Plain sausage

pork forelegs:5 kg casing:2m 5 kaoliang wine:2 key salt:62.5g sugar:50g chicken powder:3 key thirteen fragrance:2 key white pepper:1 teaspoon https://cp1.douguo.com/upload/caiku/5/b/8/yuan_5b97884ffd801a6629e2f92742522e98.jpg

Plain sausage

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Cooking Steps

  1. Step1:Cut pork and fat. Slice lean meat. Put in the above seasoning. Mix well with your hands. Grab as much as you can. Let the taste into the meat and put the casings into cold water. Put a few drops of oil in the bowl. Put the casings on the enema (how many strings you bought) and finally knot them. Put the meat on the enema. Tighten it as much as you can. While pouring, you can use toothpick to pierce the hole to drain the air. After pouring, tie the knot in sections. Hang it up. Wash it with 80 degree hot water Let's do it for the first two days. You can have it in the sun after two days of air drying. Hang it out in the morning. You can eat it after about 15 day

Cooking tips:There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Plain sausage

Chinese food recipes

Plain sausage recipes

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