Seasoning formula of sausage stuffing

Seasoning: salt 60-75g, sugar 60-75g, white wine 50g, thirteen spices 15-20g.

Sausage practice:

1, diced meat with salt.

2. add sugar.

3. add white wine.

4. Add thirteen spices (or five spices powder) and mix well (marinate or pour directly).

5. Put the casing on the mouth of the enema machine, leave a little and tie a knot.

6. Fill the meat.

7. Poured sausages should be tied tightly with cotton thread at regular intervals.

8. Punch some holes with a needle.

9. Air dry in a cool and ventilated place (the time varies depending on the temperature and weather) until it feels dry and hard with your hands.

Tips:

Sausage must be watered with garlic juice. The secret that sausages can taste meat is also in this garlic juice. Cooking with garlic juice is also skillful. Put the garlic cloves in a bowl, sprinkle with a little salt, mash them with a wooden garlic mallet, and then stir them with cold water. Note that garlic must be mashed, not cut or patted with a knife. You must use cold boiled water, because when the water is hot, it smells like garlic.