Homemade Sausage

Name: Homemade Sausage
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 10 kg Pork hind leg; 15 feet Intestinal skin; 3 to two salt; 3-two or four-two Sugar; 1 or two White wine; Some Rice wine; Some pepper; Some Chicken Essence

by gary

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

This is the first recipe I posted. I wanted to post it a long time ago. I don’t know how the picture was uploaded. It has been delayed until now. This is a sausage made by myself at home. It is a bit troublesome, but it tastes clean and hygienic. I’ll talk about the production steps in detail without taking photos."

Ingredients

10 kg Pork Hind Leg
15 feet Intestinal Skin
3 to two Salt
3-two or four-two Sugar
1 or two White Wine
Some Rice Wine
Some Pepper
Some Chicken Essence

Homemade Sausage

1. Clean the meat and chop it. Pour the seasoning required above and mix well. Put the skin of the small intestine on the faucet and rinse it off three times. Cut the mineral water bottle in the middle.

2. Put the small intestine holster on the mouth of the bottle and stuff the meat into the bottle. Slowly pack the meat into the casing, and pack it tightly. Every chopstick is as long as each chopstick is so long, and then tie it tightly. About 5 or 6 into a bunch

3. Put it on the hook for drying. If the sun is good, you can take it out to dry, so that it will dry faster. Print it as the picture above so that's it