Method 1:

1. Grinding: Cut off the fascia, tendons and lymph glands of fresh mutton (or add 20% to 30% pork, the fat-to-lean ratio is 1:1 ) Use a mincer or sharp knife to mince (cut) the meat into 1 cm square pieces.

2. Ingredients: salt accounts for 1.5% to 2% of the weight of fresh meat, sugar accounts for 0.25% to 2% of the wet weight of the product, and mixed spices (pepper, pepper, cinnamon and nutmeg, etc.) account for the wet weight of the product. 0.25% to 0.5% by weight. The common amount of nitrite is 30 grams per 100 kilograms of fresh meat. An appropriate amount of quality modifying agents (cereals, soybeans, starch, skim milk, etc.) can also be added to reduce production costs.

3. Mixing ingredients: Quickly mix the fat and lean meat, salt, quality modifier and condiments.

4. Pickling: If you use the refrigerator to make fresh mutton sausages, you can fill them without pickling or only lightly pickle them, and put them in the refrigerator for quick freezing and storage. Otherwise, the meat filling should be mixed with salt, sugar, nitrite and other auxiliary ingredients, and marinated at 4°C to 10°C for 2 to 24 hours.

5. Filling: After filling the mutton with pig casings or sheep casings, use thick wire to tie the sausages into 10 cm long segments.

6. Smoking: Hang the sausages in the smokehouse and use hard wood or sawdust as fuel. Keep the room temperature at 65°C to 70°C and smoke for 10 to 24 hours. It is appropriate for the center temperature of the sausage to reach 50°C to 65°C.

Method 2:

1. Mix all the ingredients of the mutton sausage except the casing and marinate overnight.

2. Grind 1 with a meat grinder and pour into casings for later use.

3. Stir-fry the spinach leaves, chopped onion and minced garlic with olive oil.

4. Add chopped mint leaves, chopped coriander leaves, chili powder and allspice.

5. Season with salt and pepper and add the white beans.

6. Pour water into the pot, then cover and place in the oven to simmer at 120 degrees Celsius for 2 hours until soft.

7. Take out 6, stir in lemon juice and keep warm for later use.

8. Slowly fry the stuffed mutton sausage in a pan.

9. Place 7 on the plate, and then put the fried mutton sausage on it.