Generally, to make intestinal coating is made of small pig intestines, and there are also sheep intestines made of sheep intestines. Once the intestines are ready, a packet of salt, the right amount of flour and white vinegar will be ready.

Homemade sausage specific steps are as follows:

1, pig small intestine bought, wash it with warm water, the outside of the intestines, some white fat, mucous membrane, tear off first, beware of tearing the bad intestinal coating.

2, and then the intestines to the faucet, the interface began to get bigger, and then manually turned over a little bit, and then to the faucet to turn over this part of the water rushing, while rushing the rest of the intestines into the inside, with the force of the water, and soon turned over.

3, then rubbed vigorously with salt, wash away the mucus, the water becomes white, repeat more than three times, each time the wash put two spoons of salt, probably need to wash three or four times it until odorless on the line.

4, then is the process of scraping, with a rice cooker plastic spoon scraping the best (picture is the use of chopsticks, but not good at mastering the strength), very good scraping. Put on the plate, the red meat inside the meat scraped down.

5, inside the red meat after all scraped down, there is only intestinal coating, not too transparent a little pink, then rubbed with salt, and then washed with flour twice, washed with vinegar once, are to rinse clean, a white, transparent.

6, intestines are not generally firm ah, I was thinking of washing me so many times, probably broken, the results of a blow, immediately turned into a balloon, bulging everywhere, not broken at all. Be sure to check to see if it's broken.

7, all washed, remember to follow the second point of the method and then turned over, because the intestine inside more slippery, good to put meat.

8, all done, it is loaded into a bowl, add a little bit of salt, put in the refrigerator, to be bought tomorrow, take out the pork to use. Of course, before using to wash off the salt.

Tips:

1, turn the bowel with the faucet on a fine stream rinse, the water flow is not too large.

2, scraping with a plastic spoon, chopsticks can be. The key is to be careful, do not scratch the intestinal clothing.

3, be sure to check whether the intestinal clothing is broken, so as to ensure the effect of the enema.

Spicy Sichuan sausage (machine version)

Materials: sandwich pork (sandwich meat) 5000 grams (fat and lean ratio of 2:8), 55 degrees of white wine 120 grams, 150 grams of rock sugar, 30 grams of two thorns of chili pepper, 40 grams of chili pepper, pepper, pepper 20 grams of salt 120 grams of pepper 20 grams of powder 20 grams of five spices, pig small intestines casing, cotton thread, needle

Practice:

1, first cut the pork into strips, if you want to wash the pork first, wash and dry a little before cutting, to ensure that the sausage is dry. The lean part and the fat part are separated first, cut the lean meat into slices, and then cut wide strips;

2, the fat meat is smaller than the lean meat to be cut, probably a small circle, almost one-half of the size of the lean meat;

3, the rock sugar is ground into powdered form and put into the chopped meat along with the other seasonings;

4, catch it evenly in your hands, and marinate it for a day;

5, slowly put the small intestines set in the machine on the exit;

6, with the machine to slowly fill the meat into the small intestine, two people with the best, a person filling the meat, a person to hold the exit, control the tightness of the meat, but also with a needle in the filling of the meat on the bowel of the bowel of the indeterminate place to poke a few times, conducive to the exhaust of the air, while filling the side of the meat, squeeze the meat, so that the meat compact, meat filling a good certain length, the use of cotton thread tie a little bit, and then continue to fill. If the middle bowel squeeze broken, in the broken place before the cotton thread tie a little, cut off the broken bowel, re-continue to irrigation;

7, irrigation good sausage;

8, hang up, dry in the ventilation, probably to dry half a month time, should not be too long, otherwise the meat is too dry taste is not good.

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Sichuan flavor preserved sausage (handmade version)

Main ingredient: pork 2500g, salt 40g, high white wine 50g, red wine 50g, five spice powder 20g, chili powder 10g, pepper grains 10g, soy sauce 40g

Steps:

1. Seasoning ingredients weighed and set aside;

2. Pork washed and set aside;

3. Sausage with chopsticks turned over with the back of the knife to remove the spoils, and then rubbed with flour, and finally scrubbed with salt, put in water to soak and set aside;

4. Cut the meat into chunks, you can cut it into small dices of 1cm square, or into 2 * 1cm long strips;

5.

5. Add the seasoning to the meat and mix well;

6. Take a plastic bottle of mineral water and cut off the mouth of the bottle with a flared body;

7. Take 1 meter of sausage casings at a time and tie a knot at the end of it;

8. The other end of the sausage casings is put on the mouth of the plastic bottle and tied with a string to prevent it from slipping out of the plastic bottle. The other end of the casing is put on the mouth of the plastic bottle and tied with a string to prevent it from slipping out of the bottle;

9. Use chopsticks to clip up the meat strips and stuff them into the mouth of the plastic bottle;

10. Stick the meat into the casing and run your hand down the casing, and then squeeze the casing with your hand until it is almost full, then tie it up tightly with a cotton string at intervals of 10cm;

11. Finally pull out the casing from the mouth of the bottle and then tie it up with a cotton string. The mouth of the intestines from the plastic bottle and then use the cotton rope tied tightly sealed;

12. Filled with intestines with a toothpick in the circumference of the poke holes;

13. Intestines to the south balcony to hang up the sun, the sun in the sky 4, 5 days can be done, if the cloudy days need to take a longer period of time, sunshine to the appearance of the intestines to see all the tightened up, the state of the hand pinch is very hard on the state of sunshine can be put into the good preserved sausage The sausage can be put into the refrigerator for freezing and preservation, or it can be put into a paper box in a cool place and preserved in a flat state.

Tips:

1, the best way to make sausage is to use pork forelegs or butt tips.

2, good intestines must use toothpicks to tie holes, so that the inside of the oil in the process of exposure to the sun will slowly flow out, the production of sausage must be kept dry, damp and cold places are prone to make sausage moldy and spoiled.