Casings in Taiwan Province Province can be made of protein colloid, sheep intestines and pig intestines. Generally, sausages in Taiwan Province Province are casings with a diameter of 20-30mm, salted casings or dried casings. This time, I used Ai-O salt water sheep casing. Take out the casing and wash the surface salt with clear water. Soak in warm water (below 35℃) for about 20min, and rinse the inner wall. Put the casing on the enema tube and pour the cured meat into the enema bucket. Pay attention to the tightness of sausage when enema.

Sausages in Taiwan Province Province are nutritious, sweet and delicious, suitable for all ages, and are popular foods in the north and south. However, people are worried about the meat quality, essence, pigment and preservatives of sausages on the market, and they are discouraged from these finished products. Recently, I bought a Taiwan Province sausage seasoning from a treasure. This seasoning is made of pure natural spices and contains no preservatives and pigments. Sausages can be made at home all year round. Buying fresh pork in the supermarket and adding this seasoning can easily make healthy and delicious fresh meat sausages.