Hello everyone, today I'm sharing with you where you should use the meat for the enema sausage to make it tastier.

For sausage, use the leg of pork.

Enema, the choice of pork is very important, with pork leg meat is more delicious, with the front leg meat to do the sausage is more tender, the back leg meat to do the sausage is more fragrant, pork three fat and seven lean is the most delicious, fat meat more greasy, lean meat more than fragrant, three fat and seven lean to do it out of the fragrant and not greasy.

Precautions

1, sausage can not be exposed to the sun

Winter sun will not be very strong, but still pay attention to the midday sun, especially after filling the sausage, do not immediately put into the sun under the sun, it is easy to break the sausage. To hang in a cool place that can be ventilated to air dry, if the surface of the sausage casing has air bubbles, you can use a toothpick to puncture, to discharge the air inside the sausage.

2, sausage to put a high degree of white wine

Irrigation of sausage, all the spices, all mixed well, the last step, and then dripping into the appropriate amount of high white wine, 65 degrees of Erguotou on the line. White wine can remove the fishy taste of pork, while increasing the aroma, the other most important reason, is that white wine can be antiseptic, bactericidal ability, to prevent sausage mold, 10 pounds of pork put about 50 grams.