How to make crispy sausages delicious? How to make fried crispy sausages

Method. Wash the sausage and cut into oblique slices.

Pour salad oil into the pan, heat the oil pan (oil temperature is about 150-160 degrees), fry until golden brown, and then fry it twice (crispy), the second re-frying time is about 30 seconds, drain the oil from the pan (you can use an oil-absorbing paper towel to spread it on the plate to absorb oil), attach the sauce or sprinkle with a little pepper and salt to complete.

1. Scrub the large intestine of the pig with salt or stockings to remove mucus and dirt;

2. Turn the smooth side of the large intestine outside, blanch it with boiling water first, and then wash it clean;

3. Then boil with water until soft, remove and control the water;

4. Heat the wok over a strong fire, add a little oil, stir-fry the ginger and shallots, splash the cooking wine, put boiling water, orange salt, spices (wrapped in cloth), roll for 1 hour, and serve the pig's large intestine to marinate the flavor, remove and control the moisture;

5. Dissolve the caramel (maltose) in boiling water, add vinegar (Zhejiang vinegar) and mix thoroughly, apply it to the pig intestines, and hang it to dry the water;

6. Heat a wok over a strong fire, add peanut oil, burn until it is 50% hot, enlarge the intestine until it is red, remove it, and cut it into pieces.

Homemade crispy sausages.

Ingredients for homemade crispy sausages.

Pork (fat and lean ratio 2:8) 1000 grams (2 catties) Taiwanese grilled sausage marinade 80 grams of salt (light taste can not be added) 8 grams of corn starch 80 grams of cold water 80 grams of red yeast powder (for color enhancement can not be added) 1 gram of salted sheep casing (caliber) 4 * The amount of cornstarch added is 5 10% of pork * The ratio of cornstarch and water is 1:1, the amount of cornstarch is appropriately adjusted according to your favorite taste.

Steps to make homemade crispy sausages.

Step 1space

Ground pork into minced meat, (it is recommended to shred or cut the lean meat into small granules, and the fatty meat is stamped into minced meat, so that the taste will be better), add seasoning and mix well, then add cornstarch and stir well, add water in batches, stir until gluten, and refrigerate for later use.

Step 2space

The salted sheep casing is rinsed several times, put in cold water, and soaked in white wine for 30 minutes to remove the fishy smell, but I didn't add it.

Step 3space

Use an enema to fill all the meat, hang it to dry the surface, and touch the casing without sticking to your hands; In summer, it is necessary to use a fan or air-conditioned room to dry it as soon as possible, because the temperature is too high for a long time and it is easy to deteriorate. The filled sausage can be boiled, steamed, grilled, and fried, and you can eat it however you want