Homemade Dried Sausage
by Angelina Lei
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Things are ready
2. The casings are washed and salted, soaked in warm water
3. The pork fat is chopped up, the lean meat is cut into small cubes, the taste is good, the color is light, and some red yeast rice noodles are added
4. The casing is put on the enema
5. Tie the bottom and start filling
6. Let it dry for four or five days
7. It was steamed on the pot, because it was two drawers. Twenty minutes after SAIC, five catties of intestines were steamed in one drawer for fifteen minutes! After steaming, it is dazzling again, dry and cool, then put it in a fresh-keeping bag and freeze it!
