Cacao ! ∴∵ゞ(´ω`*) ♪
This time, sausage with cocoa seasoning !
The result is delicious with cacao sauces that go well with any dish.

0:00 Cacao Jang Sausage
0:26 Removing salt from sheep casings
0:57 Sausage Meat Kneaded with Cacao Jang
3:09 Intesting the sausage with a special sausage squeeze bag
5:39 Drying the sausage
5:59 Boiling
6:43 Sautéing
7:22 Cacao Jang Mustard
7:53 Finished
8:16 Tasting
9:29 Cacao Notes (About Cacao Jang)


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Cacao Jang Grain
https://tomoesaveur.thebase.in/items/36672185

Cacao Jang Paste
https://tomoesaveur.thebase.in/items/36672240

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Ingredients
A - Casing (sheep intestine): about 2.8m
A - Minced pork: 400g
A - minced beef: 100g
A - Grated onion: 1/4 of an onion (about 40g)
A - Granulated sugar: 3g
A - Black pepper: 3g
A - Nutmeg: 1g
A - allspice: 1g
A - Garlic powder: 1g
A - Consomme: 1g
A - White pepper: 1g
A - White wine: 15ml
A - Cacao醬 grains: 3g
A - Cacao醬 paste: 3 g
B - Egg white: 1 egg (about 36-40g)
B - Cornstarch: 50g
Cold water: 60 ml

1. Cut the salted casing into pieces for use, rinse with water and soak in water for 30 minutes to remove the salt.
2. Put ingredient A into a bowl and mix in a cutting motion over ice.
Add ingredient B and mix until blended, then add water.
Set a sausage bag and a mouthpiece, and put the casing into the mouthpiece.
Take out a little of the meat stock, remove the air, tie the casing, and squeeze it so as not to overfill it with meat stock.
Tie the ends of the casing together, pull out the air with a needle, and twist and roll the casing in alternating directions to your desired length of 16-18 cm.
Hang the sausage and let it dry for about an hour by exposing it to air such as a fan.
Boil the sausage for about 20 minutes at about 80℃.
Grill the surface of the sausage in a frying pan to crispy perfection.


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Cassette stove
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Kitchen scissors
KITCHEN SPATTER KS-203
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