Kawami Ka
Kawami Ka
Introduction:
"Sausage is red and bright in color, long in salty flavor, moistening and dissolving dregs. It is suitable to be served with wine and rice. It's best to be made around the winter solstice every year. The smoked sausage is more Sichuan flavor. "
Production steps:
Materials required:
Meat in front of fat and lean pigs: 10 jin
Pig casing: right amount
Highly Baijiu: 150 grams
Salt: 125g
Sugar: 50g
Pepper noodles: 10g
Pepper noodles: 15g
MSG: 10
Spice powder: 5g
matters needing attention:
Production difficulty: simple
Process: salting
Production time: several days
Taste: salty and fresh
Kawami Ka
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