Cantonese Sausage

Cantonese Sausage

1. Materials are spared.

2. Cut the meat into long slices for later use.

3. Pour the seasoning into the meat

4. Stir well.

5. Put the soaked casing on the enema mouth

6. The enema is tied into equal-sized sections with a rope.

7. Let it dry on the rope for 3-4 days

8. Air-dried intestines.

9. Add water to the pot and steam for 30-40 minutes.

10. Let cool after steaming.

Tips:

1. Wash 3 kilograms of fresh meat, dry it and cut it into thin slices, add a bag of this seasoning and mix well, pour it into the casing after about 1 hour, hang it in a ventilated and dry place, and allow it to cook for about ten days. (According to the local weather, it can be dried for 3-4 days in the north.

2. It is suitable for making sausages at 10 degrees. When the temperature is above 15 degrees, the sausages must be placed in the refrigerator to keep them fresh, and hang in a ventilated place to dry after storing for 7 days.