the method of sausage

materials

ingredients: 175g lean pork, 5g fat pork, 3g small intestine,

seasoning: 2g soy sauce, 4g white sugar, 2g white wine and 8g salt

method

1. Soak lean meat and fat meat in boiling water for a while, then take them out and wipe them dry with a dry cloth.

2. Soak the dried pig intestines in warm water for use.

3. Add soy sauce, sugar, wine, etc. into the marinated meat, mix well and marinate for about 15 minutes. If you like the taste of soy sauce, soy sauce can be used instead of soy sauce, or both can be used.

4. Take out the warm water from the pig intestine, put it back into the container, tie one end with straw rope or thin rope, and tie the other end with a funnel, then put the pork into the funnel and let it pass into the intestine. The intestine will expand due to air pressure, which can be treated according to the method of burning osmanthus sausage. Punch the lowest position of the intestine with a needle to let the air escape from the eyelet and press down the meat particles at the same time.

5. All the meat particles are brought into the intestines. First, the intestines at one end of the funnel are tied tightly, and then tied with a string about four or five inches away to form a section-by-section head, and a long string of about 1 inches is used at every two sections for hanging on a bamboo pole to dry.