Sorrow sausage

1

Get ready for high white wine, about 50 degrees. A bag of sausages with 3 kg of fresh meat. The enema is dry and, if not made from the top of the funnel or beverage bottle. The intestines in the other picture。

2

Pork meat is either pre-legged or post-legged (butt-butt) with front leg fatter and sausages more fertilized; the back leg is more meaty and the finished product is more woody. It is based on personal preferences。

3

It would be preferable not to wash the meat, with a small amount of dirty material, with kitchen paper or clean towels. It's really bad to clean up. The meat is removed from the skin and part of the fat, and those who do not like it can not fatten it, so that the sausage is more woody; and the meat is left in it, boiled, the finished product is more oily and the taste is more fertilizing。

4

It is cut to three to five centimetres long, three to five millimeters thick, and it is cut to a smaller extent, so that it is more evenly distributed in the meat, and it is less tedious to eat。

5

The white wine is poured into the meat, the sausage sauce is removed, the sauce is fully mixed with the meat tablet, and then covered or fresh membranes are preserved, and the salt is still made for two hours。

6

It's more red. Picking and preparing intestines。

7

The intestines wash off the salt. The intestines are bought in fat, with salt made for preservation。

8

Put your intestines on the enema. This step requires some skill, preferably wet or oily, in front of the intestinal suit, and immersed in the water, which makes it easier to place the intestinal suit on the enema, drain the air into the intestinal suit and tighten the tail of the intestinal garment。

9

Then it's made, and it's made of meat, and it's carefully squeezed into the intestines with its hands, so that it's even, and the air is removed by pressure. Start not to get too tight in order not to swell up. In case of a broken bowel, squeeze the meat out of the broken position, tie the rope and then fill the next section。

10

When one of the intestines is filled, the size of the intestines is too tight (bolder intestines), which can be properly squeezed. The sausage is then attached to the cotton line every 20 centimetres or so. It is not appropriate to placate the line too hard so as not to strangle the intestines。

11

Hot water, about 40 degrees in the pot, and rinsing of sausages. Stuff the sausages in the right place, so they can hang。

12

Finally, sausages are hung on hooks and tanned in ventilated areas such as the balcony. For about half a month, sausage dehydrated and dried, so that it could be evaporated or cooked. When a plate of fragrances comes to the table, can't it be saliva

1. The fabric can be bought in a bag of finished products, choosing spicy (spicy), spicy (spicy), wide spicy etc. Added by usage as described on the bag. The amount of salt needs to be controlled. The meat can be prepared a little more because of the skin and some fatty. 3. In case of broken or inadequate intestine clothing, the rest of the meat is difficult to handle. When it's finished, it's tight, and it's more intestines. If there's a small amount of air in the sausage that's not out of the air, you can leave him alone with a toothpick. When the weather is bad, the sausages are not dry, they have white stains and can be wiped with clean towels or a proper amount of white wine in kitchen paper. When the sun comes out, it moves into the sun and kills. Five months to a month of drying up, the sausage becomes dry and can be moved to a cold ventilated place or frozen in a protective bag. Vacuum packaging is better if available。