Sausage Stuffer

Sausage Stuffer

1. 5KG of pig back seat meat, fat: lean=2:8

2. Cut into small pieces for easy filling, and remove the fascia when cutting meat

3. The filling is divided into 2.5kg each, because I will make two flavors. Stir the corresponding seasoning into the meat filling and marinate for 30 minutes

4. Prepare the casings during the curing process, wash off the salt and soak in water for 30 minutes

5. Enema enema

6. Tie the intestines into small sections with a string, and let them dry for 12 hours in a cool and ventilated place after the eyes are pierced with a toothpick. It can be steamed or grilled!