Hang the prepared sausage in the shade to dry, and be careful not to stick together. Turn it inside and out every day to avoid that the casing on the shady side can't be dried. Never bask in the sun or get wet. Once the moisture of the sausage is dried, it can be eaten after the surface begins to wrinkle. Don't dry it for a long time. It takes about 5 to 10 days in winter. After a long time, sausages will dehydrate and taste too firewood.

Sausage is best made around the winter solstice. It is cold and windy, which is just suitable for making sausages.

Raw materials for production

A catty of pig's small intestine and hind leg meat 10 catty.

Seasoning: salt 1 00g, sugar 80g, chicken essence 40g, high-alcohol liquor 5-6 porcelain spoons, Wang Shouyi spicy powder1belt, Wang Shouyi thirteen incense bags, Wang Shouyi spiced powder bags, salad oil100g, light soy sauce 5 porcelain spoons and Chili powder 5 porcelain spoons.

Practice steps:

Scrape out a good casing

(1) Remove the fat from the front of the small intestine, wash it with flour, then turn the small intestine over and rub it with flour, and clean it twice.

(2) Prepare to scrape casings.

Prepare a small cutting board and put it obliquely in the pool, so that the scraped fat won't be everywhere. Prepare a chopstick, and the tap water should be small, so that the sticky fat can be washed off at any time when scraping. Pay attention to moderate force when scraping the casing. If the force is small, the fat can't be scraped clean, and if it is strong, the casing will be easily scratched.

2. Soak to remove odor

After the casing is scraped out and cleaned, wash it once with a little white vinegar, then with white wine, and then with alkali. Finally, turn over and pour water to check whether the casing is damaged. If not, soak it in salt water for one night to enhance the elasticity of the casing.

3. Preparation of meat stuffing

After washing the hind leg meat, peel it and crush it with a meat grinder. Add seasonings and marinate it for two hours. The ratio of fat to lean meat is 3:7.

4. Pouring sausages

Prepare scissors-thread funnel, soaked casing and pickled meat stuffing. It is suggested to cut off the bottom of the beverage bottle to fill the sausage, and the size of the beverage bottle mouth is just right.

Tie the bottom of the casing with thread and tie it with a knot, put it on the bottle mouth of the beverage, hold it by hand, put the mixed meat stuffing in the bottle, poke it with chopsticks a few times to fill it into the casing, tie it with cotton thread in sections, and tie the sausage with a needle or toothpick after filling it all, which can release the air inside and help the sausage to air and avoid deterioration.