Sausage binding method

Prepare the small intestine, ligature and needle for later use.

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Pour the meat into the intestine. The meat must be tight, but don't burst the small intestine.

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If the intestine is about 15 cm, stop putting meat. At this time, take out the needle and start to tie the intestine to exhaust the air as much as possible.

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When the air is almost exhausted, tie the sausage section by section with a binding rope, and it will be fine!

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