Homemade vase sausage
By VicentaLakin
In autumn and winter, the annual rush begins again. Every year I pour sausage. It's a winter. While fresh ginger is on the market, fresh peppers are on the market, and while winter is here, I'll be happy to pour sausage。
Recipe Recommendations
- Fat and lean pork 5 pounds
- pig casing
- Fresh ginger 30 grams
- salt 1 scoop
- cooking wine 20 grams
- soy sauce 5 scoops
- peppercorns 1 handful
- original
- a day
- ordinary
Steps for Homemade vase sausage
1
Go to the supermarket and buy three cents of fat, seven cents of thin fresh pork to wash and cut small pieces。
2
The fresh-listed ginger is cleaned and sliced with water in the kitchen。
3
A pot of wine。
4
Filter out ginger ale with a leak。
5
Get ready for the new market for peppers。
6
Salt in the basin, peppers and sifted ginger。
7
Hit two eggs in the bowl。
8
Putting the eggs in the pot。
9
Specialized tools for preparing sausages (available online)。
10
Into the body, they draw colour and add starch and mix it with eggs, wine, salt, ginger and pepper。
11
Get your intestines ready. Put them out with water. And remember, in that case, the intestines will rot。
12
Put salted pork in the mouthhole of the sausage。
13
On top of the horn, you put your intestines on。
14
Well-filled cheesy sausage。