2, buy meat, after the chief meat, cut into diced pieces, add dried sausages and other seasonings, simmer for about an hour.
3. Pour the simmered meat into the casing with an enema machine. If not, you must use your intelligence to find a way, such as using a chopsticks funnel.
4, pay attention to filling the meat when filling the intestines, otherwise it will be very bad if it is dry.
5. Steam in a pot for 30 minutes.
6. Put the steamed sausage in a ventilated and cool place to dry slowly (so there is another name-air-dried sausage), and you can officially enjoy it in about a month.
The above is my understanding, which may not be correct. It's very troublesome to make sausages. I suggest you go directly to the place where you buy meat. Now all meat sellers give them free cooking. Just go back and simply hang it for a few days!
Specific practice: wash and peel the meat, remove tendons, blood stains and lymph nodes. Then 9 kg lean meat 1 kg fat meat was cut into small diced meat, and 25 g dried sausage meat,150g salt,150g sugar and150ml koji were added. After stirring evenly, let it stand for 1 hour to pour the casing, then hang it in a ventilated place for three or four days, and then steam it in a pot for about 20 minutes.