HOMEMADE DIY SAUSAGES
By VicentaLakin
Recipe Recommendations
Steps for HOMEMADE DIY SAUSAGES
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Main source: 600 grams of intestinal fittings for pork: formulation I (pentaces): salt 10 grams of sugar, 8 grams of vanilla, 3 grams of white, 15 grams of red rice, 5 grams of formula II (spicy): Salt 10 grams of white sugar, 8 grams of pepper, 2 grams of pepper, 15 grams of red rice, 5 grams of formula three: ready sausage sauce, 15 grams of white wine
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1. Cut the pork into a piece of colour or a large piece of thickness, and mix the ingredients into the pork and flood it for about an hour. 2. Clean up the salty intestines and impregnate them with water for five minutes。
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3. Placing salt intestine coats with funnels, closing the bottom, slowly pouring in the flooded meat. 4. Collapse the air out of the air with needles to emptied the air from where the bubble was found, in the middle of the line。
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3. Placing salt intestine coats with funnels, closing the bottom, slowly pouring in the flooded meat. 4. Collapse the air out of the air with needles to emptied the air from where the bubble was found, in the middle of the line。
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5. Putting salami down in the cold for about 10-20 days. 6. Consumable when eating。