Homemade wide sausages
By VicentaLakin
Thanks to the hands of the grocer Haiyan, I finally ate home-style sausages from abroad. There have been several searches of the salami, but the taste of the salami has never been extensive. Seeing this square, it's supposed to taste good. It tastes good. It tastes good. It's just too thin for my sausage. While the weather was good and the temperature was moderate, he immediately bought six pounds of meat, cut it and poured it on. It's about cutting meat, not hanging meat. It's got a taste. It's the best meat to be fat and thin, and it's 2-8, too thin to be hard。
Recipe Recommendations
- pork 10 pounds
- sugar 500G
- high-alcohol liquor 250g
- soy sauce 500G
- white SUFU 170g
- salty and sweet
- pickled
- several days
- simple
Steps for Homemade wide sausages
1
cut the meat into five millimeters, cut it apart, and when it's mixed, it's even. (so much trouble can also be used to hang meat, but it definitely doesn't taste good to cut meat. i'm not sure
2
Cut meat in hot water, 15 minutes in Rio, and bleeding, which removes the smell of meat. (American pigs kill without bleeding, meat tastes so bad. I'm not sure
3
Squeeze it out and drain it。
4
Put the sugar in the mix, better get the sugar fully absorbed。
5
It's in the flesh and it's fully absorbed。
6
Rotten milk. I used a flat mouth。
7
Smash it in, evenly。
8
White wine, preferably gin or rose wine, at heights. I put rose wine on. Pickle over four hours。
9
Intestine is washed with salt and a small amount of alcohol is used for 30 to 40 minutes. I bought pig's sausage at the supermarket. I can't get sheep's sausage. I got six pounds of meat, five intestines. It's a picture of the black peppers. I'm not sure
10
Put your intestines on the funnel or on the enema, and neither of them will be used to cut a mineral water bottle, just the same。
11
Put the meat in the funnel, press it down with a little spoon, and the meat pours into the intestines. It is then filled with a section of rope and can be fully filled and tied。
12
Six pounds of meat, and it's done. The air is pumped out with toothpicks or needles, where there is air, and then evenly on the intestines, so that they do not explode while they are dry and sunbath。
13
Washing the surface with white wine (it is said to protect the fly, but it is a lie, it is possible to kill the fungus, it is a high-rise fly-free problem, it can be hanged, and a low-level net can be bought and tanned. ) Hanging in a ventilated sun does not allow direct exposure to the site for 10 to 15 days. It may not take that long。
14
Harvested, I tan for 12 days。
15
It could be a year
16
You don't have to buy that bad white sausage anymore。