The little sausage

1

Preparation material。

2

Meat goes to the skin。

3

Cut the chunks。

4

Cut it a few more times。

5

Cracked inner basins with sugar, salt, wine, fragrance, red powder, fresh water。

6

Smash even。

7

The government has not been able to find a solution to the problem。

8

The sheep's intestines immersed in the water about 20 minutes early

9

Cleaned sheep's guts into the funnel.

10

Top of the intestines。

11

The funnel is tilted 45 degrees, with a thick end of chopsticks pouring meat inside。

12

Each one of these checks has a large air hole。

13

If there's a big gas hole that piercs it, squeezes the meat forward。

14

A single line of cotton rope is attached to each equal part of the sausage that is installed。

15

Dry surface water。

16

Put it in the pot for about 10 minutes. When you're boiled, you can store the fridge and eat whatever you want。

17

On the top of the oven, the 200 degrees of fire is about 20 minutes of mid-haul。

1. This is my first time making sausages. It felt a bit troublesome at the start, but after stuffing two, I felt much more proficient. It’s actually not that hard. I’ve decided to make the Chinese sausages for the New Year myself as well. 2. For the seasoning, it is best to mix it yourself first, then take a small piece of meat, fry it in a pan, and taste it. I followed Shuangshuang's recipe with some modifications, but I don't think it turned out exactly as I imagined. I still need to work on that. 3. I used pork front leg, but you can decide based on your own preference. Personally, I think it tastes better with a little more lean meat. 4. I chopped the meat by hand. It wasn't actually that much trouble; compared to stuffing the sausages, this part was easy. Of course, you can also take it to a meat grinder to have it ground. 5. Don't use too much force when stuffing the sausages, to avoid piercing the sheep casing with the chopstick.