Sausage home practices How to make sausage at home?

1, pig hind leg meat, fat and lean about 5kg, peeled and washed to control the water.

2, to 5kg of meat ingredients: 150 grams of salt, 200 grams of mash juice, 50 grams of white wine, four grams of five spice powder, 5 grams of pepper, 40 grams of paprika, 6 grams of pepper, monosodium glutamate, 10 grams of sugar, pork sausage casings appropriate amount of bamboo tubes 1. Add salt, white wine mix, marinate for about 10 minutes, then mash juice, five spice powder, chili powder, paprika, pepper, monosodium glutamate, white sugar and pork after mixing marinade.

3, one end of the casing with cotton thread tied, the other end of the set into the bamboo tube, the marinated meat from the mouth of the tube into the casing, until filled.

4, the irrigation side with a needle in the irrigation of a number of small holes in order to exhaust, in order to prevent the expansion of broken casing, irrigation of a section of the cotton thread tied, divided into a section of the sausage.

5, will be filled with sausage hanging in a ventilated place to blow dry, you can also dry and then use thatch, cypress buds and other raw materials to smoke sausage, the effect is better. Irrigated sausage hanging in the sun ventilation, drying more than a week, you can eat.