Ingredients: 600g of pork (lean meat) and 400g of pork (fat meat).

Seasoning: marinade 1 500g, sugar 40g, spiced powder1g, salt 20g.

Characteristics of pickled sausage:

Uniform thickness, moist meat, salty and sweet, and unique flavor.

Teach you how to cook marinated sausages, and how to cook marinated sausages is delicious.

1. Wash pork, cut it into granules, put it in a basin, add refined salt, sugar and spiced powder, stir well and marinate for 20 minutes.

2. Soak the sheep casing in hot water and wash it; Pour the meat into the casing to make it full, then tie the two ends of the casing tightly with a rope, and then poke the casing with a row of needles to exhaust the air.

3. Put the brine into the pot, then add the sausage and heat it on medium heat. Immediately after boiling, heat it with a small fire (not too big to prevent the casing from bursting) for about 30 minutes, that is, the sausage is marinated.

The key to making braised sausage: 1. It is advisable to choose lean and fat pork. After cutting into pieces, fat and thin blend to make the dishes moist and plump, and improve their tenderness and aroma. 2. When stuffing with casing, you should poke holes in the casing with a row of needles to exhaust air and make the sausage firm.