Some places use mechanical enema, and some places use manual enema. In fact, there is little difference between them, but there is a more artificial knife, which ties one end of the shell and connects the other end to the meat tube of the enema machine. When adding meat to the machine, shake the handle and pour the meat into the packaging bag. The difficulty lies in controlling the circumference of the sausage and making it uniform and dense. When the Lunar New Year approaches, the supermarket will buy meat to supply free sausages. All spilled by the machine. When I was a child in the field, my grandmother poured sausages slowly by hand every year, and then pressed them with a rolling pin.

You can use the meat grinder to manually remove the cutter head, press it on the funnel, put the soaked capsule on the funnel head according to the length, stir the meat slices or pieces in the funnel capsule of the meat grinder evenly, straighten it when the capsule overflows, and then prepare for packaging. You can prepare a funnel in case of emergency, insert a small crack in the funnel into the packaging bag, start with a big mouth, fill a section of sausage packaging bag, divide it into several sections with a rope, and then tie the small hole in the crucible to the exhaust section. The first step is to treat the liner. First, wash the Sal on the surface of the liner with clear water, then fill it with clear water for 5 hours, harden and wash it, then put it into the faucet, add water to the capsule, and check whether there are holes in the liner. If there is a hole, cut it. The second step is to cut the meat for seasoning.

But we often use sandwiched meat. Meat inclusion usually refers to the part where the pig's front legs are connected with the pig's body. In taste, the meat of the front legs is slightly lighter than that of the rear legs. After drying, you need to add some oil. Sausages taste softer. Let's buy some meat pies here. We mainly use the front and back of the elbow to make stuffing. The meat in front of the elbow is softer, and the sausage is softer. The meat behind the elbow is more fragrant, and the sausage is more fragrant. What kind of meat you choose depends on your taste.

Watch out for sausages! You'd better put it in a cool and ventilated place. It's moldy in a cool and humid place! Exposure to the sun is not good! I'm not doing anything! We all choose pork as sausage stuffing here, because pork is refined with fat and meat is soft. Sausages made from this meat are not only full, but also fat but not greasy.