Wash the sausage and pork, peel and wash ginger, garlic and water chestnuts, wash green onions, remove the leaves and leave white and yellow 288 green onions; Note: Do not use green onion leaves. Onion leaves salted and dried will not only turn black, affecting the appearance, the weather is not good will also lead to sausage sour. Cut pork or mutton into meat sauce and mix well with salt, pepper, cinnamon powder, star anise, sugar, monosodium glutamate (MSG), soy sauce, yellow wine and other seasonings, depending on taste. Today, for me, that often leave my city to work abroad, Kada since I ate the most common hometown dish steamed sausage in my hometown, I not only have the taste of my hometown, but also miss the hometown old. So I personally think cooking sausage is the best!

Sausage can be spilled by machine or by hand. He must be placed firmly, otherwise, he will be released for eating. The sausage is tied with a 30-inch piece of cad twine, and a needle is used to pick holes around the sausage for ease and ventilation. Every winter, Kadakasa makes sausage. The sausages are delicious, Cantonese and spicy. There are different sausage meats, pork, chicken, and meat.

Sausage is a delicious meat product and a common side dish. However, it is not recommended that you eat sausage in the supermarket very often because the meat is of unknown origin and many food additives can be added.Since I had my baby, I have been making sausage at home. Sausage is a very old American technique for food production and meat preservation. It is a long cylindrical tube-shaped food in which animal meat is crushed into strips and placed in an enclosure. Sausage is made from pork or sheep (also large capsules) filled with pungent meat in a small intestine.

The ingredients include orange peel, pepper, peppercorns, salt, soy sauce, ginger, and other flavorings. The sausage is cut into small pieces with a machine or by hand, the seasonings are placed in the cured sausage, and then the sausage is dried with a machine or by hand. The family caddie balcony gradually heats up in the smoked meat. This scene heralds the sabre of the New Year; homemade sausage is safe, bright and shiny. It is not inferior to the market. Even if you do not have a special sausage filling funnel, plastic bottles will do!