How to make homemade red sausage

1.

Mix the two fillings thoroughly and add an appropriate amount of water to add flavor to the meat.

2.

Add red sausage ingredients and mix evenly.

3.

Dissolve the starch in boiling water, cool slightly and add to the filling, mix evenly.

4.

Marine for 6-12 hours

5.

Put the casings soaked in warm water on the machine and enema. Tie to the required length, making sure to pierce the surface with a toothpick for exhaust.

6.

After filling, put it into water at about 90°C for 20 minutes to set. Do not boil it in boiling water, and always keep the water temperature below 100°C. Pinch more needle holes on the surface in time to avoid boiling them.

7.

Put the shaped intestines into the middle layer of the oven, heat up and down to about 190 degrees, and bake until the surface is evenly red.

8.

After baking, cool it naturally and store it in the freezer. Just take it out and heat it up when eating!