by sorrydude » Thu Oct 19, 2017 5:25 am
Here is a large scale production formula. You should be able to scale it down for small batches, maybe omitting the carrots. This is a translation from the original Korean document, as best as I can do it.
Method:
Immerse starch noodles in 23℃ water for 4 hours. Move to 52℃ water and immerse for 3 minutes. Place in 13℃ water for 10 seconds for chewiness.
Prepare vegetables in advance by washing. Mince ginger and garlic finely. Slice spring onions into 8mm lengths. Slice sesame leaf into 7mm lengths. Cut carrots into 5mm julienne strips.
Mix 60kg prepared starch noodles, 400gr minced ginger, 400gr garlic, 200gr sesame leaf, 1.34gr julienned carrots, 600gr spring onions, 600gr salt, 550gr sugar, 50gr black pepper.
Combine with 6.8kg pork blood, 7kg lard, 3.8kg cooked glutinous rice.
Wash pig small intestines in a 6~8% salt water solution.
Stuff mixture into casings.
Cook sausages by immersing in 100℃ for 4 minutes. Remove from the water and steam for 8 minutes. Place in 13℃ water until the sausages have a 21℃ internal temperature.