Homemade wide sausage
By VicentaLakin
The most important thing about making sausages at home is that meat is fresh and sees reality. The taste is perfect for what you think. After more than 20 days of natural wind drying, it tastes like Pacchan。
Recipe Recommendations
- sweetening
- mix
- several days
- simple
Steps for Homemade wide sausage
1
Get your intestines ready。
2
Clean up and blow to see if it breaks。
3
Meat slices in salt sugar。
4
It tastes good。
5
Add red powder。
6
With orange skin。
7
Combination pickled for 30 minutes。
8
Pick up the orange skin。
9
The tail of the intestinal vest is then tied to the other end of the bottle。
10
Put meat in it and crush it with chopsticks。
11
When you're done with all the meat, it's a section with a rope to the length you like。
12
A small hole with toothpicks on each section of the sausage surface makes the water dry faster。
13
Then you can eat it in the air for more than 20 days。Homemade wide sausage Make Tips
Make the sausage smell, as you like. It tastes better 30 days。