Homemade Sausage

Overview

Whenever the twelfth lunar month comes, everyone will make some air-dried sausages at home, stuff the diced meat into the casings, tie them into sausage sections, and hang them in a ventilated place in the house. After a few days, the meat inside will dry out the water, take it out and steam it before eating.

Tags

• private kitchen
• cooking wine
• fermented bean curd juice
• pork
• red yeast wine
• white sugar
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the pork into small cubes according to the fat to lean ratio of 1:9, add all the picks, mix well and marinate.

2. 2 The casings you buy are pickled with salt. There is a layer of salt on the casings, which is more convenient and hygienic.

3. 3 Rinse the casings in clean water for two or three times to remove the surface salt, otherwise it will affect the taste.

4. 4 Prepare a funnel, put all the washed casings on, and then you can do the enema (because no one took pictures of me during the enema

5. 5 Put all the stuffed intestines together, keep it well ventilated and not too hot. After a few days, the skin will dry and the meat will lose moisture, and you're done

6. 6 This one is black pepper flavored

7. 7 This one is salty and sweet

8. 8 I only made two small spicy sticks, give it a try