Homemade pork sausage

It's winter. It's a good time to make our own sausage. The choice of pork is best made by the ratio of three to seven or four, because it's too thin, and it's dry, and it's hard, and it's good and fragrance. The intestine clothing used is more conveniently salted and can be used for approximately 10 minutes in water. You can't get all the water at once. It is not appropriate to keep the intestine coats that have been simmered for too long. Take whatever you want. Salt intestine won't break in the fridge for a year. A tool for enema can be either specialized or homemade with a drink bottle, and a small stick with a thick thumb can be better prepared to fill the meat in the intestines. The enema is prepared with a long suture needle or sharp toothpick, releasing large amounts of gas generated during the enema. When all of this is filled, the ropes can be split into even segments, and a firmer shelf can be found to hang the enema, dry or dry in the shadows. When the skin is wrinkled and the middle is hardened, it can be covered with a bag and kept hanging there. If the ventilation works, you can eat for 10 and a half days. The sausage is removed, the desired quantity is intercepted, the surface is washed clean with water, placed in deep, large plates, the boiler is steamed, the excess soup is poured out, sliced and the cold is available。