A wide sausage
By VicentaLakin
The sausages made a few years ago, the drag and pull, the first time they were done, the way they were searched for the squares, the way they were filled with white wine, the way they were filled with sugar and salt, the way they were waiting for them to be tried, the way they were done, the way they tasted。
Recipe Recommendations
- salty and sweet
- pickled
- several days
- ordinary
Steps for A wide sausage
1
Prepare the raw materials。
2
The intestine is washed with salt and then immersed in white for half an hour to remove the smell. The amount of white wine used here is not included in the appurtenance
3
All the supplements together。
4
All in the meat。
5
Combination for use。
6
The bloated intestines are then cleaned, placed on the enema, and the final tail is tied。
7
A laced raisin is filled from the horn, and a intestinal garment is also tied to the head。
8
The middle part tightens with cotton as it needs。
9
Just dry out。A wide sausage Make Tips
The coated sausage skin is sticky and can be easily washed with fresh water, making it easier to dry. 2 Prior to formal enema, the intestines can be filled with water to examine the breakout, which can be disposed of in a timely manner. 3. Do not hang out too long, so that it is not too dry to affect taste. 4. The ratio of meat to thin meat is 3.7