Ingredients for dunking lamb sausage

Lamb brisket 2 pounds of sausage seasoning 100 grams of lamb sausage casings Several cotton threads Several

Steps to dunking lamb sausage

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Step 1

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Lamb brisket cleaned and chopped up and set aside, and the sausage seasoning mixing well and then cured two hours

Step 2

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Lamb casings cleaned and set aside

Step 3

Lamb sausage casings cleaned and set aside

Step 2

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Enema is cleaned and ready to go

Step 3

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Enema machine is ready to go, put the sausage jacket in the mouth of the machine, cotton thread tied to the bottom of the sausage jacket, and start to enema, if there is any air bubbles can be used to exhaust the eye of the fine needle.

Step 4

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and then segmented tight

Step 5

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70 degrees of water temperature will be the sausage coat disinfection treatment

Step 6

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Hanging ventilated and dry air-drying for fifteen days, you can be on the cage steamed cooking! Open food.