Cook for about 20 minutes and serve.

1. It is generally recommended to cook sausages for about 20 minutes before eating. Because sausages are made in a special way, they have almost no moisture. Generally, the longer the cooking time, the less nitrite contained in the sausages can be reduced to the greatest extent, which is beneficial to human health.

2. Sausage is one of the specialties of Tujia people.

3. Raw materials: 1000 grams of lean pork, 200 grams of fat, 25 grams of dry casings, several fine hemp ropes, 15 grams of rose wine, 24 grams of fine soy sauce, 10 grams each of sugar and salt. Nitrate 0.3g.

4. Method: Wash the lean meat and fat meat separately, wipe dry, and cut into pieces the size of a fingernail (do not cut into pieces to avoid breaking the casing). Mix the marinated meat ingredients (star anise, Sichuan peppercorns, chili peppers, etc.) in a large bowl, add the fat and lean meat slices, add 100 ml of water, mix well, and marinate for half an hour. Put the casing on the water pipe, rinse the inside and outside of the casing, use a meat filling device, put it through the casing, slowly put the marinated meat into it, do not put it too tightly, and use a needle to pierce the intestines several times (to deflate the intestines). After filling, tie the head and tail with a knot, and tie it tightly at 17 cm with hemp rope. Place the sausage in a pot of boiling water, take it out and dry it in a sunny place for a few days. If you want the sausage to be fragrant, you need to put it in a jar and seal it for a few days.