Do a good job hanging in the shade sausage air-drying, pay attention not to stick together, every day to turn inside and outside, to avoid the shade of the casing can not be air-dried, do not sun, do not rain, sausage moisture once the collection of dry, the surface began to appear Zou folds can be eaten, do not dry for a long time, winter, about 5 to 10 days can be. Longer sausage will be dehydrated, the taste is too firewood.

The best time to make sausage is around the winter solstice, when it's cold and windy, which is perfect for making sausage.

Making raw materials

Pig small intestine a catty pig thigh meat 10 pounds

Seasoning: 100 grams of salt, 80 grams of sugar, 40 grams of chicken, a high degree of white wine 5-6 tablespoons of white wine, Wang Shouyi spicy powder 1 belt, Wang Shouyi thirteen spice bag, Wang Shouyi five spice powder bag, 100 grams of salad oil, soy sauce 5 tablespoons of chili powder 5 tablespoons of chili powder.

Practice steps:

(a) Peel off the fat on the front of the small intestine and wash it with flour, and then the small intestine is turned over and then scratched and kneaded with flour, and repeated twice to clean it.

(2) ready to scrape the sausage

prepare a small chopsticks slanting in the sink, so that scraping down the fat will not get everywhere, ready to a chopstick, faucet water to open a small, easy to scrape at any time to wash off the sticky fat, scrape the sausage to pay attention to the right amount of force, the strength of the fat scraped small, strong, sausage is easy to scrape broken.

2: soak in addition to odor

Scrape out the intestinal clothing washed first with a little white vinegar, and then white wine to wash once, clean and then wash once with alkaline water, and then finally turned over into the water to check the intestinal clothing is not broken, no, if you soak in salted water for a night to enhance the elasticity of the intestinal clothing.

3:modulation of the meat filling

The hind legs of the meat washed and peeled with a meat grinder, add seasoning mix and marinate for two hours, the ratio of fat and lean meat 3:7.

4:irrigation sausage

Prepare scissors, line (for tying the mouth with a funnel, soaked sausage casing, and the marinated meat filling. It is recommended to use a beverage bottle with the bottom cut off to fill the sausage, the mouth of the bottle is just the right size.

The bottom of the casing with a line tied tight knot, set in the mouth of the bottle, hand pinch, will be mixed with the meat mixture in the bottle, with chopsticks gently poked a few times, so that it fills the casing, segmented with cotton thread tight, all filled with a needle or a toothpick to tie a little sausage can be released inside the air is also conducive to the sausage drying, to avoid deterioration.