Taiwan-style sausage
By VicentaLakin
You can't wash your flesh when you see your intestines. You can't wash it. You can't eat it
Recipe Recommendations
- pig hind legs 5 pounds
- Taiwanese sausage sauce a pack
- casing appropriate amount
- liquor one or two
- salty and sweet
- roast
- several days
- simple
Steps for Taiwan-style sausage
1
Prepare the pig's leg for five pounds and wash the blood
2
Cut the knife into a meat grain with a thumb
3
Put in sausages and white wine, evenly mixed
4
The intestine is immersed for half an hour
5
Start enemaing, drawing for a good sausage
6
Tie it in cotton lines, wipe the fat off the surface, pierc the intestines with needles, and a few more holes in each piece
7
I put it on the balcony
8
When you're intestine, you put a layer of tin paper on the grill, 180 degrees, 30 minutesTaiwan-style sausage Make Tips
Use pork hind leg meat with a mix of fat and lean. When roasted, the sausage releases plenty of oil, making the fatty parts translucent and glistening. The texture is drier and more aromatic than when steamed. Freeze the finished sausages; they are delicious in claypot rice, or simply steamed or roasted.