Fill up the wide sausage
By VicentaLakin
I've always liked sausages, but they don't sell pure meat, sodium tastes so bad, they don't taste good, but, if there's time, they make them better than they do in the store. Think about it. They don't have to fill the meat with meat. Think about buying their own tools
Recipe Recommendations
- hind leg meat 5 pounds
- casing appropriate amount
- Guangdong-style sausage seasoning 1 bag
- salty and sweet
- skills
- several hours
- ordinary
Steps for Fill up the wide sausage
1
Five pounds of post-legged meat mixed with sausage sauce, with membrane gloves to make them taste better, salted for two hours, and spare. (In the absence of skin, seven cents of thin, three cents of fat, to make a slice of meat in the shop, and then go home and chop it up. I'm not sure
2
The intestinal clothing purchased was washed several times with warm water, which was then immersed with a few drops of white wine for 10 minutes, then washed with warm water and provided for。
3
Clean up the intestinal suit on the funnel。
4
All the intestines are placed on the funnel and the tail is tied with cotton rope。
5
Mom's putting meat in the funnel with chopsticks. Squeeze a bit of the intestines and walk down, and don't leave any gaps, if there's air。
6
Tie it with cotton rope according to the length you like。
7
After five pounds of meat is fully pumped, the air is drained out of the air with a hot needle。
8
Hang the sausage up and hang it to the ventilation. They can be eaten in two weeks. They can be steamed, fried, boiled, delicious。