Homemade sausage-You Are Foodie

By Jessica
21

Homemade sausage

The north wind has been drying the cured meat. I watched many friends wax the cured meat. The salty, sweet, spicy, smoked, seasoning, etc. all depend on your own taste. As long as you like to eat, it's good. The weather has been good for the past week. It's just the right time. I also went to the hot spot..

Main Ingredients

Salted casing 90 g
Hind leg meat 5000g

Auxiliary Ingredients

Step 1 . Dice the pork.

Step 2 . Soak the salted casing in water for about 2 to 3 hours, and prepare the bottle neck of coke.

Step 3 . Prepare all seasonings.

Step 4 . Add all seasonings to the diced pork.

Step 5 . Stir well and marinate for two hours.

Step 6 . Soak the casings and fill them with water to flush the water.

Step 7 . To start enema, put one end of the casing into the cola bottle neck and pour meat into it. Pour the casing while driving down. When the casing is half filled, close the mouth first, and then pour the other side in reverse. This saves more time than filling the end of a sausage, because the meat doesn't have to go so far.

Step 8 . The intestines should be filled solidly. The filled intestines should be tied up with zongzi thread according to the length of your favorite. When tying the string, you don't need to worry about bursting the casings. If you tie it hard, you won't burst. Oh~, after tying the section, prick the bubble with a needle to vent.

Step 9 . After tying, of course, it will be dried.

Step 10 . Sausages dried all day.

Step 11 . The sausage that has been dried for two days is very annoying, because the sausage is filled solidly. It starts to dry after two days, and the skin is tightened, but it doesn't shrink.

Step 12 . on the third day.

Step 13 . On the the fourth day, the skin began to shine, and it could be eaten or preserved after about 10 days.

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Cooking Steps