How to make homemade sausage

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  1. When buying meat, don’t buy meat that’s too fat.It doesn’t look fat, but after you cut it into shreds and fill it with sausage, it looks fat.So try to buy leaner meat (of course it doesn’t matter if you like to eat fat)

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  2.Cut the meat into the front of the pig you bought, wash it, cut it into shreds, put it in a large container and spread it out (I weighed 40 pounds, so I used a meat grinder to cut it into shreds)

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  3.Wash the casings and soak them for more than 5 hours

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  4.Prepare all the seasonings

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  5. Will be ready Pour the seasoning into the shredded pork

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  6. Wear gloves and mix well, then knead vigorously to mix evenly.

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  7.Mix well and marinate for 4 hours

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  8. Fix the sausage stuffing machine on the edge of the table (if there is no sausage stuffing machine, you can use a mineral water bottle, or you can use cashmere thread from a knitted sweater.plastic tube)

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  9. Prepare scissors, cotton thread and a plate for picking sausages

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  10.Pour the soaked casings into a little water from one end

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  11.Then put the mouth on the outlet of the sausage filling machine

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  12.Slowly put the casing into the barrel at the outlet of the sausage filling machine

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  13.Tie the mouth of the casing with cotton thread and cut it off

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  14. Then marinate it well Put the shredded meat into the funnel at the entrance of the sausage stuffing machine

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  15.Slowly shake the sausage machine Hold your hand and start stuffing sausages

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  16.Keep an eye on the exit of the sausage casing from time to time.The meat should not be too loose and hollow, nor should it be too tight.If it is tight, it will break easily.If it is too loose and hollow, it will become very deflated after drying, and it will not be cut into pieces when eating.

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  17. Keep filling like this

• 18.After filling, tie the mouth of the casing tightly and cut it off
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  19. Then use cotton thread to tie the sausages into sections one by one

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  20.Use a toothpick to poke some holes

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  21.Hang in a cool and ventilated place to dry for two days

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  22. Use a toothpick to poke some holes and let it dry for half a month before eating (this will allow better ventilation and drying The slices will not fall apart after drying)