Sorrow sausage
By VicentaLakin
Sausage is red, salty, fertilized, good for saloon food, best done around winter. The sausages after the smoke tasted more rosy。
Recipe Recommendations
- Meat in front of fat and lean pork ten catties
- pig casing appropriate amount
- high-alcohol liquor 150 grams
- salt 125 grams
- white sugar 50 grams
- pepper noodles 10 grams
- pepper noodles 15 grams
- MSG 10
- spice powder 5 grams
- salty and fresh
- pickled
- several days
- simple
Steps for Sorrow sausage
1
Fat pig with meat on his face and meat on his face. Wash the slices。
2
Get ready for the sauce. ♪ White wine, salt, sugar, pepper noodles, pepper noodles, spice powder ♪
3
A good slice of pork with full white wine。
4
The salt, the pepper noodles, the pepper noodles, the flavors, the sugar, the spice powders and the flats are plattered on the meat。
5
Smelt。
6
Get ready for enema tools。
7
Filled sausages. The piercing emboldens。
8
Hang on to the ventilator for about six months. Twenty minutes of evaporation and then sliced。
9
If you like the smell of smoke, you can dry the sausage. A tablet of tin paper was placed in the iron pot, and four slabs were seized and spread evenly on it。
10
Put it on the grill。
11
Put on the sausage to dry. Because it's at home. Not much at once. It's a lot better than that. Every time it's dry, a certain amount of shell is added。
12
Put on a proper pot cover. We'll use the fire first, we'll change it to a small fire when there's smoke, and we'll dry it for 30 minutes. Remember to get the smoker to the maximum。
13
Dryed sausages red. It'll be a few more days. Chongqing likes to eat smoky sausages。