Preparation

Main ingredient: pork eight pounds

Accessories: 80 grams of paprika, 80 grams of pepper, 150 grams of salt, 40 grams of white wine, 60 grams of sugar, 10 grams of five-spice powder, 20 grams of pepper, 20 grams of chicken essence, pig intestine and clean thread

Steps to enchaining sausage

Steps one, first of all, will be cleaned pork, drained water (this draining water is best for one hour, not with raw water), and then five centimeters long strip (not necessarily even some, but not too big). Drain the water (this draining water is best to an hour, not with raw water), and then five centimeters long strip (not necessarily even some, but can not cut too big), and then chopped into minced (some people will use the machine to stir, but I think the hand chopped out will be more fragrant)

Step two, will be chopped up into a large pot of meat, all of the seasoning into the (the seasoning must be accurate, or late sun) out too salty on the embarrassing, because the late sun in the process of meat will continue to lose water, then the flavor will be more and more heavy), hand tossed evenly, marinate for a day to let it slowly taste

Step three, and in the process of marinating, we began to clean the small intestines (the small intestines must be cleaned, and to clean it only), first of all, to prepare a pot to put into the small intestines, and then into the baking soda and flour, and continuously Rub (this process lasts about a minute), and finally rinsed, and then poured into the flour and baking powder to continue to rub, so that repeated twice before

Step four, the next step is the enema sausage (usually to the market with a machine irrigation), take a plastic bottle, cut from the bottom, clean as a funnel (mineral water bottle on the line), the end of the intestines with a rope tied tightly, intestinal mouth set in the bottle mouth tied firmly, the cured meat into the bottle evenly into the casing (this step requires two people to work together, because the meat filling is not easy to pour into the casing)

Step five, and finally every fifteen centimeters with a rope tied to the segments (so that in order to later easier to sun, at the same time more even sun), and then with a needle in the filling of sausage a few times, to exclude the air and juices, all loaded up, after the sun, in the sunshine for five days (pay attention to the sun, not in the cloudy days before, or easy to bad), and then sun until dry and hard