[賤哥的灶卡] 南部粉腸 Taiwanese Sausage Southern Style

這不是平常在說的粉腸. 這是有灌漿的冷盤吃的. 台灣南部比較常看到.
This sausage is a different type of sausage. The pork is mixed with a mixture made from sweet potatoes powder. Even in Taiwan, the same name is used for different dishes between North and South of Taiwan. This is a Southern style, eat as a cold dish.

材料 Ingredients:
豬肉(梅花肉) 350克 Pork Shoulder 350g
豬腸衣 Hog Casing

醃肉調味料 Marinating Seasonings:
鮮魚醬油或一般醬油 2小匙 Fish Sauce or Soy Sauce 2 tsp
鹽 1/4 小匙 Salt 1/4 tsp
糖 1.5 小匙 Sugar 1.5 tsp
雞粉 1/2 小匙 Chicken Broth Powder 1/2 tsp
五香粉 1/4 小匙 Five Spice Powder 1/4 tsp
香油 1小匙 Sesame Oil 1 tsp

粉漿材料 Powder Mixture:
地瓜粉1杯 (150克) Sweet Potato Powder 1 cup (150g)
紅糟醬 2大匙 Red Vinasse Sauce 2 tbsp
溫水半杯 Warm Water 1/2 cup
熱開水1杯 Hot water 1 cup

作法:
1.  瘦肉切成條狀，加入醃肉調味料，醃至少15分鐘. 隔夜更入味
Cut the meat into short strips. Marinated for at least 15 minutes. It gets more flavor if marinated overnight
2.  在鍋中倒入一杯的地瓜粉及半杯的温牛水先拌開。再加入紅糟醬. 會有點難混合.
Put the potato powder in a mixing bowl. Mix with half cup of warm water. Also add in the red vinasse sauce. The mixture is a little difficult to mix, it gets really sticky
3.  再加入一杯的熱開水快速拌勻，拌好後呈現濃稠狀。水要夠熱. 要趕快拌開.
Pour in the cup of hot water and quickly mixing it well.
4.  加入醃好的瘦肉拌勻。
Add the marinated pork
5.  腸衣一般是新鮮用重鹽醃著，腸衣用水將鹽洗淨就可來灌粉腸，將腸衣套在瓶口上，只需套一小部份，並在腸衣尾端打結。
Hog casing usually come in the package with salt. Wash it clean before use. Put the casing on the sausage stuffing tube. Tie the end
6.  將拌好的粉漿肉，灌入腸衣內。
Start stuffing the meat mixture into the casing.
7.  不要灌太滿，結尾一樣打結。
Do not over stuff the casing and leave a little space close to the end. Tie the other end.
8.  不要灌太長，用手調一下，讓肉都能平均分佈在每個地方。
Keep the sausage short. Gently rub it to make the meat evenly distributed
9.  事先準備一鍋滾水，轉小火，兩手拿著粉腸兩端稍微過水一下再入鍋. 燜泡15分鐘。中間可以稍微換個面. 小心點不要弄破. 時間到之後可以在泡個10-15分鐘熟成。
Make a boil water first, turn it on low heat. Handle the sausage on both end, dip it in and out 2-3 times in the hot water before fully submerging it. Cook on low heat for 15 minutes. Turning side a couple times gently. When the time is up, turn off the heat. Keep the sausage in the water for another 10-15 minutes to ensure they are fully cooked.
10.  撈出放凉。
Take the sausage out and let it cool
11.  等完全凉透，就可分切小塊，搭配蒜泥醬油來吃最對味。
This is a cool dish. Slice it before serving. It tasted better with Garlic soy sauce

蒜泥醬油 Garlic Soy sauce:
蒜泥適量, 糖:醬油膏:醬油:水約 1:1:1:2
Fresh minced garlic and mix with Sugar: Soy Sauce Paste: Soy Sauce: Water with about 1:1:1:2 portion