Smoky sausage
By VicentaLakin
A diet is loved to death by those who love it and those who don't. It's the intestines. The intestines are perfect for all kinds of practices. I'm only in love with fumigants. Tastes rich and fat. It's a bit complicated, but it can't be done easily。
Recipe Recommendations
- Pork Fat Sausage 1500 grams
- onion and ginger spice appropriate amount
- brine half pot
- Cypress sawdust appropriate amount
- white sugar appropriate amount
- salty and fresh
- smoked
- several hours
- senior
Steps for Smoky sausage
1
The raw pig's intestines are watered with warm water, flour, white vinegar, and wash both inside and outside. Keep more fat. Don't take it too clean. It's good to be fat。
2
Washed fatty, clean, looks smooth。
3
Fat intestines water, which is then washed with warm water and slag on the surface。
4
In halogen, halogen to chopsticks can easily pierce. I've had a pot of halogen for seven or eight years. I don't normally freeze in the fridge。
5
The fat intestines are taken out a little dry, but don't hang out。
6
A mixture of cassava and white sugar on the bottom mattress and on the paper. Put on a stainless steel hammer or a grilled net, so that the intestines can be properly tuned while the heat is hot. The fire burned the bottom of the hot pot, when smoke began, covered the top of the pot, burned it for two or three minutes, then shut it down for a little while。
7
Take out the fumigated intestines and put on a perfume。
8
Cut to the size you like, you can eat. It's good to eat straight, and you can make a little garlic. Finally, the fat must be retained. It's the fleshy intestine spirit