Homemade broad sausages

why don't i choose five flowers, five flowers, all fat and thin, and make a swarm of salami, but it doesn't taste right, because it needs meat first! chetting for the weight, and chowing for the fat for the night. then it's harder to pick up pickles, and the same thing is cuttin in the fridge, and the next day i mixed it with thin meat into 100 g sugar, high rice wine

I'm not buying two pounds of fresh powdered intestines, I'm shaving my own intestines! Fresh powdered intestines, salted out of them, scraped the thick ink with a spoon, left with thin clothes, shaving intestines on the centimetres of rice, salted for the night, smelly

Scratch your bowels, pick up your meat, start enemaing. I don't have a funnel. Cut off the part of the cola bottle and then fill it up! When you're eating meat, be careful to be thin and stick a chopstick in it and not let the air in it! When you're done with a little bit of gas, get your toothpicks in your mouth, get your air out, don't let it get in there, make it uncondensed! Then you put the well done sausage in the 80-degree water, and you get it out in a minute or two, and you can just get it in the sun, and remember to wipe peanut oil outside the sausage! If you don't wipe the fly, you'll get a half-month sun

I put it in the fridge because it's wet and hot in the south and it's bad

It's delicious, and it's made all night with sausage and sausage and then evaporated in a cage