Homemade sausages

I don't remember how I started to think about making sausages. I just remembered that I didn't want to stop doing it for the first time. It's been eight years now. The winter-to-winter period of each year is our weather, which is particularly good for cooking, with more than a week of sunday weather, low temperatures, low temperature weather forecasts, three or two degrees, lower actual temperature estimates, more than a dozen degrees of heat, and frost in the north, so that when the meat is hanging out, the rest can be given free time. Remember the first time I did it was to see someone else's recipe fill my sausage with a bottle of mineral water, maybe I'm too stupid, too hard to be sure of my life, but it's worth it, but the next year I'm going to have to get a sausage, just with an enema to buy an intestine suit, which is really a god to me. So I'm going to suggest a enema to buy an intestine suit. I've bought salt sausages, I think pigs' intestines are better than sheep's intestines, I've been filling them faster, I've had a much lower rate of damage than sheep's intestines, I've made three sausages this year, I've bought two intestines, and the contrast is clear. All I've bought in the past, except for the first year, were sheep's intestines, no comparison, and I'm going to use them later. Weenie's thinness is 2.8 more than mine, and this year it's a lot of other people's recipes, usually 3.7, and a lot of weenies for sale, studying the others' share, and then it's decided to use it. I wasn't that strict in the past, so I thought, this year, I had a one-off bowl to measure the meat, and I was personally quite satisfied。

Recipe Recommendations

pork appropriate amount
casing appropriate amount
Enema artifact a
salt appropriate amount
soy sauce appropriate amount
Yellow rock sugar powder appropriate amount
high-alcohol appropriate amount

salty fragrance
other
several days
senior

Steps for Homemade sausages

I bought both meat for the back leg and meat for the heart. When the meat is washed, the water is washed with the kitchen tissue。

Separate the fat and cut the fat into Ding。

Skinny slices, just the size of a regular cooking. Or cut the strips, cut them and cut them off. Remember to remove the sprain before cutting。

Prepare a one-off bowl to measure meat。

One bowl of fat and four bowls of skinny and two bowls and eight bowls in the pot。

This year's special canteen, with white wine for meat spray, is convenient。

I'll spray white wine and then put salt. The amount of salt refers to the amount of normal cuisine, that is, the amount of salt that is used to be put in so much meat. Smash even。

Smash it, put it in sugar powder and smoke, and continue to mix it. I'll break it with yellow sugar. I can always use white sugar. It's also based on normal cooking. Sugar works as fresh。

Remember to get your intestines ready in advance and wash them in the bowl as indicated. The enema is used before the mouth is inserted into the meat for the purpose of oiling the mouth, making it easy to put it in the intestines, and also for the purpose of rubbing it directly。

The enema follows the instructions for buying intestines. When you're well-stuffed, you can tie it with a softer hand。

Burn a pot of hot water, which is a little hot, but can go for it。

Put salami strapped in the pot or hot water. Put one piece in the pot, or it'll be fine。

The intestines that pass the hot water are clearly dryer。

Hang out with a hanger or something. This is the time to start stinging, take a toothpick, see where there's air in the intestines, or you can do it any way you want。

Leave it outside for the wind and the sun. Don't rain

The northern wind blows water, and the sun smells。

At night, you get under the roof and don't get wet by dew cream。

I didn't take it until weenie was hard. Because I'm going to be long, and I'd better dry it up, take it back and put it in the back room for half a day or more, so that it's out of the heat, and then the vacuum is packed and frozen in the fridge. Packing without a vacuum should also be packed in a bag, preferably in a freezer at the rate of one meal。

I also made fragrance and spicy. These are made of sheep's intestines, which are easier to break, so when they're filled, they're not too tight, they're a little thin。