How to make spicy sausage

Many girls complained that the food was not good, so they ate very little. Causes malnutrition and poor physical fitness. In fact, you can learn to cook by yourself. Here I will introduce you to the method of making spicy sausage

1. I use the lean meat from the hindquarters and front breast, which has a little fat in it. I don’t like to eat too much fat. If you like, you can put 6 pounds of lean meat and 4 pounds of pork belly. The meat is freshly cut off and does not need to be washed because it is very clean. It is best not to wash the meat for sausage with water. If it is not clean, be sure to dry all the water after washing, and then proceed with the following operations after the surface of the pork is dry

2. Cut the meat into small pieces as thick as your thumb. Long or square pieces are fine.

3. Find a small bowl and weigh all the seasonings, pour them in, and stir them evenly. Pour them into the meat bowl, put on rubber gloves and stir the seasonings and meat evenly. Marinate for at least 2 hours, stirring frequently during the period. In fact, it is best to marinate overnight so that it will be more flavorful.

4. Wash the casings to remove salt and soak them in warm water for 10 minutes before stuffing.

5. Put the whole sausage casing on the cylinder of the sausage, and be sure to stir out a little meat first, so that it will be easier to put the sausage on.

6. Then put the meat into the meat inlet, shake the handle, and the meat will pour into the casing. It is best to have two people operate together, which will save trouble. One person puts the meat and shakes the crank, and the other person gently holds the casing with his hand to control its downward speed. In this way, the intestines will be very tight, and there is no need to adjust the tightness after filling. Be sure to wear gloves when putting the meat, otherwise it will be very spicy and your hands will hurt.

7. After filling the whole intestine, tie the bottom first, and then tie it in sections as you like. If you fill it too loose, you need to pull the meat down to tighten it.

8. Use a toothpick to poke a few holes in each section of intestines to facilitate the removal of air when drying.

9. Hang the stuffed intestines in a place where they cannot be exposed to direct sunlight and dry them in the shade for 3 to 5 days before eating. The ones I took a picture of were dried for a longer time because I like to eat them drier and more chewy. Don't dry it too much, otherwise it will feel too hard and woody. You can dry it in the shade for 3 to 5 days and then store it in the refrigerator. When eating, rinse the dust on the surface of the intestines with clean water, put them in a pot and steam them. After boiling over high heat, steam them over medium heat for 20 minutes.

After reading the detailed introduction of spicy sausage, I believe you can’t wait. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.