[homemade Small Sausage]

[homemade Small Sausage]

1. Prepare materials.

2. The meat is peeled.

3. Cut into small pieces.

4. Chop a few more times to make it more broken.

5. Put the chopped in a basin, put sugar, salt, cooking wine, five-spice powder, red yeast rice powder, and water.

6. Stir well.

7. Then pour the starch water and stir evenly and let it stand for 1 hour.

8. Lamb intestines are soaked in water for about 20 minutes in advance

9. The cleaned sheep intestines are inserted into the mouth of the funnel.

10. Make a knot at the top of the intestine.

11. Tilt the funnel 45 degrees and use the thick end of the chopsticks to stuff the meat inside.

12. Check for large pores every time you install a section.

13. If there is a big air hole, pierce it and squeeze the meat forward.

14. A piece of cotton rope is tied to each equal part of the packed sausage.

15. Dry the epidermis moisture.

16. Put it in the pot and cook for about 10 minutes. After cooking, you can store it in the refrigerator and take it with you.

17. Put the upper layer of the oven on the heat at 200 degrees and bake for about 20 minutes. Turn the noodles halfway through.

Tips:

1. This is my first enema. At first, I felt a little troublesome after filling two intestines. After that, I felt more comfortable, but it was actually not that difficult. I also decided to fill the Chinese New Year's sausage by myself.

2. The seasoning is best if you adjust it yourself and then pick a little meat and fry it in the pan to taste. I added a little change according to Shuangshuang’s formula, but I think it’s still not what I want it to be. This still needs work.

3. I use the foreleg meat according to my habits, but I still think that the lean meat is better.

4. I chop the meat by myself. In fact, it is not particularly troublesome. Compared with the enema, this is easy to get. Of course, you can also get the meat to be minced.

5. Don't use too much force when enema, so as not to puncture the intestines with chopsticks.