Sausage Stuffing

Sausage Stuffing

1. Prepare the sausage seasoning, this one pack of seasoning is with 6 catties of meat, you can also add ingredients according to your own taste! Prepare casings, enema tools, cotton thread

2. Went to the vegetable farm to grind six kilograms of meat, minced into shreds! The shredded pork is twisted together with green onion and ginger!

3. Stir in the sausage seasoning with shredded pork, pour in an appropriate amount of white wine, and it is easy to save when it is fishy! After stirring in, let it stand for half an hour and wait for it to taste

4. The salted casings are soaked in warm water for half an hour and then cleaned! Fill the faucet of the casing with water to clean the inside of the casing!

5. Tighten the casing after all the casings are put on the enema mouth

6. Stir in shredded pork

7. After pouring the shredded pork

8. Press by hand

9. Non-stop shredded pork

10. Use a toothpick to pierce your eyes properly! Do not stick to the tendons of the casing, it is easy to break!

11. Until the end

12. A whole sausage

13. Very long one

14. After filling, tie the sections with cotton thread. Let it dry in the shade for a few days, then put it in the refrigerator to freeze! Take it out and wash it with clean water when you eat it, it can be steamed or fried