My son likes sausage best. There are too many additives outside to buy him. He learned to make double crispy intestines for him. He is cute to eat. However, except me and my son, other people in the family don’t love it. The Northeast population is heavy and used to salty. I’m not used to eating like this, ha ha

Ingredients

2 kg pork
65g sugar
22G salt
80g rice wine
2G five spice powder
Appropriate amount of Monascus powder
Proper amount of water
60g starch
70g clear water
20G sheep casing

Directions

Step 1
Cut pork into minced meat and set aside

Step 2
Put the main ingredients into the basin without Monascus powder. I didn't add the first casing I filled

Step 3
Stir with chopsticks in one direction, then add an appropriate amount of water and continue to stir

Step 4
Add water starch powder in several times (starch of auxiliary material + clear water is water starch, starch is my corn starch)

Step 5
Stir with chopsticks in one direction and stand for 1 hour

Step 6
Wash the sheep casing and soak it in clean water for 30 minutes. If you want to wash the inside of the casing, put it on the funnel and rinse it directly on the faucet

Step 7
Take out the sheep casing and put it on the root of the funnel

Step 8
Put it all together and tie a knot at the bottom of the casing

Step 9
Start enema with enema machine. Don't try to fill it with hand and funnel. It will go crazy. Ask me how I know. Of course, I suffered a lot the first day and bought a manual enema machine the next day

Step 10
Check the filled intestines. If there is air, pierce it with a sewing needle, release the gas, and drive the pork evenly (the color is added with Monascus powder)

Step 11
Every 10 cm, tie a knot with cotton thread, tie the sausage to the desired length, hang it up and dry the skin (my geothermal has been drying all night. According to the local temperature regulation, the skin is dry and hard to touch). 2 kg of meat can do about 3 of these

Step 12
This was one that I filled with a funnel by grabbing meat with my bare hands the night before. I didn't use Monascus powder. I filled it with a manual enema machine in less than 10 minutes, and I used it for almost an hour and a half. I collapsed.

Step 13
Take down the dried sausage, boil water in the pot, about 80 degrees, throw the sausage in, low fire, slightly cook, cook for about 20-30 minutes (according to different firepower), turn off the fire when the sausage floats, take it out, cool it, dry it, and put it in the fresh-keeping bag

Step 14
When eating, pour oil into the pan, put the sausage in and fry until the skin is golden and crisp