Cooking Steps

1. 

   Step1:You can't wash the meat when you buy it. Wipe it carefully with warm water.

2. 

   Step2:Slice. Put in container.

3. 

   Step3:Pour in red wine or white wine. Marinate for about 20 minutes.

4. 

   Step4:Cut the cotton thread and put it aside. Tie the casing later.

5. 

   Step5:Wash the casings with warm water. Soak them in a bowl. Cover them on the tap when washing. Let the hot water pour into the casings. Walk through the casings.

6. 

   Step6:Get ready for the sausage. There are supermarkets, grocery stores and vegetable markets.

7. 

   Step7:Put the warm casing on the appliance.

8. 

   Step8:When you reach the same position, tie the end with cotton thread.

9. 

   Step9:If you don't have an enema, find one end of the casing. Tie it with cotton thread.

10. 

    Step10:Use your fingers at the other end. Spread the casing as shown in the picture. It's very slow to open the casing and fill the sausage with bare hands, and the operation is not convenient.

11. 

    Step11:Slice the meat marinated with red wine or white wine, put salt in turn, and mix with both hands. Add pepper and mix with both hands. Then, mix the icing sugar powder with both hands. This step is very important. Make sure that all spices are stirred evenly. The amount of seasoning is added according to your taste. If you think it's a little dry after adding seasoning, you can add some red wine or white wine in proper amount.

12. 

    Step12:The sausage with casings can put the cured meat into it. Pay attention to the combination of fat and thin. The speed is even. Otherwise, the casing is easy to burst.

13. 

    Step13:While pouring, squeeze back. Make sure that the meat poured into the casings is not blocked in one place to burst the casings.

14. 

    Step14:If you can't squeeze it to the end, prick the casing with a needle. Let out the excess air. Then squeeze the meat a little more tightly.

15. 

    Step15:Choose the right length. Tie with cotton thread.

16. 

    Step16:All of them are operated in the same way. They are divided into sections. Just fine. After filling the meat, wipe the surface of the casing with warm water. Wipe the salt and sugar on the surface of the casing and the juice when marinating the meat. Then hang it on the hanger or shelf. Place it in a ventilated place and air dry. We like to air dry and then smoke. It depends on your taste. The sausage can be stored in the freezer. When you want to eat, take one out and cook it, then you can slice it.