Family Scorch
By VicentaLakin
Food safety is a guarantee of health
Recipe Recommendations
- pig's buttocks 5 pounds
- casing 1 bag
- high-alcohol liquor 50 grams
- Sichuan-style sausage seasoning 1 bag
- slightly spicy
- other
- an hour
- ordinary
Steps for Family Scorch
1
It's the tip of the backside
2
Open the sausages and pour them into the meat
3
Meat-drinked for three or four hours, rinsed with the salt of the skin, in the water
4
If there's no funnel, cut a funnel as the picture shows, and get some cotton wired sausages
5
Load the meat in the funnel, put the intestine on the funnel, pour the meat in the intestines a little bit, not too strong, easily break the intestines, tighten the sausages, and then put a few needles at a distance that is disinfected by white wine, to prevent skin rise。
6
Filled sausages, dryed up on the north balcony, dryed up for a week, frozen and preserved. It'll be 45 minutes before you eat. The season for the preparation of sausages by families in Beijing is November, and temperature and humidity will affect the extent of wind drying of sausages, as appropriate。