Sorrow sausage
By VicentaLakin
It's New Year's, it's New Year's, it's New Year's, it's meat, soup, it's new, it's old, it's home, it's home, it's home, it's home, it's good, it's home. The smell of bacon in the kitchen pan, the sausage cut on the plate, people always come to eat, haha, that smell..
Recipe Recommendations
- Pork in front of pork 5 pounds
- Sichuan-style spicy seasoning bun a pack
- cotton thread a
- casing
- slightly spicy
- other
- several hours
- ordinary
Steps for Sorrow sausage
1
The meat is removed from the skin, water is washed clean, dry water is dryed, (the weight ratio is 3 cents fat, 7 cents thin is the best, and the sausages so poured don't eat wood)
2
Cut the flesh into strips equal in size
3
I'm gonna go to the kit, a pack of just five pounds of meat, and I don't need any sauce
4
Put your hands on edible gloves, the way you scratch them hard, the way you modulate them, the lid, the pickle for about 3 1 5 hours
5
I'm going to open my bowels, wash the water with cold water
6
Cut the intestines into appropriate lengths, make four knots of sausage, take a piece of sausage, pour them all on the fungus, put some meat on the fungus, take the intestines easy on the fungus, as shown
7
Strangling the bottom of the intestine with a line
8
Then the left hand takes the funnel, the right hand takes the meat to the funnel, the right hand takes the meat to the funnel, the left hand takes the meat a little bit harder when holding the bottom of the funnel, so that the meat is so tight
9
After filling, sponge-wire on the top, fast-stretching short and consistent festivals, a few times with needles, air, one end of the sting, flipping over, hanging up again, a tight coat hanger I use, putting it around seven days in a cooler air, two hours in a cynic tree, drying it up in a cooler balcony for two or three days, and eating
10
the above approach is based on the use of a knack, which can be done if you bring your own cheesy sausage: main: a fat pig's pre-sort (ten pounds) and a fat pig's pre-sort with thirty-seven legs, trim: a pig's intestine (the appropriate amount) with a high (150 grams) of white wine (150 grams) salt (125 grams) with white sugar (50 grams) pepper pasta (10 grams) pepper pasta (10 grams) with an old ginger with 50 grams) pepper pasta (50 grams) with more than 5 g) with salt (50 grams) with the same amount of salt as you like
11
It'll be New Year's. Make your own sausagesSorrow sausage Make Tips
When you're done with it, you can dry it in the cool air for seven days