10 kg black pepper sausage formula: front leg meat (10 kg), casing (20m), Chili powder 100g, 2 tablespoons of chicken essence, 60g of monosodium glutamate, 3 tablespoons of spiced powder, 50g of pepper powder, 250g of salt and 0/00ml of liquor. A kilo of sausage needs 5% black pepper, which means a kilo of sausage needs 25g black pepper.

The most difficult thing to make this fresh sausage is that it has a heat capacity and the skin explodes. Many people's sausages are easy to burst when cooked, so don't mention it. Many people actually have this kind of distress. Anyone who has this kind of distress can pick it up today. Today, I will share with you a wonderful idea of making fresh sausages that won't explode.

Information about black pepper sausage:

I always start tying the rope one by one after pouring, but today I will teach you a better way, that is, twist the rope into small pieces first, and then tie the rope. Even if a person operates calmly, he will not be in a hurry.

The most important thing is how to prevent the casing from bursting when heating. I'll teach you a clever trick, that is, to dry the filled sausage for one night, and I can bake it in the oven at low temperature and hot air for one hour.

If there is no oven, blow it with an electric fan for a few hours or just hang it outside the window for one night. Just don't let wild cats rob you. The purpose is to make the sausage skin dry and shrink, so that it won't explode whether you cook, bake or fry it in the future.