Homemade Sausage Exclusive

Finished product image.

Method: Grind one and a half jin of minced meat until it has a coarse texture, just right, and slice half a jin of meat thinly for later use.

Add an appropriate amount of Chinese five-spice powder to the sausage.

Add an appropriate amount of salt, sugar, sesame oil, dark soy sauce for coloring, one egg, and a suitable amount of scallion and ginger water, then stir evenly in one direction.

Add an appropriate amount of cornstarch, continue stirring in one direction until well mixed, then finally add an appropriate amount of oil and continue stirring in one direction until well combined.

Wash off the salt from the sausage casing and rinse the intestines with clean water.

Rinse the casings and soak them in an appropriate amount of high-proof white liquor for a while to remove the smell.

Fill the minced meat into a piping bag.

Tie a knot at the end of the casing, fit it over the mouth of the container, and slowly squeeze in the meat filling.

Fasten one clasp, complete everything, and use a needle to poke holes on the surface for venting.

Put the pot in cold water and cook over low to medium heat throughout.

Cover with a pot lid, and during the cooking process, occasionally poke holes with a needle. Do not cook on high heat, and skim off the blood scum.

Boil until cooked, then remove and drain the water for later use.

Make sure the surface is dry, brush a layer of oil, then brush a layer of dark soy sauce for coloring.

Preheat the oven, bake at 230°C with top and bottom heat for 15 minutes.

Take out and let it cool before eating.

Finished product image.

Finished product image.

Finished product image.

Finished product image.

Finished product image.