Spicy sausage recipe

I think many people’s IQ drops to zero when they encounter all kinds of delicious food. Even if they are trying to lose weight, they may not care about it and just want to eat a big meal to satisfy their appetite. In fact, if we want to eat safely and healthily, it is of course safer and more reliable to learn to make spicy sausages at home. So if you like cooking, come and learn how to cook with me today!

1. Fry the dried chili peppers over low heat until they change color, let them cool, and grind them into chili powder in a blender.

2. Fry the peppercorns over low heat until they change color, let cool, and grind them into pepper powder using a food processor.

3. Ginger powder, dry the ginger and grind it into powder.

4. Salted sausage casings, from Taobao. As for buying small intestines to scrape by myself, I firmly believe that I will be able to scrape them apart. Buying ready-made ones is convenient and cheap.

5. Wash off the salt and soak in water for ten minutes.

6. An enema tool. If you don’t have one, you can use a mineral water bottle. Mine was a gift when I bought a casing. It’s very useful.

7. Cut 10 pounds of pork with a fat-to-lean ratio of 2:8 into slices of a certain thickness.

8. Mix all the seasonings, mix well and marinate for a few hours.

9. Put the casing on the enema tool, put the casing all over the tool, leaving a small section, tie the mouth tightly, and start stuffing the pork in.

10. Poke holes in the casing while filling it to prevent it from bursting. There are countless holes, so you don’t have to worry about it bursting. It will only burst if you don’t poke them.

11. Stuff a sausage tightly, seal both ends, and then use cotton thread to divide it into sections. I was clumsy the first time, so I stuffed one section at a time and tied it up one section at a time. Later I saw that others stuffed the sausage before dividing it into sections, and the meat was indeed firmer and the two ends were smoother.

12. Hang the stuffed sausages in a sunny and ventilated place and dry them for more than a week before eating.

After reading the editor’s introduction, are you very interested in this spicy sausage? Then don’t wait any longer, go and try it yourself.