Home-made sausages
By VicentaLakin
Homemade sausages. Clean and clean! If you want to learn more about graphs and food production, you can focus on the Twitter public, "Favorite."
Recipe Recommendations
- Pork in front of pork
- sausage seasoning 220 grams
- salted casing a plurality of
Steps for Home-made sausages
1
The ratio of fat to thin meat is 3.7 for fresh pre-pocket meat purchased in a restaurant or supermarket, and too thin to dry and too fat to get tired。
2
When the surface of pork is cleaned with water, it must be dried and sliced。
3
Now there are sausages of various tastes that you can choose according to your favorite taste, and I still buy some of the best brands I've ever bought on the Net, spicy, spicy, spicy, spicy and wide。
4
A pack of sausage spices can pick up about 6-7 pounds of pork and spread a pack of spices on the cut pork。
5
Because the sauce is spicy, it is suggested to mix it evenly with one-time gloves at the time of mixing, and at least two hours to make the pork fully tasted。
6
And while we're making pork, we take out the intestines that we need to refill the sausage, and we still buy them。
7
Take the intestines out into the basin。
8
After half an hour of bathing in the intestines with warm water, they were washed repeatedly with fresh water。
9
In order to make the intestines cleaner, and to check whether the intestines were broken, the end of the intestines was watered under the faucet, so that the entire inner walls of the intestines were cleaned。
10
Take out the funnels and cotton line spares for sausage。
11
Scrambling of a wash of the intestines slowly on the funnel and a knot in the tail. (The family has more energy than an enema. People who don't have a funnel like this can use a mineral bottle.)
12
It's starting to envelop the sausage with chopsticks very slowly, and it turns out that it's the most practical thing to do with hand-plug meat, be careful not to overstretch the meat, squeeze it down, put the meat in the bowel under the coat, not in a single position, fill it with toothpicks or needles, so that the air can be drained out and refilled, otherwise the intestines can explode, whether it's a skill or a skillful exercise, and it'll be perfect。
13
When it is filled, it is severed in the middle with a cotton line, tied in the tails of the intestines and pierced on the surface with a toothpick or needle。
14
Hanging up in the cool air, never in the sun, you can eat with sausage dry for about a dozen days
15
The dry sausages, especially for busy working people, cut the sausages, wash the surface with warm water and slice them, and go straight to the pot and steam them with garlic and quinoa, which is delicious
16
It is also said that the pork that is bought will have a lot of pig skin left, which should not be thrown away, and that the pig skin will be extracted from the water, and the proper amount of Li Jin-chul halogen juice will be put into the electric pressure pot for a while。
17
LOOK AT THE HALOGENATED PIG'S SKIN CUT AND MAKE IT WITH CHILI. SUPER Q-BALL. TRY IT