Homemade sausages
By VicentaLakin
The north wind tastes good, watching a lot of friends bring salami, salt, sweet, spicy, smoky, smoky, smoky, smoky, etc., as long as you like it, it's good to see the weather for the last week, and when it's right, I'm going to get hot。
Recipe Recommendations
- hind leg meat 10 pounds
- salted casing 90 grams
- Coke bottleneck one
- Zongzi Line 1 using
- embroidery needle 1 piece
- high-alcohol liquor 125ml
- soy sauce 30ML
- soy sauce 50ML
- ginger powder 3 spoons
- chicken essence 3 spoons
- white sugar 7 two
- salt 2 two
- Shao Zhi a little
- ginger slices appropriate amount
- spiced powder appropriate amount
- salty and fresh
- skills
- several days
- ordinary
Steps for Homemade sausages
1
Slice the pork into little ding。
2
Salt intestine clothing is blistering for about two to three hours, and Coke bottlenecks are prepared。
3
Get ready for all the sauce。
4
Add all the sauce to the pork。
5
Smuggle even, pickle for two hours。
6
Put your intestines in the water and pour it on Nebbie。
7
Start enemaing, putting one bowel into a Coke bottleneck and pouring meat into it, pouring one hand down, closing in the other half of the intestine, and pouring the other, so much more than one intestine into the tail, because the meat doesn't have to go that far。
8
The intestines need to be firmer, the well-filled intestines tie up by the length of the person's preference, and the ropes don't worry about the intestine coats, but it won't explode。
9
Of course it hangs when it's fixed。
10
Hang out a day of sausage。
11
It's a good thing that weeds are dry for two days, because they're strong, dry and tight, but they don't shrink。
12
Day three。
13
On the fourth day, the skin began to glitter, and it remained dry for about 10 days so that it could be eaten or preserved。