Homemade wide sausages
By VicentaLakin
When we saw the squares, we made the broad sausages, which tasted like the Emperor. The wide salami is sweet for me, a native Cantonese。
Recipe Recommendations
- sandwich meat 4 pounds
- soy sauce 30g
- salt 30g
- high-degree rose liqueur 120g
- sugar 150g
- Guanghe fermented bean curd 80g
- pig casing 2 pieces
- salty and sweet
- skills
- several days
- ordinary
Steps for Homemade wide sausages
1
This time it's fatter, cut it down, cut it down。
2
Skinny parts cut thin. Fat and skinny just 2:8, fat 400, skinny 1,600. Weenies have to cut their mouths。
3
Combining thin meat with fat meat and mixing sugar to sugar melt。
4
The salt, the raw and the corroded, the pickles are completely absorbed by the meat。
5
It's a high number of roses or wines, so that the wine is fully absorbed。
6
Pickle over two hours。
7
The saline pig's intestines is soft with cold water, which washes the intestines in the taps, thus facilitating the integration of the intestines。
8
Put your intestines all over the enema and tie their tails。
9
Start enema, put meat in the funnel, stick it in with a wooden stick, it's good。
10
I'm used to filling up an intestine and holding it tight。
11
Toothpicks or needles are ploughed where there is air, and then a few of them are ploughed at will to ease drying。
12
I'm hanging on a hanger, in an Internet bag. The temperature is low, 10-15 degrees centigrade, and I put it under the sun. (At the end of last year, the trees were cut down, and there was no shade. I'll just have to go straight to the sun and it'll prove to be feasible
13
It's 14 days in the sun, and it's just a little hard. Seal the freezer。
14
Steam two. Tastes and colours are good。
15
Fatty is perfect, fat is transparent。