Dried Sausage
by Shui Qingqing
Favorite
Difficulty
Hard
Time
48h
Serving
2
1. 1000 grams of pork with fat, small intestine.
2. The small intestine is rubbed with refined salt and rinsed with clean water for later use. Slice the prepared meat with fat for later use.
3. Put the chopped pork into a bowl, add salt, chili powder, cumin powder, chicken essence, cooking wine, starch, soy sauce, and sugar in turn, and mix them evenly for about an hour.
4. Prepare some string for tying the small intestine with the mixed pork.
5. Tie the small intestine with thread
6. Then stuff the mixed meat slices into the small intestine one by one, fill the casing, and pierce several small holes in the casing with the buds to expel the air.
7. Tie the filled sausage casing with thread, and tie the two ends of the filled sausage with thread, as shown in the figure.
8. Hang the filled sausages in a ventilated place.
9. Dry for more than 20 days, depending on the weather.
10. Sausages that have been cooled and dried.
