The flavor of roasted sausage is not single, it can be original, cumin powder or black pepper. All in all, the taste is different. Naturally, feeding can be the last step, and you can eat whatever you like.
Clean up the bought pork belly, put it in a meat grinder and mince it. Don't mince it directly into meat foam. It is best to have a bumpy feeling. It is better to bake it in the middle and late stages. Add corn flour, salt, sugar, spiced powder, oil consumption, and a little cold water and mix well. When mixing, mix in one direction to force the meat, and then put it in the refrigerator for refrigeration; Wash the sheep casing in cold water, soak it, clean the inside of the sheep casing with tap water, check whether the pig casing leaks water, and soak it in star anise, ginger foam and rice wine for about 20 minutes to remove the smell of sheep.
When cleaning the enema, don't fill it too full, leave a little spare area, and after filling it, give the intestines a well-proportioned eye; Tie a cotton rope evenly in sections, tie a hole in an air-free area, and discharge the air in the sausage; Put it in the mouth and air dry naturally until the skin is being relaxed and free and wrinkled; Cold water is boiled in the pot, and a layer of foam boiled on the surface of the pot is scooped out; Pick up the cooked sausage, drain the water, remove the cotton rope, put it in a thin film bag and freeze it for use. This crispy sausage is ready, and you can take it out when you want to eat it. The skin is thin and crisp, and the meat inside is soft and juicy. The salty juice bursts in your mouth in an instant, and the lips and teeth are filled with it. You can eat one in two or three bites, which is very good!