Indigenous Homemade Sausage
1.
Prepare materials
2.
Enema tool
3.
Meat and Intestines
4.
Lean meat and fat meat 4:1 add the ingredients, mix well, and submerge for about 2 hours
5.
Clean the small intestine: rub with salt, scrape the intestines with a spoon handle, first scrape the front side, then turn it over, aim at the faucet; repeat several times until the casing is clean and transparent;
6.
Rinse with water and check for damage;
7.
One end of the casing is knotted or tied with a rope, and the other end is put on an enema tool; after experiments, the long tube tool is very easy to use! Deflate the gas while filling it, which means to squeeze the gas back in the direction of the filled sausage;
8.
Intestine scraping and enema take a lot of time to test your patience; this is what the finished product looks like;
9.
Tie up with rope, preferably cotton rope, according to your preference, and wait for the sun to cool;
10.
Because the weather is dry, you just need to keep the house high and cool. Of course, if the sun is good, it's better to go out to bask in the sun! Before drying, it is best to spray some white wine or smear white wine on the intestines to prevent insects and flies!
Tips:
Homemade sausage, the ingredients can be whatever you want, I think you can match it according to the amount you usually cook, of course it is important, because it is a sausage after all;
It does take time and patience to make sausages, as well as a little skill, because scraping and enema require a little skill!
If someone helps, these tasks will be much simpler, alone, I have to be busy, haha, this is about myself!
