Handmade sausage production methods are as follows:

Step 1: sausage selection of meat is very critical, in the purchase of meat, to choose the plum meat and pork meat two kinds of meat, fat and lean meat ratio of 3:7 the best, the two kinds of meat with the production of sausage together is not firewood, not hard, not greasy, eat especially fragrant, and also the color is also beautiful. The color is also beautiful.

Step 2: buy home meat, if with pig skin, to remove the skin, pig skin is relatively hard, can not be infused into the sausage inside. Put the meat in lightly salted water, soak for ten minutes, soak the bleeding water at the same time, but also the pork surface of the dirt cleaned off. If you do sausage outside, the businessman may not clean in order to save trouble, but at home enema, this step must not be saved.

Step 3: Pork clean, dry water, cut into small strips of meat with a knife, into the basin. 10 pounds of pork, add 1 two salt, 3 two sugar, 3 two white wine, 1 two thirteen spices, 7 two soy sauce, stirring well, marinate for 30 minutes.

Step 4: deal with the sausage, to first wash the sausage with water to remove the salt on the surface of the sausage, and then put the sausage into the water, add the appropriate amount of high white wine, soak the sausage for 30 minutes, add white wine can play a role in sterilization.

Step 5: When you buy the sausage clothes, merchants will send an enema, with this tool, you can save a lot of time, and not tired hands. Before using the enema, you need to wash it with warm water a few times, after cleaning it, put one end of the casing on the enema, gently put the casing all over the enema, and tie one end in a knot.

Step 6: Put the cured meat into the enema, then rotate the handle to fill the meat into the casing, turn the handle to the very bottom, then unscrew the handle and fill it with meat. This gadget worked especially well, and one person filled it with ten pounds of meat in less than half an hour.

Step 7: fill a later, with a soaked rope or corn husk tied on the seal, and every ten centimeters, with a corn leaf tied on, separated into a small section, and finally, with a toothpick in the place where there is gas, tie a few small holes. Then hang the sausage in a cool, ventilated place, dry for ten days, natural air drying, can be eaten.