Ingredients ?

Eggs 10 pcs

Skinned eggs 8 pcs

Ham sausage 3 pcs

Salt 1 tsp

Chicken essence 1 tsp

Lye 2g

Pork sausage casings Moderate

Method ?

Pork intestines in a bowl, clean and soak in warm water for half an hour.

Peel the eggs and cut into small pieces.

Peel and cut ham sausage into small pieces.

Beat the eggs into a bowl.

Add salt, chicken essence, lye.

Mix well.

Add the skinny egg pieces and ham hock pieces.

Stir well.

What is this called, a funnel? My mom makes this one and says it works well.

Knot one end of the sausage casings.

Slip the other end over the funnel.

Fill the casing with the egg mixture, being careful not to overfill the casing to prevent it from bursting open while cooking.

Tie a knot after filling.

Add water to the pot and bring to a boil over high heat.

Reduce the heat to low and add the sausage.

Press a lid curtain, cover the pot, keep the heat low and slightly open the whole time, and cook for about 15 minutes.

After cooking, remove from the pot and allow to cool.

Slice, plate, and serve with my secret red oil, Emma, not too delicious oh?

Tips

Cooking the sausage should be done on low heat, low heat, low heat! Do not overfill the enema, it will burst open oh!