Homemade wide sausages

Weenies are called sausages in our hometown. It's because it smells good. Remember when I was little, when I was almost New Year's, my mom used to make some sausages we loved. It's really delicious. Now they grow up and work in the field, and while they say they can always buy sausages in the kitchen, they are not as unique as their mothers do. During the previous period, there had been no time, and intestines were seen in the kitchen. I thought I'd make my mom's delicious sausage. Let's take a look at the production。

Recipe Recommendations

fresh pork 5 pounds
casing appropriate amount
Jiang a large piece
onion appropriate amount
spiced powder appropriate amount
salt 80 grams
chicken essence appropriate amount
liquor 10 grams
cooking wine 20 grams
soy sauce 25 grams
white sugar 35 grams

salty and fresh
skills
several days
simple

Steps for Homemade wide sausages

Fresh meat to wash。

Cut it into mahjong-sized thins. ♪ Two and eight ♪

Prepare to cut ginger and onions into thin ends。

Ginger and onions are cut in fine ends and added to the meat tablets, along with the other ingredients mentioned above。

Make the meat slices evenly. Pickle 30 minutes。

The intestines are washed when they are bought and washed on the head of the tap。

I don't have a sausage machine. The only way to do this is to do it on its own (made of mineral water bottles, placing intestines on the mouth of the bottle, and tightening them with cotton. If you cut the bottle, you can get a sausage, too。

And when it is poured, the flesh is pressed with a soft hand and a bowel coat. And when you're done, you put your intestines in line for the length you like。

Fill up all the sausages and wash the surface with warm water. Finally, needles pierced the air in the intestines。

Hang on to the venom for about 10 days and dry it up。