Homemade Sausage

Taste: Salty and Fragrant; Cooking Method: Baked; Time: One Hour; Difficulty: Easy.

Detailed Steps for Making Homemade Sausage

Finished product picture.

Method: Grind one and a half pounds of meat into granules, and cut half a pound of meat into thin slices for later use.

Add an appropriate amount of sausage five spice powder.

Add an appropriate amount of salt, sugar, sesame oil, soy sauce for coloring, one egg, an appropriate amount of scallion ginger water, and stir in one direction until even.

Add an appropriate amount of cornstarch, continue to stir in one direction until even, and finally add an appropriate amount of oil, and continue to stir in one direction until even.

Rinse the sausage casing to remove the salt, and rinse the casing with clean water.

Soak the rinsed sausage casing in an appropriate amount of high-alcohol white wine to remove the fishy smell.

Put the meat filling into a pastry bag.

Tie a knot at the end of the sausage casing, put it on the container mouth, and slowly squeeze in the meat filling.

Tie a knot, do it all, and use a needle to pierce the surface to vent.

Cook in cold water, and cook over medium and small heat throughout the process.

Cover the pot lid, and during the cooking process, use a needle to pierce the hole. Do not cook over high heat and skim off the blood foam.

Cook until done, remove and drain the water.

Brush a layer of oil on the surface without water, and then brush a layer of soy sauce for coloring.

Preheat the oven in advance, bake at 230 degrees with upper and lower heat for 15 minutes.

Take it out and let it cool before eating.

Finished product picture.

Finished product picture.

Finished product picture.

Finished product picture.

Finished product picture.