Homemade Sausage

Homemade Sausage

1. 10 catties of meat, fat: thin = 2:8, of which 70% of the tutorial meat (both fat and thin), the remaining 30% cut into small dices (both fat and thin), the proportion can be adjusted by yourself. Xiaoding tastes better

2. Seasoning, I made 5 catties of Taiwanese sausage flavor, 5 catties of five flavors

3. 100g starch and 300g water to make water starch

4. Add seasonings, water starch (divide into two portions), one egg each, add meat filling, stir well (suggest to grab and mix by hand, more evenly) marinate for at least 2 hours, not more than 4 hours at room temperature

5. The enema is filled, and the filling is 9 minutes full, so that the casing will not be broken when the rope is tied. Use a toothpick to pierce the air out, and let it dry for 12 hours in a cool, ventilated place.

6. Steam, steam on medium heat for 30 minutes after boiling

7. It's steamed, out of the pot

8. You can see the meat inside. It tastes more fragrant and has a better taste. You can eat it directly, or you can grill it or fry it!