Sausage
by I love pomelo
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Hind butt meat, both fat and thin, is cut into pinky-sized pieces or pieces, and then mixed with ingredients to make five-flavored and spicy-flavored meat. This picture shows spicy-flavored meat.
2. Then pour the two kinds of meat into the casings separately, and there will be two different flavored sausages. PS: I can't take a nice detailed picture of a person who is too busy to take pictures.
3. Hang the cooked sausages with bamboo poles, smoke them with fireworks, and dry them in a ventilated place for a week. You can eat them.
Tips:Some casings are not evenly thin and thick, so you must control the strength. This is the first time you have done it. At the beginning, there were a lot of breakages.