The casings for stuffed sausages can be purchased at wet markets, cold food stores, supermarkets, Taobao, and Pinduoduo.

Usually the casings used for enema are scraped from the large and small intestines of pigs. When stuffing sausages, the choice of casing is important. Generally, people choose to use pig small intestine or sheep small intestine when making enema casings.

After buying the pig intestines, just tear off the white oil on them, then clean them, and they are ready for use.

Tips for making your own casings:

1. The best fat-to-thin ratio for making sausages is 3:7. The fat-to-thin ratio can be adjusted according to your own preferences, but don’t be too thin. , if it is too thin, the sausage will taste dull.

2. The dried sausages can be stored in a cool and ventilated place for a winter. When the weather gets warmer, you can put the leftover sausages in the freezer of the refrigerator and freeze them to prevent deterioration. You can also store the sausage in the refrigerator compartment of the refrigerator after drying to prevent the sausage from drying out and losing its moist texture after being dried for too long.

3. You can make sausages according to the method I mentioned, or you can take the marinated meat and washed casings to a place dedicated to making sausages and ask someone to make them for you. This will save a lot of trouble.

4. Sausage making is suitable for humid and cool places such as Sichuan. The climate in the north is too cold outside and too hot indoors, so it is not suitable for sausage making.

5. Casings can be purchased at the free market where pork is sold.