Homemade sausages
By VicentaLakin
Steps for Homemade sausages
1
Ten pounds of meat, fat: Thin: = 2.8, of which 70 per cent are teaching meat (both fat) and the remaining 30 per cent are cut (all fat) and can be adjusted on their own. Ding tastes better2
I've made 5 pounds of Chinese sausage3
100 g starch and 300 g water, to be converted to water starch4
Solution, water starch (in two additions), eggs each added to the meat pie, mixing (recommended by hand, more even) pickled for at least two hours, and room temperature not recommended for more than four hours5
The enema is filled with nine points, so that it does not break the intestines, with toothpicks and an eye ventilated air, and is left in the cool air for 12 hours。6
Steam, 30 minutes after the boiler starts7
We're good. Let's go8
You can see the meat in it. It tastes better, tastes better. You can eat it directly, you can bake it