Delicious Crispy Sausage

Taste: Salty and savory; Cooking method: Boiling; Time-consuming: Several days; Difficulty: Easy.

Detailed Steps for Cooking Delicious Crispy Sausage

Choose 500g of pork belly with skin, and chop it into minced meat with a ratio of 3:7 fat to lean. If you prefer more fat, you can add more fatty meat. Personally, I find it more convenient to chop the meat into small pieces before mincing. If you have a meat grinder, you can also use it to mince the meat, but don’t mince it too finely.

Add salt, sugar, white pepper powder, oyster sauce, ginger powder, red yeast rice powder, and cooking wine to the meat, and mix well.

Add starch and water. Add water gradually while stirring in one direction with chopsticks. The purpose of stirring is to make the meat more sticky. If you have a food processor or a bread machine at home, you can also use them to mix the ingredients more easily.

Cover the sticky meat with plastic wrap and refrigerate it for at least half an hour. Take two pieces of sheep intestine casing and rinse them repeatedly in clean water to remove the salt on the surface. Soak them in water for half an hour.

After soaking, rinse the casing with water under the faucet several times.

Put the casing on the casing tube, and apply some oil on the tube for easier casing.

When casing, make sure not to fill it too full or too empty. You should be able to pinch it halfway with your hand before tying it with a string. This is to prevent it from bursting when tying the string.

After casing, tie the casing with cotton string in sections. You can also tie the string while casing. I prefer to tie small knots and don’t like them to be too long. If there is air inside, poke a few small holes with a toothpick.

After tying the string, hang the sausages in a cool and ventilated place to dry until the surface is dry. I hung them at the kitchen vent overnight. If the weather is warm or if you have heating at home, it is not recommended to dry them for too long as they may spoil. You can blow a fan on them for two hours until the surface is dry. After drying, poke a few small holes in the sausages with a toothpick to prevent them from bursting during cooking.

Fill a pot with water and add the dried sausages. Start cooking with cold water until there are small bubbles on the edge of the pot, then simmer over low heat. Be careful not to let the water boil, and keep it close to boiling for about 15-20 minutes without covering the pot. The sausages will be cooked when they float to the surface.

Drain the cooked sausages and let them cool. Cut them open one by one and store them in the refrigerator. Enjoy them whenever you want.

You can also vacuum pack and freeze them for storage.

I like to bake the sausages in the oven. Make a few cuts on the surface of the sausages, apply a little oil, and bake them in a preheated oven at 180 degrees Celsius for 10-15 minutes. When they are done, you can sprinkle some cumin powder and chopped scallions on top for extra flavor. The sausages have a tender and crispy texture.

You can also cook them in hot pot for a chewy and delicious experience.

They are delicious no matter how you eat them. Enjoy!