Ingredients preparation: some pork, meat grinder, seasoning bag, enema.
1, clean the pork first, control the water, and then remove the pigskin. Eight pounds of front leg meat is only seven pounds left. Keep the pigskin and save more for jelly.
2. Put the diced fat meat and diced lean meat into a meat grinder and grind them into fine pork paste.
3. Prepare seasoning packets.
4. This enema is very easy to use. This is a photo taken when making corn sausage, which can be operated by one person.
5. Add 300 grams of water to a packet of seasoning and mix well. Add the minced meat and diced meat and stir until thick. Let it stand for an hour and let it taste completely. At this time, soak the casing in water and then clean it inside and outside. Fill the sausage and tie the knot.
6. Get up in the morning and boil a large pot of boiling water, put the intestines in and stew for 20 minutes, then turn on the minimum fire for 5 to 10 minutes, and turn off the fire and continue to stew for half an hour.
7. Take out the sausage, blow dry the skin on the surface, and then vacuum bag it for storage, which can be refrigerated within one week. After a long time, it should be frozen. An oven and an air fryer are recommended. Roasted sausages are the best. Of course, sliced meat can be eaten cold.
8. Cut the sausage into two-centimeter-long sections, and cut five knives vertically and horizontally on the surface to form a chrysanthemum head.
9. Sprinkle some barbecue materials and bake in an air fryer or oven at 190 degrees for 8 minutes.