Enrobing sausage recipe and production methods are as follows:

Ingredients: 3,000g of pork leg, 70g of salt, 30g of pepper, 50g of sugar, 30g of paprika, 10g of white pepper, 100g of white wine, 30g of light soy sauce, 3g of red currant powder.

1. Prepare the pork leg.

2, remove the sinew.

3, cut the fat and thin separately.

4, add the listed seasonings, mix well and marinate between 2-4 hours.

5, enteric coating in advance with clear water soak up, and finally put into the wine soak, deodorization, in fact, nowadays the enteric coating can be processed, the flavor is almost none.

6, will be blown open, so that on the one hand to check whether there are holes, on the one hand, easy to set on the enema tube.

7, in the enema machine to add the marinated meat, one by one enema.

8, sausage filling, tie holes to exhaust, which can make the sausage uniformly tight.

9, and then use cotton thread to tie section by section, the length of the arbitrary.

10, on the balcony to dry until slightly dry to the touch.

11, the drying sausage cut, put into the freezer, can be stored for a long time without deterioration and flavor.