1. It is best to use pork forelegs with better taste to make sausages.
2. Mince the meat
3. Stir the seasoning and meat evenly, marinate for about an hour after stirring
4. Wash the salted casings with cold water and soak in cold water for 10 minutes
5. Put one end of the casing into the funnel, slowly put the whole section of the casing into the funnel, and then tie the other end to the end, so that you can almost start filling.
6. Start filling
7. While stuffing the meat, push the meat to the lower part of the intestines, using skill to avoid breaking the casing
8. Pay attention to filling a short section and tie a section in the middle with a rope, so that even if this section of the irrigation is broken, it will not affect the already filled section.
9. Fill them all and start to check if there are bubbles. Use a needle to pierce the bubbles, otherwise the casing will burst or the casing will separate from the meat when the sausage is dried.
