Dried sausage

Overview

How to cook Dried sausage at home

Wash the pork and cut it into small pieces. Add salt, chicken essence, white sugar, white wine, air-dry intestines, a little soy sauce, mix well, refrigerate overnight and marinate for flavor
In addition, I made 2 pounds of Orleans-style air-dried sausage. This is pork that is not included in the recipe. 2 pounds of Orleans seasoning, 80g of white sugar, and a spoonful of salt. Mix well and refrigerate overnight to marinate for flavor
Wash the casings and soak them in warm water for later use
Put the meat into a piping bag
Squeeze into casing
Finish all the air-dried sausages in sequence
Use a toothpick to prick the airy areas to release the air
Let the air-dried sausage dry for three or four days. After it is dry, steam it for 20 minutes and then you can eat it