Sausage is a must-have New Year's Eve goods, only homemade to taste the real additive-free. Because these days outside the sale of sausage really dare not eat, a variety of increased, a variety of not fresh, a variety of rotten meat, in order for you and your family to eat at ease, or their own hands to eat it! Then how to make the sausage is the most delicious?

The following for you to introduce the specific production methods and recipe ratios, so that out of the sausage steamed, eat up not greasy, especially fragrant.

Recipe: 10 pounds of pork foreleg meat, 100 grams of chili pepper, 30 grams of pepper, 125 grams of salt, 50 grams of high degree of white wine, 20 grams of sugar, 10 grams of pepper, 10 grams of cumin, 1 roll of sausage

Practice:

First, the sausage is put into 2 spoons of salt, scratched with the hands, and then washed clean with water, and this is repeated for 2 times, and then soak in warm water for 2 hours.

The front leg meat peeled, cut into several small pieces, clean, clean must be dried after cleaning water, there is raw water pork easy to deteriorate. Then why enema sausage with front leg meat? Because the front leg meat tastes more fluffy, and there are fat and lean, than pure lean meat irrigation to be delicious.

Then cut the dried meat into thin slices. Into the pot, and then poured into the prepared chili pepper

And then the preparation of the other seasonings are poured into, pepper, salt, sugar, white wine, pepper, cumin.

Then put on disposable gloves, fully scratched, marinated for half an hour.

After half an hour, scratch well again, and then start to fill the meat. Use the mouth of a mineral water bottle as a funnel, and use chopsticks to stuff it in, the length of the bundle can be decided by yourself. Or use an enema machine to enema sausage. Sleeve the cleaned sausage and tie a knot at the end of the sausage. Fill with cured pork.

Divide the enema into 3-4 equal parts and tie them tightly with cotton thread, then use a needle to make some small holes in the sausage to deflate it.

After filling, hang it under the eaves of the house or balcony window to air-dry it (keep in mind that you should never dry it in the sun, otherwise the meat sausage will be dry and hard, and the texture will be very faggy). it will be ready to eat in 7 days.