Homemade Spicy Sausage

I bought a whole set of small intestines here. Twelve pounds of meat is not enough to use up. I made it twice.

Turn the small intestine over and clean it repeatedly, then clamp it firmly with chopsticks, and then pull it from one end to scrape off the small intestine wall meat, leaving the casing.

Slice hind leg meat.

Cut the old ginger into small pieces, add some white wine, put it into a food processor or soymilk machine and puree it. If not, you can cut it into fine pieces. Pour the beaten ginger paste into the meat.

Pour the remaining white wine into the meat as well.

Add the seasonings to a food processor and grind evenly and mix well. Regarding seasonings, if you don’t like the hassle, you can just buy them online, which is more worry-free.

Transfer the mixed meat to a small basin, cover with plastic wrap and marinate for more than four hours. I stayed overnight and started irrigating the next morning.

Cut the beverage bottle into a funnel shape, wrap the lower mouth with casing, fill the meat into it, pierce the holes with a needle to exhaust while filling, and then tie each section with cotton thread. I really couldn't do it alone, so I asked my colleagues to come over and help.

Stuffed sausage.

Let it dry for half a month, then pinch it until it hardens.

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