How to make Taiwanese sausage?

Taiwanese grilled sausages are a very common delicacy in daily life. The sausages not only have a mellow taste, but also because they are made of pork filling, they are not only nutritious, but regular consumption can also supplement the protein and nutrients needed by the body. Taiwanese grilled sausages have a unique taste, are nutritious and delicious, and are very suitable for making at home, and are deeply loved by everyone.

How to make Taiwanese sausage

Material

Fresh pork, Taiwanese sausage ingredients

practice

Step 1: Choose fresh pork or frozen pork with a fat content of about 20-30%, and mince the raw meat (meat grinder hole plate diameter 4mm) for later use. Families without a meat grinder can also directly purchase commercially available pork mince.

Step 2: Marinating: Add 6g Taiwanese sausage ingredients and 36g ice water to every 100g of raw meat. First mix the ingredients with ice water to dissolve and then mix with the raw meat. If you want to make authentic Taiwanese sausage flavor, you can add an appropriate amount of sorghum wine or rice wine, as well as an appropriate amount of natural pigment red yeast rice to make the color of the sausage more attractive.

Step 3: It is recommended to use sheep casings with a diameter of 22-24mm for stuffing. When stuffing, use a funnel to directly put it on the casing for manual stuffing. If you have a sausage stuffer at home, you can use it for stuffing. Tie a knot at the mouth of the stuffed sausage casing. The stuffed sausage should be moderately tight and loose. The recommended length of the stuffed sausage is 10-12cm. Tie it with a thin rope. Use a small needle to pierce several small holes in the stuffed sausage body to facilitate the removal of moisture and air when drying the sausage.

Step 4: The stuffed sausages can be stored in the refrigerator and taken out whenever you want to eat them. They can also be directly steamed, boiled or fried before eating.

Step 5: When steaming, the center temperature of the sausage should reach 72°C. The recommended steaming time is about 15 minutes. It can be adjusted flexibly according to the size of the sausage. Frying: Add a small amount of cooking oil to the pan and fry over medium heat for 5-6 minutes until the surface is browned and the center is cooked through. You can also use the method of steaming first and then frying.

Step 6: If the conditions for enema are not available, the minced meat mixed evenly with the ingredients can be made into a cake with a diameter of about 8cm and a thickness of about 8-10mm. Fry and eat directly.

Tips

It is recommended to mince pork in a frozen state (-4°C)

Taiwanese sausage sandwich

Material

Sausage, toast/shredded cucumber/poached egg, pepper and salt

practice

1. Put the thawed sausage into boiling water and cook for 5 minutes (depending on the size of the sausage) until cooked, slice it diagonally and bake it in a 180 degree oven for 5 minutes (turn it over from time to time)

2. Spread butter on toast and bake until browned -> put a poached egg on it -> sprinkle with pepper and salt -> put a few slices of sausage -> put shredded cucumber on it and it's done