Crispy sausages

Cooking Instructions

1. The ratio of 28 fat and lean, fat can be 150-170g, which is more tender, but I like to eat lean, so according to the ratio given by my own taste, you can do less at the beginning, and then adjust the fat and lean!

   

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3. The fascia on the meat must be removed, otherwise it will not be able to chew when eating

   

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5. Beat the fat into a puree first

   

6. The lean meat should be beaten with a grainy texture, otherwise it will have no taste when eaten

   

7. After all is beaten, freeze in a plastic wrap-tight refrigerator for an hour

   

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9. Freeze 50 grams of water as well

   

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11. Soak the casing in white wine for more than an hour, rinse it several more times, and rinse it well

    

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19. The frozen meat is soft on the surface, but soft on the inside!

    

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22. Pour the frozen ice slag water into it

    

23. Whip the kitchen machine on Variable 5 or 6 for 15 minutes

    

24. As long as the cold is kept low, the crispy sausage will definitely succeed

    

25. Tie an ice pack to add another low temperature guarantee

    

26. The meat filling with good strength is very resistant, drawn and sticky

    

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28. As long as the temperature does not exceed 10 degrees, it will definitely succeed

    

29. Seal and freeze in the refrigerator for another half hour

    

30. Stir the frozen minced meat a few more times to loosen it

    

31. Start the enema

    

32. Fill eight points full, too full, it will burst when steaming, and don't pour too little, it will suffocate

    

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36. After all are hung up, where there is air, pierce the exhaust

    

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39. After the water boils, put it in the steamer, do not put it too densely

    

40. Steam on low heat for 18 minutes

    

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44. When eating, bake in an air fryer or oven for a while

    

45. The little ones of corn really love it

    

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47. Original fragrance