Homemade Sausage
1.
Put the salted casings in a basin, soak in clean water and rinse.
2.
Cut the pork front leg into small cubes.
3.
Add the above seasonings to the meat, mix well, and marinate for two hours, preferably for half a day. (The seasoning is more arbitrary and can be adjusted flexibly according to my own taste. I only put a little chili powder, which basically does not hold the waxy taste. You can add more if you like spicy food. You can put red yeast rice noodles or not, mainly to increase the color)
4.
Put the casing on the pointed mouth of the enema, and tie the bottom end of the casing with a string to prepare the enema.
5.
I use a manual simple sausage enema to fill the diced meat into the enema, and then fill the casing.
6.
Tie tightly with a rope every other section.
7.
All filling is completed.
8.
Hang in a well-ventilated place until it dries.
9.
When eating, put it in a steamer and steam for 40 minutes.
10.
Diagonal knife slicing.
11.
It's ready to be eaten on a plate and it is delicious.
12.
Come to beautify it again.
Tips:
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