Black Pepper Crispy Sausage

Flavor: Spring onion; Cooking method: Boil; Time: One hour; Difficulty: Moderate.

Detailed Steps for Cooking Black Pepper Crispy Sausage

Prepare the ingredients: I used pork from the front hip, lean and tender, with little fascia, and a fat-to-lean ratio of 1:9 or 2:8; Black pepper powder is essential, the amount doesn’t have to be exactly 23g as listed, you can adjust it; Additionally, if you have whole black peppercorns to grind and add, it will enhance the texture.

Finely slice the spring onion and ginger, soak them in a large bowl with some cold water, squeeze and knead a few times to extract the juices; set aside for later use.

Rinse the salted sheep intestine casing with cold water to remove excess salt, then soak it in cold water for at least 20 minutes to restore its elasticity; before using, run water through the casing to prevent sticking and make it easier to thread onto the sausage stuffer.

Remove any fascia from the pork and cut it into pieces the size of red dates.

Use a meat grinder to grind the pork pieces into minced meat; the size can vary based on preference, but grinding it to the size of rice grains will result in a delicate texture with some graininess.

Pour the minced meat into a large bowl, add 2 eggs, black pepper powder, oyster sauce, light soy sauce, salt, sugar, and optionally choose to add crushed black pepper and dried herbs like basil, thyme, or marjoram from the additional ingredients; this will impart a unique flavor.

Pour in the prepared spring onion and ginger water, then mix all these ingredients together by hand until well combined and sticky; the mixture should hold together and not easily fall apart when lifted with a spatula – this step is crucial for tender and flavorful meat.

Carefully thread the softened and elastic sheep intestine casing onto the sausage stuffer; as the casing is delicate, handle it with care and a bit of water for lubrication.

Fill the sausage stuffer with the meat mixture and quickly stuff it into the sheep intestine casing, making sure to tie a knot tightly at the end.

Divide the filled sausage into desired lengths using small strings, tying them tightly in the middle to prevent unraveling during cooking; while dividing and tying the sausages, gently squeeze the meat mixture to ensure the casing is filled and plump, so the sausages remain full and not wrinkled after cooking; my meat mixture includes some dried parsley, hence the faint green specks.

Rinse the sausages with cold water to remove any meat residue and juices, then evenly lay them on a drying rack in a cool, ventilated place until the surface dries out; this is a crucial step for achieving a crispy texture, so do not skip it.

Bring a pot of water to a boil, then reduce to a simmer, add the sausages, and adjust the heat to maintain a gentle simmer – do not let it vigorously boil as the casing may burst due to meat expansion; cook for about 10 minutes.

Once cooked and cooled to lukewarm, cut off the small strings with scissors, and your Black Pepper Crispy Sausage is ready. Enjoy them as is, pan-fry them, or air-fry/bake them for a crispy outer layer and flavorful meat – a truly additive-free sausage.

Black Pepper Crispy Sausage Burger!