1. Salted casings, rinse with water, soak for several hours, soak in white wine for one hour before use.
2. Wash the meat and cut into small pieces, add all the seasonings. Pickled for one night, (the pepper should not be put, Dad put it in secretly, and the finished product tastes good)
3. After the meat is marinated, use a cook machine to smash it, mix 40g of starch with 250g of water, mix well, pour it into the meat, stir until absorbed, then add 40g of dry starch, and mix well. Two raw corn, cut the corn kernels with a knife, knead them, put them in the filling and mix well. Ok, waiting for the enema.
4. I didn’t free my hands to take pictures at this step. I’m sorry, but I have a chance to make it up later. The cook machine assembles the enema tools, takes out one of the casings, drains the water, and puts them on the casing funnel, knots the ends, and turns on the machine. Put the meat inside, and slowly fill the casing with meat, fill the whole intestine, and tie a knot in the mouth.
5. After filling the whole root and tying the knots at both ends, tie it in sections with thick threads. (There is no cotton thread, mother used sewing thread), let it dry overnight, steam it the next day, and freeze it in the refrigerator. You can take it out and fry it when you eat it. You can roast it.
6. I am more greedy, so I just made a whole unsegmented intestine just after filling it. The method is to first use a microwave oven, bite it on high heat for six minutes, and turn it over in the middle (a lot of needles are used in advance, otherwise it’s made. At times, it is easy to explode and affect the appearance.)
7. After taking it out of the microwave, mix honey with water 1:3. Rub it on the surface of the intestine. Put it in the oven at 190 degrees, middle level, bake for 20 minutes, turn over after 15 minutes. (No need to preheat) The bottom layer of the oven, use tin foil to make a small baking dish, pour in the remaining honey water, so that it tastes good and the skin is not dry.
8. The finished picture, whether you are in a good mood or not, you can cook some delicious food to pass the time and satisfy your family’s stomach.
9. This is steamed today, which is about 30 hours, when the skin is slightly hard, put cold water into the pot, and steam for 20 minutes on high heat. It can be taken out and eaten directly, or frozen and preserved. (I haven't tried it for too long, but the hardness of the epidermis is just right now. It's delicious. I pulled one off as a snack after dinner, hahaha.)
Tips:1. When steaming intestines, be sure to prick a few more times with a needle, so that it will not burst when steaming.
2. After 30 hours of drying, the casing is steamed and it is strong, and it is okay not to bake it.
3. I have thought of so much for the time being. Finally, I wish you all the sausages you like. Love you guys.
