We make sausages every Chinese New Year. Of course, if you want to make good sausages, you cannot do without casings. It is impossible to buy prepared casings on the market, so we must make them ourselves.

1: It is impossible to buy ready-made casings. You have to pack the intestines yourself. A pair of small intestines costs 8 yuan.

2: Turn the intestines over.

3: Place a chopping board next to the water bucket and lower it toward the other end of the water bucket. This way, the scraped grease can easily get into the water bucket and will not be spread everywhere. .

4: Look how disgusting these scraped grease are. This is the factor that causes obesity, haha!

Making casings:

1: After scraping all the casings, you will only get this bowl of casings. Don’t think that this is good, it’s not over yet. Isn't it still red? It has blood and needs to be washed.

Take the salt and put it in a bowl, squeeze it with your hands, squeeze it and wash it, wash it and squeeze it several times. Firstly, it can wash away the dirt, and secondly, it can also remove the smell.

2: Pinch the salt a few times and then fill it with water. Check if there are any big holes. If there are any, cut them there to avoid them leaking out when filling the meat.

3: After doing this, turn it over again. There is still a broken intestinal membrane attached to the casing on the front, so tear it off.

4: Okay, half of the work is done, the casings are packed away.

By the way, I would like to introduce you to a processing method of salted pig casings:

1. Remove the intestines and remove the oil: After taking out the internal organs, cut off one end of the small intestine and pull out the intestines in time before cooling. Then grab the small intestine with one hand, twist the edge of the oil with the other hand and slowly pull it off to separate the oil from the small intestine. It is required that the oil is not broken continuously and the whole intestine is intact (the operating procedure of the machine is the same).

2. Remove the intestinal contents: After pulling out the oil, the small intestine still has a certain temperature and cannot accumulate. The accumulation will easily cause heat and deterioration, so the contents must be removed by hand. When scooping out feces, do not use too much force to avoid breaking it. If the intestines are dry and knotty, scoop out gently. All the above-mentioned processes, whether manual or machine-based, must ensure that the intestines are completely intact and free of damage when removing intestinal contents.

3. After flushing the intestinal contents with water, wash them with clean water to avoid "fecal erosion" caused by the leftover contents and affecting the quality of the casings. During the processing of a raw intestine, the key point is to scrape it in time to ensure that the raw intestine is hygienic, fresh and complete. Machine processing can also be done continuously.

4. Soaking: Pour one end of the original intestine into clean water, drive the water to the middle, then replace the original intestine with a buckle and thread it on a wooden pole. The wooden pole is placed on the water outlet of the bucket. The intestines are immersed in clean water and washed. When soaking, use a wooden pole to pound from time to time, but it can only be pounded up and down, not dragged, let alone the intestines and the bottom edge, otherwise the intestines will easily become knotted and difficult to untie or easily bruised. The purpose of washing is to make the tissue soft for scraping. The soaking time should be controlled according to the climate, intestinal quality and other conditions. It should not be too long to prevent fermentation. It should be soaked and scraped in time.

5. When the weather is cold and the original intestine is frozen, do not pull it by force. You can place it in a warm place or immerse it in warm water until the ice melts and then scrape it smoothly and evenly. The force should not be too light or too heavy. When encountering difficult-to-scratched areas, you should not scrape forcefully, but gently scrape repeatedly to avoid scratching or scratching the intestinal wall. If necessary, use the back of the knife to lightly tap the hard-to-scratched area to soften the tissue before scraping. In order to avoid injury to the intestinal wall, the intestinal scraping slate used must be smooth, hard and free of knots to avoid holes or dirty scraping. The scraper can be made of bamboo, rubber or iron. It is about three inches long and two inches wide. The blade should not be sharp but should be flush.

6. Water filling inspection: Water filling not only checks the quality of casings and scraping, but also washes away residual impurities, which is extremely important for maintaining the quality of casings. ソThe scraped semi-finished products are inspected and irrigated one by one. If any remaining residue is found, scrape it off immediately. Scrape all the intestines, damaged parts and opaque areas. Any holes should be opened immediately and accurately to avoid waste. If the color is not good, please report .

7. Measure the size according to the specifications of the semi-finished pig casings using the "Differential Measuring Method" and it must be accurate.

8. Pickled intestines: Untie the joints and rub them with salt, then re-knot them, then marinate the whole handful to prevent them from being tied together, and place them one by one in a sieve for about a day and night, and gradually drain the marinated sausages. .