 minutes, then freeze in the refrigerator. When ready to eat, take out, return to room temperature, and bake in the oven.