1

Cut the pork into small pieces, three quarters lean meat and one quarter fat meat.

2

Mincing with meat grinder

three

Add sugar and salt to the meat, and then add the prepared sausage material.

four

Mix well and marinate for half an hour, so you don't have to wait too long, because the meat will taste quickly.

five

The casing is set on the enema nozzle! Casing treatment: wash off the salt in advance, soak for half an hour, first fill the faucet with water and flush the inside of the casing.

six

The sheep casing is very thin, slowly poured, and tied with a string at a length that feels good.

seven

Dry the surface of the filled intestine.

eight

Then create a hole.

nine

Boil the sausage and try not to let the water boil.

10

Let the cooked sausage dry overnight.

1 1

Small, dried sausages can be cut open, frozen in the refrigerator, taken out when eating, steamed, boiled, roasted and fried.