In our daily life, many people like stuffing sausages very much, but because the making process of stuffing sausages is relatively troublesome, many things need to be prepared and many skills are needed, so many people will give up making them at home, but when they buy sausages sold in stores, they will worry about not being clean, so learning how to make stuffing sausages has become a compulsory course for many housewives. So, what is the casing made of? What ingredients and tools do you need to fill sausages at home?

Casings can be made of a variety of materials, but the most common one on the market is the small intestine of pigs. After cleaning the pig's small intestine, washing it with clear water for several times will make the pig's small intestine epidermis crystal clear, and then it will become a very good container for holding sausages. However, if we make casing at home, it will take a lot of time and it is not very cost-effective, so it will be more convenient to buy the casing directly. Wash the pig casings you bought home, soak them in warm water, put some cooking wine and starch in the warm water, and wash them.

When we make sausages, we need a lot of ingredients and tools. If there is no enema machine, we can buy an enema machine similar to a pump. When preparing pork, you also need to prepare fresh pork with a ratio of fat to thin of 4:6. If it is too fat, sausages will not taste so good, and too much lean meat will cause too little oil. The pork you buy must be washed with cold water. Then, put some onions, ginger, garlic and cooking wine in cold water to remove the fishy smell. Then we can mince the pork we bought in the meat grinder. We can add our favorite seasoning to minced meat, or we can add some Chili powder or Orlean seasoning powder.

Stir the minced meat and seasoning evenly, and let it stand for about half an hour, so that the flavors of pork and seasoning can blend with each other. Then we can put the washed pork intestines on the container, and then we can put the cut and seasoned pork in the container to make sausages. The finished sausage must be dried in a ventilated and cool place for a few days, and then exposed to the sun, otherwise it will easily burst.