Homemade Crispy Black Pepper Sausage

Taste: Medium Spicy; Technique: Marinate; Time: Several Hours; Difficulty: Moderate.

Detailed Steps for Making Homemade Crispy Black Pepper Sausage

Wash the pork thoroughly and cut it into small pieces.

Use a food processor to grind the meat.

Add white wine, mix well.

Mix starch with water to make a starch slurry, then pour it in.

Then add black pepper powder and Orleans wing seasoning.

Put on gloves, mix well, cover with plastic wrap, and marinate in the refrigerator for at least 4 hours.

Before stuffing the sausage, rinse the casing under the tap, wash the inside once. Then rinse the outside clean with warm water and drain.

Place the casing on the sausage stuffer, tie tightly with cotton thread at the opening, then start filling the meat mixture. After stuffing the casing, tie a section with cotton thread every 10 centimeters or so.

Use a toothpick or needle to poke holes in the stuffed casing to release air, make sure to poke several small holes.

Hang the prepared sausages to air dry, let them dry overnight or for a day.

Steam the dried sausages over medium heat for 15 minutes until cooked.

Remove the string, cut into sections, store in the freezer compartment of the refrigerator, thaw before eating, and you can pan-fry or bake in the oven to enjoy.