I don't need to buy sausage. Share the formula I've been using for over a decade. Bright color, mellow and delicious aroma

Guang-Style sausage smells best when used to stew rice. I often buy them at the supermarket when it's hot. If it's cold today, I can make it myself. Although I am a northerner, my family loves the flavor of Guang-Style Sausage, especially when I put a few slices of rice in the stew, it smells great before it comes out of the pot, and the rice can soak up the grease from the sausage, which makes it taste especially good. I've been using this Guang-Style Sausage recipe for over a decade, and the seasoning mix may have changed, but the small details are still the same as the original method. Every time I prepare the sausage, the color is bright and the flavor is mellow, no less than the kind you buy in the supermarket. The method of wide -style sausage has been learned, and it has a face for entertaining family and friends.

I've been using this recipe for sausage for more than ten years. Bright color, mellow flavor, winter casserole the most fragrant

Wide sausage practice:

Spare ingredients:

Front leg meat 10 kilograms, 2.5 kilograms of powdered sausage, 250 grams of sugar, 50 grams of salt, 250 grams of very fresh flavor, 200 grams of white wine;

Manufacturing process:

Step one, select pork for seven lean and three fat, cut into smaller Ding, add 57 degrees of white wine, wearing disposable gloves, grab and mix well;

Secondly, also put salt, sugar, taste very fresh soy sauce, with the hand to grab well, so that the seasoning and pork fully hooked, and then mix well and standby;

The third step: prepare the pig's small intestines, with the hand to tear off the surface of the layer of it, do not want to white part of the red, use the back of the knife to scrape the red bowel Thin, do not want to scrape the red liquid, continue to scrape, nothing, it becomes white and transparent;

The fourth step, rinse with running water, use a beverage bottle to make a funnel, tie one end of the intestines with a cotton thread and the other end, and pour the mixed pork into it. In the process, use a toothpick to tie the small holes in the shell to exhaust;

Step 5, when full, tied with cotton thread, put the small holes, empty, and put in a cool ventilated place to dry, and then you can take it back to the refrigerator to freeze.

Summary: It's cold, you can make your own bacon. Bacon, bacon and salted fish are made every year in our house. While fresh meat is better, this cooked bacon is more popular in my house and will be easier to cook. I've used this sausage recipe for over ten years and it works every time. The sausage is delicious, better than the grocery store. Wide sausage. Cooking tips:

Pork can be chosen to be fatter. Do too thin sausage is easy to become hard. Can be cut into small dices, do not have to cut into the end. With white wine can play a role in increasing the flavor and preservation, can not be less. The amount of sugar can be adjusted. If you like sweetness, you can put more;

The sausage casings are bought by me. If you find it troublesome, you can just buy ready-made sausage casings. During the process of filling the sausage, remember to poke the hole with a toothpick to vent the air. Otherwise I can't fill up the meat. I need to tie a knot every 12 centimeters. This sausage will be more successful. The filled sausage can be rinsed away with tap water to clean the surface;

Air-drying the sausage, remember not to expose it to the sun, or the fat will fix the flavor. When air-drying sausage, if the weather is humid, remember to put it into the refrigerator to freeze, and the time of drying sausage can be chosen according to personal preference.