DIY HOMEMADE WIDE SAUSAGES
By VicentaLakin
IT'S BEEN A GOOD WINTER FOR THE SALAMI MARKET, BUT IT'S STILL A LITTLE RESTLESS
Recipe Recommendations
- pork 5000 grams
- casing appropriate amount
- refined salt 140 grams
- Tsaoko powder 8 grams
- pepper 8 grams
- cinnamon powder 8 grams
- clove powder 2 grams
- monascus 50 grams
- high-alcohol liquor 150 grams
- white sugar 150 grams
- sweetening
- skills
- several hours
- simple
Steps for DIY HOMEMADE WIDE SAUSAGES
1
Sausage is best made with pre-pork meat with a better taste, so it's two and eight。
2
Crush the meat
3
We'll mix the sauce with the meat and we'll pick it up for about an hour
4
Clean the blouse with cold water, and soak it for 10 minutes
5
Put one head of the intestine into the funnel, slowly put the whole part of the intestine into the funnel, and then seal the other, so it can almost start pouring meat
6
Start pouring meat
7
You put meat in it and you drive it down to the lower part of the intestines
8
Keep an eye on a little bit of it and tie it in the middle
9
Fill it all up, start checking for bubbles, stick them out with needles, or when you dry your sausage, your intestine is broken, or your intestine and meat are separated