Homemade Sausage

Materials used

Soak the casings in warm water for 2-3 hours and rinse. Plug one end of the casing into tap water to rinse the inside of the casing and check for leaks.

First cut the pork into small dices or strips or slices.

Pour in the casing ingredients and mix well with your hands. Marinate in the refrigerator for more than 8 hours to make it more flavorful.

Take one end of the casing, put it on the funnel and tie it with a string, and tie the other end with a dead knot. There is no substitute for mineral water bottles.

Hold the bottom of the funnel with one hand and use a small spoon to place the meat on top of the funnel and pour it in. Finally, push the meat bit by bit to the end of the intestine. During the pinching process, use a needle or toothpick to poke holes in the casings to release air to prevent cracks during steaming. Be careful not to use too much force.

Tie as many knots as you need. Each section of meat must be squeezed tightly, otherwise the slices will fall apart when cooked.

Hang the cooked sausages in a cool place and let them air naturally.

After a week it will basically be ready, take it out and steam it in a steamer.

Boil water and steam for 15-20 minutes. I steamed it for 18 minutes and turned off the heat.

Take it out, let it cool, slice it, place it on a plate and eat. You can also slice it and fry it directly without steaming it.

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