Homemade sausages
By VicentaLakin
It's for the end of the year. Whether it's meat or sausage, look at a lot of people in the yard, or a bunch of balconies and roots hanging on the balcony, and it seems that even the air smells attractive. Walking on the road, looking up at the smell of the family hanging up, it felt that the new year was really approaching. My mom got a lot of sausage this year. Even if it is a northerner, the diet has tasted like the south since the marriage of the southern husband, and the sausage is naturally delicious. Weenies are easy to make, and there's not much too strict in them, so they can be put on their own. You like it dark, you put more sauce; you like sweet, you put more sugar; you like spicy, you put pepper pepper; but it's not rare. It has the effect of leaching, bacterizing, prolonging the shelf life. A well-filled sausage hangs where there is both solar light and ventilation. With the help of the wind, the wiener can dry quickly; with the light of the sun, the oil in it can come out and taste more dry. Weeds that are well prepared, they can be evaporated, they can be fertilized, they can be fertilized, they can be fat, they can be fat, they can be fat, they can't be fat, they can't be fat, they can't be fat, they can't be dry, they can't eat. It's delicious for cooking and cooking。
Recipe Recommendations
- pig hind legs 5000 grams
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce a little
- high-alcohol liquor 150 ml
- salt appropriate amount
- white sugar appropriate amount
- salty and fresh
- skills
- several hours
- ordinary
Steps for Homemade sausages
1
The pig's back leg is cut to about two centimetres of porridge, and the sauce is mixed for about two hours, and the sauce isn't too much, so it can be put in the taste, like spicy, with pepper powder and pepper powder, with a little salt, and I'll use two pots of high white wine. Head
2
The salted intestine was washed several times, worn onto the enema, first stuffed into the enema. Medium
3
Put all the meat in the intestines
4
Scratch it with your hands, fill it with intestines, put a needle in the air and split it with a little rope
5
Hang the sausages outside the balcony
6
It's done the other day. It's almost dry enough to take off the vacuum
7
Take a few dry wieners and put them in the plate for evaporation
8
♪ Fat, thin, fat ♪
9
Smells goodHomemade sausages Make Tips
Salted intestines and enemas can be purchased online and easily used; the sauce can be adapted to its own taste, a little saltier for preservation, and the high white wine allows me to use two pots of blubber, which is good for embalming; the salami is not too dry, it's hard to squeeze, and it feels dry, so it can be collected; and the air is dry and ventilated for a week。