Homemade sausages
By VicentaLakin
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Homemade sausages
1
The pork water is warm and dry. Skinny cut apart, 28 percent. Fat cuttin' skinny slices。
2
Fat and thin, added to high white wine, salt, sugar, full blending, one hour's salt。
3
Clean your bowels。
4
Buys a little funnel from the intestines, and the intestines are placed on the funnel and the bottom is tied。
5
The pork is stuffed into the funnel, slowly squeezed into the intestines and sent to full 8/9。
6
Filled sausages are tied with cotton wires and toothpicks are punctured with ventilated air。
7
Hang it up for about 10 days, touch it with a little bit of flexibility, and freeze it。
8
The whole fermented, sliced, tasted like salty little wine。