Chinese Rice Stuffed Sausages

1. 1

   In a wok add oil to coat the wok add pork, sausages, bacon, shrimps, onion, water chestnut and bamboo and stir-fry for 5 minutes add oyster sauce to taste.

2. 2

   Blend the cooked rice and blend together and return rice mixture onto the baking pan to cool.

3. 3

   Wash the casting and feed the open end into the sausage tube until fill and tie off one end.

4. 4

   In a kitchen aid mix and insert the sausage tube onto the kitchen aid and feed the rice mixture into the feeding tray.

5. 5

   Fill the casting and tie off about 6 apart.

6. 6

   Repeat until done.

7. 7

   Place the links onto a baking pan and refrigerate to chill.

8. 8

   With 10 yard of casing with make about 30 each of 6 sausages.

* Per serving · 4 servings · Values may vary.

No additional tips available.