50g. When making sausages, it is recommended to put them according to the ratio of pork to starch 10: 1. A catty of pork, generally about 50g of starch is enough. If you let go of the starch, the sausage will really taste like powder. However, if the amount is too small, it will not be conducive to the formation of sausages, and sausages will be greasy to eat. Therefore, if the sausage to be cooked has a guaranteed taste, the ingredients must be placed in proportion.

Sausages should be steamed after filling;

After the sausage is filled, it needs to be steamed in the pot to kill the bacteria inside the sausage. This kind of heated sausage will be easier to preserve, and it will go bad easily during drying if it is not heated. Just pay attention to put cold water in the pot when steaming sausages, so that sausages have a slow adaptation process. If it is placed directly in a pot with hot water, the sausage will easily expand and crack when heated suddenly, which is not conducive to the drying and preservation of the sausage.