Homemade Sausage

Homemade Sausage

1. Clean the casing

2. Choose 3 parts fat and 7 parts lean pork and stir into meat filling, the meat is slightly larger. Add seasoning and stir evenly

3. Stuff the mixed meat into the casing with a machine.

4. Tie a knot with a rope about 15 cm each.

5. My home made two flavors, one is spiced and the other is slightly spicy. The seasoning is bought, I didn't make it myself.

6. Place it in a ventilated place to dry for 7 to 10 days before eating.

Tips:

The drying time should not be too long, otherwise it will be too dry and the taste will not be good.