Lean beef 6 Jin

Fat cattle 1 kg

Bovine liver 2 kg

3 onions

Salt, onion powder, black pepper powder, sweet pepper powder, right amount.

About 50 sheep casings.

How to make beef sausage?

This intestine is normally half fat and half thin, and the internal organs can be added appropriately. In fact, fat is not limited to beef, but mostly goose oil. If you like oily sausages, it's good to buy lean meat for stuffing.

Crush all three kinds of meat and find a big pot to mix. The seasoning is really difficult to adjust. Add whatever flavor you like and make it yourself. Add three chopped onions (don't make onion juice, you can use that kind of pulling belt to break the vegetable box, for fear of spicy eyes).

After adding onions, it becomes this color. Onions are also a personal preference, and they taste a little spicy.

Install the enema. I use this manual enema, which is a little tired, but I want to clean it thoroughly, and each has its own advantages.

The sheep casing should be soaked in warm water in advance to restore elasticity, so that it is not easy to break after enema.

Put some cooking oil on the sausage mouth, find the opening of the soaked baby casing, put it on it, and pile it on the sausage mouth bit by bit.

Leave a little at the beginning of the casing, then shake the handle to enema, and soon it will be filled with a sausage.

Put it aside and continue enema. That's all for now. One of the most grinding is to find the casing mouth and put it on the sausage mouth. No matter what kind of machine can be avoided, everyone should try to use a good quality shell when buying it, otherwise it will really collapse if it breaks down soon.

Finally, put the filled sausage in order and twist it a few times every short time, and you will see the finished product. Where there used to be a hole, just unscrew it and make a small seal.

Finally, of course, fried sausages. There is no need to put oil in it. Fry slowly with low heat. When the surface is hard, fork it once or twice to let the fat oil flow out, which is enough to stir-fry the sausage.