The ingredients for loading sausages are salt, sugar, high white wine, red wine, oil consumption, pepper, pepper, paprika, etc. The method is as follows:

Tools/materials: kitchen knife, cutting board, mineral water bottle, bag, scissors, oven, sausage casings, pork, salt, sugar, high white wine, red wine, oil consumption, pepper, pepper, paprika. .

1, a pound of hindquarters, meat fat and lean ratio is about 2:8. cut into long strips or small pieces of spare.

2, put the cut meat in the container, in order to put salt, sugar, high white wine, red wine, oil, pepper, pepper, chili powder and mix well and put in the refrigerator for 3-6 hours.

3, with a mineral water bottle cut into a funnel as an enema tool, the right side of the bag filled with marinated pork, the left side of the tube set on the sausage.

4, squeeze the meat in the bag inside the enteric coating.

5, remove the enema, both ends of the casing tied. Load the baking dish into the oven, the upper and lower tube at the same time heating 200 degrees, about 35 minutes can be.