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Crispy Black Pepper Chicken Sausage

Name: Crispy Black Pepper Chicken Sausage
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1000 Chicken breast; 2 Eggs; 10 Salt; 5 Chicken bouillon powder; 20 Sugar; 6 Black pepper powder; 30 Light soy sauce; 20 Oyster sauce; 50 Cornstarch; 30 Ice water; 2 Pork casings; 3 Ginger

Other★ Easy6min

Prep 5m ·
Cook 1m ·
2 Servings

IngredientsWhat you'll need for Crispy Black Pepper Chicken Sausage

	Ingredient	Amount	Notes
	Chicken breast	1000
	Eggs	2
	Salt	10
	Chicken bouillon powder	5
	Sugar	20
	Black pepper powder	6
	Light soy sauce	30
	Oyster sauce	20
	Cornstarch	50
	Ice water	30
	Pork casings	2
	Ginger	3

A delicious Crispy Black Pepper Chicken Sausage recipe.

Cooking StepsHow to cook Crispy Black Pepper Chicken Sausage step by step

Step 1 Detail

Peel and wash the ginger, cut into thin strips, place in a bowl and soak in boiling water for 30 minutes.
Step 2 Detail

Rinse the salt off the pork casings, then rinse thoroughly with clean water three times and soak for 20 minutes.
Step 3 Detail

Wash the chicken breast and trim off any fat and tendons.
Step 4 Detail

Slice and mince the chicken. I like it with some texture, but mince it into a fine paste if you prefer a smoother consistency.
Step 5 Detail

Place the minced chicken in a large bowl, crack in the eggs, add salt, chicken bouillon powder, sugar, light soy sauce, oyster sauce, and black pepper powder. Mix well.
Step 6 Detail

Put the cornstarch in a small bowl, add the ice water and 20g of the ginger soaking liquid, stir until smooth, then pour into the chicken mixture.
Step 7 Detail

Stir vigorously in one direction until the mixture becomes sticky and elastic. If you have time, refrigerate for 1 hour; otherwise, proceed to stuffing right away. Slide the pork casing onto the sausage stuffer and tie a knot at the end.
Step 8 Detail

Squeeze the chicken mixture into the casing, tie a knot at the tail end as well, and secure with cotton string.
Step 9 Detail

Prick a few small holes with a toothpick, especially where there are air bubbles, then air-dry the surface moisture.
Step 10 Detail

Place in a pot with cold water, do not cover with a lid. Cook over low heat for 40 minutes, maintaining a gentle simmer throughout.
Step 11 Detail

Remove and immediately plunge into cold water. Change the water 2–3 times until the sausages feel cool to the touch, then place on a drying rack to air-dry. The cold water bath makes the sausages firmer and more bouncy — the texture is wonderful!
Step 12 Detail

They come out small and bite-sized!
Step 13 Detail

You can see visible black pepper specks throughout.
Step 14 Detail

Firm and bouncy texture with a rich black pepper flavor — absolutely delicious, low-fat and guilt-free!