Pork (front leg recommended) 10 kg

Salt125g

350 grams of soft sugar

Chicken essence 30g

Spiced powder10g

50 grams of cooking wine

50 grams of high-alcohol liquor

The method of spiced sausage (absolutely delicious)?

Wash the pork and slice it. Because I poured a lot, I let the butcher shop process it into shredded pork. According to my experience in the past three years, shredded pork is good to pour and taste. Wash the casing with onion ginger and water, and soak for half an hour.

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When soaking the sausage casing, let's mix the pork, and we must put it the same. After mixing it well, put another one. This is what it looks like.

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Ok, let's start pouring. Take a casing and tie one end with cotton thread. Don't stuff it too full, or it will explode when the back is divided into small roots! Fill one root and continue until everything is filled. At this time, the leather life is almost finished!

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After filling, divide it into small roots with cotton thread. Then use a toothpick to puncture the bubbles on each sausage, otherwise it will be bad when drying.

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Ok, it's finished. Hang the sausage in the shade and wait until it's almost dry before you can get out of the refrigerator!

Tips

1. It is suggested to use 52 or 55 for liquor, and I use Hongxing Erguotou.

2. After the casing is soaked, it should be irrigated under the tap water pipe and rinsed again, which is not only sanitary, but also difficult to break the intestine during the irrigation process.

3. The whole irrigation process should be handled with care.