Homemade sausage

Homemade sausage

Introduction:

"Now there are a lot of intestinal quality problems outside. The health of my family is my responsibility. Making healthy food every day and watching them eat delicious food is my greatest happiness. "

Production steps:

Step 1: a piece of pork tenderloin.

Step 2: one bag of sausage.

Step 3: 3. Stir into mud, the finer the better, add scallion.

Step 4: add other ingredients.

Step 5: add water and stir.

Step 6: enema.

Step 7: tie the rope about 10 cm.

Step 8: put the sausage into a large pot.

Step 9: add appropriate amount of salt into the water, keep the water temperature at 80-90 ℃ for 20-30 minutes, and use a needle to pierce the eye to exhaust.

Step 10: take out the sausage and let it cool and dry. Because you eat it yourself, you omit the step of smoked sausage.

Materials required:

Pine nut tripe seasoning: 1 bag

Pork: 750g

Water: 500g

Salt: 50g

Sugar: 10g

MSG: 15g

Scallion powder: 50g

Sesame oil: 35g

Note: 1. Water temperature is very important, high water temperature can be added to the appropriate amount of cold water. 2. Sausages can be put into the pot and smoked with sugar for 6-7 minutes. (unfolding)

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: onion