Homemade Sausage

Two pounds of pork shank (because the kids were fussing during the cleaning, I didn’t have time to take pictures, so I marinated it with some salt and soy sauce immediately after washing)

Cut the meat into small cubes and marinate it with salt, wine, and sugar for a day. (Because I always eat very lightly, I don’t add other seasonings)

One pound of pig small intestine. After cleaning, take out the inside of the small intestine.

Put one end of the everted small intestine in the wash basin, put the other end on the chopping board and press it with your hands, and use the other hand to scrape continuously with the handle of a small spoon. (It took about half an hour to scrape one pound of small intestine, and it was really not difficult to find)

After scraping the casings, fill it with water and try to see if there are any scratches. (I found that the handle of this small spoon is really easy to use, fast and not broken at all)

Prepare half a mineral water bottle, a few threads, and a spoon. Put one end of the casing into the mouth of the mineral water bottle, and tie the other end with a thread. Then you can start filling the meat. (Be careful when filling, I accidentally broke it a little)

This is stuffed sausage. Only about one-third of the casing is used for two pounds of meat. So I estimate that one pound of small intestine can be filled with seven pounds of meat.

The filled sausages are first dried in a sunny place for a day, and then hung in a ventilated but sunny place to dry. You can eat them in a few days when the weather is good. (It must be done on a colder day)

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