Main Ingredients:
Ground Pork: 2000g.
Additional Ingredients:
Salt: 20g; Ginger: 50g; Thirteen Spices: 10g; Black Pepper Powder: 10g; Soy Sauce: 40g; Oyster Sauce: 46g; Rice Wine: 120g; Cornstarch: 120g; Warm Water: 400g; Sugar: 60g; Red Yeast Rice Powder: 4g; Sausage Casings: 10 pieces; Sausage Stuffer: 1 piece.
Flavor: Original; Technique: Other; Time: Several hours; Difficulty: Moderate.
【Wuhan】【Homemade Crispy Black Pepper Sausage】Cooking Steps
Prepare all the ingredients. The ground meat was prepared the night before using a food processor, with a fat to lean ratio of 1:9.
Peel and shred the ginger, soak it in 300g of warm water, and squeeze it by hand to fully dissolve the ginger juice.
Put all the seasonings except salt, water, and starch into the container with the ground meat.
Use gloves to mix well. Initially, I wanted to stir with chopsticks, but there was too much ground meat, so I had to use my hands. Gradually add the soaked ginger water and stir clockwise.
Finally, add salt and mix until well combined.
Dissolve the remaining 100g of water with starch and mix into the ground meat.
This time, you must use two pairs of chopsticks and stir clockwise with all your strength until the resistance is high. This stirring takes a few minutes. Let it sit for 30 minutes (during this time, you can boil some meatballs to taste the seasoning, that’s what I did).
Clean the sausage casings in advance, wash them several times, soak them in cold water for half an hour to fully expand, and sterilize the sausage stuffer with hot water. After assembling the sausage stuffer, put the casings on, and all preparations are done.
Fill the ground meat into the sausage stuffer, slowly twist the plunger to fill the meat into the casings, and tie them tightly every 10 centimeters.
Fill all the ground meat at once. It took about 9 casings for this amount of meat, and only half of the casings were used from one pack, so don’t soak too many.
Hang the stuffed sausages to dry overnight until the surface is no longer sticky to the touch.
Place the sausages in a steamer with cold water, steam over medium heat for 30 minutes after the water boils, then turn off the heat and let it sit for two minutes.
Remove and dry the surface, then store in a freezer bag.
When ready to eat, you can pan-fry or bake the sausages. I ate mine without frying or baking (because I was in a hurry to take photos and it was getting dark), and the texture was like ham sausage, very delicate.
Finished Product
Finished Product
