Make your own sausage

First, the pork can be washed (preferably fat 1:9; of course 3:7 also); the pork can be too thin, it can't taste too good (the old cat feels), it can be cut into small pieces, it can be put in containers, there must be a spare 4, the purchased intestines will be put in water, it will be washed, it will be impregnated 5 and the raw materials will be smoothed, it can be bloated for about 1 - 2 hours, and sausage can be made! 7 and the sausage will be dried up in the wind until the drying of the sausage (about 3 days, 4 days, not rushing out of the air in the intestine), it will be filled with pork in the intestine, it will be in a 15-cm range, it will be tied (or laced with rope) and it will be dryed up in the sausage, until the drying of the sausage (about 3 days, 4 days, 10 days, and then the drying of the sausage will be reduced to the steam, and then it will be in the process of 10 minutes (the drying)