Homemade sausages

1

Scratch up the ass and cut it to two or three centimeters

2

Strangling the pieces of meat into thin meat

3

The meat is in the pot

4

According to the way the sauce is added, the ratio of the formula is only a reference, which can be increased or reduced at will by the size of the population

5

Full and even mix

6

One salt intestinal suit, clean it up, then water it through the intestines, so it's smoother when it's pumped

7

Prepare the enema. Okay

8

The intestine suit is placed on the head of the mold, and the program is initiated, and the savory meat is pumped in from the feed mouth

9

Clean up the entrails with your hands, put a needle or a clean toothpick on the tip of the entrail, drain out the extra air, and then break the entrails into small pieces with a rope, as required

10

Put your little sausages in the cooler pot, and the little fire will boil, so don't let the water go, or it'll swell up and break your bowels

11

You can use a spoon to pick up the water, pour it on the sausage, and keep pushing it in the water

12

In about 15 minutes, the sausage can be taken out, naturally cooled, then put in a fresh bag, and the freezer can be preserved

13

You can eat it directly, and then reprocess it

14

Take two sausages and cut them in a single piece

15

Put a little oil in the pan on the ground floor, and we'll just have two slices of the intestinal tablets

16

A roasted sausage can be served with buns, cakes, noodles, rice, delicious

Salted casings can be purchased online; as they are salted, they can be stored for a long time and are very convenient to use whenever needed. Before use, soak and rinse them thoroughly with clean water, and also flush the inside of the casing with water to ensure smooth stuffing. If you prefer a delicate texture, use ground meat; if you prefer a chewier texture, you can stuff them with small chunks of meat. Seasonings and ratios can be adjusted according to personal taste; this is provided only as a reference. Since air may enter during stuffing, you can prick the casing with a sewing needle or the tip of a clean toothpick to release excess air. If you are making Chinese sausages, simply place them in a cool place to air dry. When boiling the sausages, do not let the water come to a boil at any time; simmer over low heat, use a spoon to rotate the sausages in the pot, and ladle the hot water over them to ensure even heating. Once the sausages are done, let them cool naturally, place them in a bag, and store in the refrigerator; consume within one week. There are many ways to enjoy the finished sausages—pan-fry, stir-fry, deep-fry, or roast them entirely according to your preference.