Salt 45g

Sugar 50g

Cooking wine 50g

Starch 100g

Chicken essence 10g

Spiced powder 5g

Black pepper 10g

White pepper 1g

Daxida black pepper sauce 1 bag (100g)

Garlic juice/ginger juice is appropriate

Appropriate amount of monascus powder

Sage 1g

Cinnamon powder 3g

Meat bean pulp powder 3g

The practice of homemade sausage

1. mince pork, add all ingredients, mix well and marinate 1 hour or more.

2. Wash the casing and soak it soft.

3. Fill the minced meat into the casing with an enema machine. You can do without an enema funnel.

4. Ligation with thread in appropriate length. Punch the intestines evenly into the eyes, each one for a dozen times, which is easy to explode when it is cooked.

Add a lot of water to the pot and boil until the intestines are put in, and cook with minimum fire until the intestines float.

Tips

1, ginger juice and garlic juice should be added according to your own taste. Try not to put them in fresh shreds, because the ginger and garlic slices are exposed on the cut surface after cooking, which will affect the appearance.

2, the dosage of sage should not be too large, so as not to usurp the host's role.

3, sausages are not easy to cook for a long time and will explode.

4. It is not recommended to steam the sausage. The oozing oil will adhere to the surface of the sausage, which is sticky and not refreshing.

5. If there is no monascus powder, you can add a bag of fermented milk and adjust the amount of salt.