Sausage is a kind of long cylindrical tubular food made by very old food making and meat preservation technology. Animal meat is ground into mud and then poured into casing. There are many kinds of sausages in China with a long history, which are mainly divided into Sichuan sausages and Guangdong sausages. The main difference is that Cantonese food is sweet and Sichuan food is spicy. Sausages used to be cooked before the Spring Festival every year, but now they can be eaten all year round. However, eating homemade sausages in the New Year has become a custom in many places in the south, and it has been preserved until today.

material

Ingredients: 5000g front leg meat,150g; Salty;

Accessories: 45g of thirteen spices, 200g of Chili powder, 50g of pepper powder, 200ml of liquor and 50g of sugar.

Pour sausage

1

Stir-fry dried Chili peppers with low fire, cool, and grind them into Chili powder with a cooking machine.

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2

Stir-fry pepper with low fire, let it cool, and grind it into pepper powder with a cooking machine.

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three

A pack of thirteen fragrant powders.

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four

Salt a packet of casing, wash off the salt and soak in water for ten minutes.

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five

One enema tool, but none can be made of mineral water bottles.

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six

Ten Jin of pork with a ratio of fat to thin of 2:8, cut into pieces with a little thickness.

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seven

Add a packet of 45g of thirteen spices powder, 200g of chilli powder, 50g of pepper powder, 250g of salt, 200g of white wine and 50g of white sugar to the meat, mix well and marinate for 4 hours.

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eight

The enema tool is placed on the casing, stuffed with pork, and the casing is filled with holes to prevent the casing from breaking.

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nine

After washing for a while, tie it with cotton thread and divide it into sausages.

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10

The filled sausage can be hung in the sun and ventilated place, dried for more than a week, and then eaten.

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skill

Sausages should be cooked near the winter solstice, and the climate is suitable. It's too hot to cook now, so we can only wait until winter.