Homemade sausages

Method

1. 01

   Step 1

   Make the pork into minced meat, and add all the other ingredients to the minced meat.

   

2. 02

   Step 2

   Stir in one direction until well combined, ensuring the meat paste is neither too dry nor too wet, and marinate for about 2 hours.

   

3. 03

   Step 3

   Clean the enema tool thoroughly and let it air dry. Clean the sheep casing, rinse the inside of the intestines, soak for half an hour, and then put the casing onto the front of the enema tool.

   

4. 04

   Step 4

   Use a sausage stuffer to fill the sheep casings with minced meat. Do not stuff them too full to avoid tearing the casings. Then put the stuffed sausages into a container and wash the outer skin with warm water.

   

5. 05

   Step 5

   Tie the sausage into sections with cotton thread, the length depending on personal preference.

   

6. 06

   Step 6

   Hang the sausages up and place them in a cool, ventilated place to air dry. It's early autumn here, so I used a fan to blow-dry them for about 15 hours. The outer skin felt dry to the touch, but the sausage body was slightly hard.

   

7. 07

   Step 7

   Remove the dried sausages and steam them in a pot of cold water 25 to 30 minutes.

   

8. 08

   Step 8

   After cooling, pan-fry until the surface is golden brown.