Homemade sausages

This season in the northeast is no longer suitable for bologna. The temperature of the interior and the exterior is too high, one zero to twenty degrees and one zero to twenty degrees. My house is not well-heated. It's still too hot for salami. I've been fighting a few places with sausages, a balcony, a refrigerator, a kitchen, a garage. Is it easy to eat

Recipe Recommendations

pork
air-dried pig casings 4 pieces
Cantonese sausage mix

salty and sweet
other
several days
simple

Steps for Homemade sausages

Pork, tweezers, as little as possible. Fat: thin = 2.8. Bo pork bought without water. If it's not clean, you can wipe the surface with kitchen paper

Pork cuttin or sliced, cuttin don't be too small, sliced not too thin, I'm thin, I'm thin, I'm big, I'm fat

Sliced meat mixed together

I bought a wide salami sauce and a spicy one

Join the wide salami mix. A bag can mix five pounds of meat

It's fully modulated. It's salted for over two hours

Wind dry pig's intestines with water for more than an hour. Wine

Put all the bloated intestines on the enema. You can put some oil on the enema

Fill in the salted meat

Filled sausages are knotted with cotton wires every about 15 centimetres, hanging in a cool ventilated area, and dry, which takes about half a month. I made a little more spicy, and at the same time I made bacon, and I was busy. Jesus

It's after the wind

Cut the noodles