First, the steps of making sausage 1, choose ingredients, choose pork leg meat or thin leg meat with uniform fat and delicate muscles, and also prepare onions, carrots, spiced powder, seasoning powder, refined salt, cinnamon and so on.

2. Processing meat: Tear pork into small pieces, beat it into paste with a blender, and then put it into seasoning powder, refined salt, cinnamon, spiced powder and other seasonings to stir evenly.

3, vermicelli, put the starch into clear water and stir evenly, then use a mixing knife to thin the starch.

4, rolling, put the meat in a bowl, knead it into a cylinder, then cover the vermicelli on the meat and twist it into strips.

5, pickling, put the rolled sausage into soy sauce, cooked oil, spiced powder and other seasonings, and then put it in the refrigerator for 24 hours.

6. Cooking: put the cured sausage in boiling water and cook for 10 minute.

A complete book on the practice of family sausage, 1, selecting ingredients, 2, processing meat, 3, vermicelli, 4, rolling, 5, pickling, 6, cooking.

The method of home-made sausage is mainly divided into six steps, namely, selecting ingredients, processing meat, vermicelli, rolling, curing and cooking. Each step is essential. From raw materials to cooking, the method is relatively simple, but it requires clear operation steps, delicious taste and standardized management.

After the home version of the sausage is made, it is best to put it in a rotating way, which can make the meat inside the sausage more evenly distributed, and can prevent the sausage from becoming flat when cooking, so as to achieve a beautiful effect.