Pure Pork Sausage, Corn and Cheese Pork Sausage

Grind the fatty meat, and grind it twice.

Grind the front leg meat once.

Cut the lean meat into shreds. Freeze the three plates of meat for 1 hour.

Wash about 6-7 casings with water to remove salt, then add clean water and soak in an appropriate amount of high-proof baijiu for one hour.

Put all the frozen meat into a cooler, add 50g of honey, 20g of maltose, 20g of sugar, 30g of salt, 80g of tapioca starch, 60g of oyster sauce, 4g of red yeast rice powder (optional, for color only, not flavor), 8g of black pepper, and 200g of ice. Use a blender with a mixing stick at level 3 for 3 minutes, then at level 6 for 7 minutes.

Use water to pour into the casing to check for large holes and clean it.

After the meat is well mixed, divide it into two parts. Keep one part with the black pepper flavor, and add corn kernels from one cob and an appropriate amount of grated cheese to the other part, mixing evenly.

Use a sausage filling device to stuff the meat into the casing, but don't fill it too full. After stuffing, divide it into sections with string.

If the weather is cold, hang them on a hanger to air dry (if it's hot, that's not necessary). After drying, use a toothpick to puncture the air holes, poking small holes in each section.

After the steamer is steaming, put it into the pot, not too crowded, and steam over medium-low heat for 30 minutes.

Store in the freezer, pan-fried, steamed, or steamed in an air fryer at 180°C for 10 minutes.

Dipping chili powder in chili powder after heating is also a good option.