Pinduo Royal Tiger Volcanic Sausage Authentic Sausage Pure Sausage Crispy Sausage Taiwan Province Hot Dog Sausage.

How to make authentic sausages: 1. Wash the meat, wipe off the surface moisture and cut into pieces the size of broad beans. Cut the fat into pieces of the same size and mix well with the lean meat. 2. Add sugar, salt, liquor, monosodium glutamate, ginger powder, spiced powder and other seasonings to the meat and mix well. 3. Soak the casing in warm water and wash it. One end of the sleeve is tied (sealed) with a white line. Put the other end of the casing on the cleaned funnel mouth, then put the seasoning meat into the funnel and slowly pour it into the casing. 4. Squeeze the meat gently from the entrance of the casing to the lower end of the casing by hand, and it is better to squeeze it tightly. However, it is not recommended to use too much force to avoid squeezing the shell. Until the meat is poured out, if the casing is left, you can cut it off with clean scissors, dry it and keep it for reuse. 5. Use a sterilized needle (you can use a large needle to sew clothes at home) (that is, puncture some small holes in the casing to remove the air and water in the sausage, and there should be no bubbles and water drops in the sausage), and then squeeze the meat in the sausage. Then tie a section with a clean thin thread around 15cm. Hang it in a ventilated place to dry until the sausage is dry and hard, and cut off the binding thread of each section.