Sausage is a kind of cured food loved by people in all regions of the country. The preservation period of the sausage is also very long, the general irrigation of the sausage can eat about half a year. The taste of sausage is also different between the north and the south, generally the sausage in the north is mainly salty, and the sausage in the south is mainly sweet. Inserting sausage is also a technical work, their own home sausage is not easy, there are a few precautions must pay attention to. So, what are the things to pay attention to in the process of enrobing sausage? The process of enema sausage a few precautions or to pay attention to, the following we will come together to tell you about it, so that they can also be enema sausage at home to eat.

One, the sausage must be put into a large amount of white wine or wine

Sausage, sausage, sausage meat to be put into a large amount of white wine or wine, this move is in the sterilization, the second is in the deodorization. Before filling the sausage, the meat must be washed and drained before filling, otherwise the filling of the sausage is easy to put no, not wait for the air drying will become stinky.

Second, the sausage must be added to the meat in advance of the material mix

Sausage, the meat must be cut into different sizes of meat in advance, and then added to the material in advance of the mix. Note that when adding material must pay attention to weighing, how much meat is generally added to the material is also a matter of taste, such as five pounds of meat may be added to the material is one-fifth of the material, these are the need for the right ratio, so that the taste of the sausage out of the mouth in order to be good.

Three, the sausage when the sausage casing must be washed and kept slippery

Sausage casing used when the sausage, must be cleaned. Generally cleaned sausage casings are best soaked in water, because once the sausage casings become dry, you can not successfully enrobe into the sausage. Always make sure that the sausage casing is clean and slippery. In the enema sausage is usually about twenty centimeters apart to tie a knot, so that the sausage is made out of a section.

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