Orleans Sausage

Orleans Sausage

1. Put the minced pork, sweet potato starch and Orleans grilled wing seasoning into a large container and mix well.

2. Add 100 grams of water in batches and break into the meat. This step is very important. It must be stirred in place to make the sausage taste good. The minced meat is very sticky and elastic. When doing this, you can rub a little meat into balls and cook them, taste the texture and saltiness, and add seasonings according to your own taste.

3. Wash sheep casings and soak them softly.

4. Take a section of casing and put it on the enema, tie it with a string or knot it.

5. Slowly pour the meat into the casing. I think it is better to use my hands than with chopsticks.

6. The filled sausages are tied with cotton rope.

7. Prick the sausage a few times with a sterilized needle to expel the air.

8. Hang in a ventilated place to dry the epidermis. (You can also use a fan to blow dry)

9. Put the sausages in cold water in a pot, turn on a medium-to-low heat, and cook them. Store frozen after cooling.