Five sausages
By VicentaLakin
18 pounds of sausage, 6 pounds of spicy, 6 pounds of spicy, 6 pounds of fragrance yesterday. Sausage can be done in a detailed manner, with weather forecasts checked before doing it, preferably the first three days of the day. The first few days of drying do not make sausage sticky and dark. Of course, it means the weather, not the sausages, but the air. Sausage can buy pork-legged, front-butt or back-butt, and whether you buy that part, you better make sure that it's 30% fat (in fact, 40% fat is better) and that it's all thin. The meat buys it clean, then slices (or slices), and I see a netizen who says that fat meat can be crocheted, so it's more evenly spread in sausages, and it's more comfortable not to see big fats. Ha, ha, ha. Don't do it again。
Recipe Recommendations
- pork 6 pounds
- seasonings 1 bag
- casing 1 bag
Steps for Five sausages
1
Fever backup。
2
Intestine vest。
3
A proper amount of dry intestinal clothing is taken, and a pure water is used for about half an hour, so that it can be used softly (or with fresh intestinal clothing)。
4
Pork slice spare。
5
Put the sauce in。
6
Smuggle evenly for one hour。
7
Put your intestine on the back end。
8
Fill the intestines with cotton ropes of the same size。
9
Three to four days in the shade。
10
Dry and clean。
11
Steaming pots for 40 minutes。
12
Steamed intestines
13
It's for food when it's cold。Five sausages Make Tips
For sausages, you can use pork leg, pork shoulder, or pork butt. Regardless of the cut, it is best to ensure that 20% of the meat is fat (actually, 10% is also fine); sausages made entirely of lean meat will have a tough texture.