1. Salted casings can be selected according to personal taste. Pig casings are thicker and sheep casings are thinner. It is best not to buy artificial casings and try to choose natural casings.
2. Soak the casings in water for 2-4 hours to remove more salt. Add pork filling to Jiafude casing ingredients, stir well, and set aside.
3. Use a funnel to carefully cover the casing, put the meat in the funnel, and push the meat down with chopsticks.
4. Use both hands to pour all the meat into the casing.
5. After filling the sausage, use a toothpick to expel excess air.
6. Steam the sausage on the pot for 20 minutes, then it can be out of the pot, let cool and slice it for consumption.
Tips:Sausages can also be filled and dried to become air-dried sausages.
