Black Pepper Crispy Sausage

Flavor: Original; Cooking Method: Boil; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Cooking Black Pepper Crispy Sausage

Chop the pork into small pieces, preferably not using all lean meat, a mix of 20% fat and 80% lean meat tastes better. This time, I took a shortcut and directly ground the meat into slightly coarse mince.

Add 100g of water to the minced meat.

Add 30g of sugar.

Add 30g of honey.

Add 25g of soy sauce.

Add 20g of salt.

Add 30g of starch.

Add 25g of rum.

Add 3g of freshly ground black pepper.

After adding all the ingredients, mix thoroughly and let it sit for 2 hours.

Rinse the salted sheep intestine casing to remove surface salt, then soak in clean water for half an hour. You can add a bit of white wine to the water to remove any odor.

Take a soaked sheep intestine casing, tie the bottom end, and then slide the entire casing onto the sausage stuffer. To make it easier to slide on the casing, you can grease the stuffer beforehand.

Fill the stuffer with the mixed meat filling, and slowly stuff it into the casing. Be careful not to overfill, as the casing may burst. The casing should be fully stuffed but still have some give when gently squeezed. With practice, you’ll get the hang of it.

After stuffing, tie the remaining casing with cotton thread at intervals (about 10cm apart). Then, use a sterilized needle to poke a few small holes in each casing to release any trapped air and prevent bursting during cooking.

Hang the sausages in a well-ventilated area until the casing slightly wrinkles on the surface. Depending on room temperature, this may take two to three hours. I hung mine on the balcony overnight due to cooler indoor temperatures.

Place the dried sausages in a pot, add enough water to cover them, and simmer over low heat with the lid on.

Cook until the sausages float to the surface and white foam appears. Be careful not to let it boil.

Remove the cooked sausages.

Let them dry a bit more, then remove the cotton thread, cut into small sections, seal well, and store in the freezer.

When ready to eat, thaw, pan-fry, and enjoy the crispy skin.

With quality ingredients, you can enjoy this dish worry-free, and it tastes especially delicious.