Choose meat: choose fresh pork, preferably the meat at the bottom and the meat in front, because the meat at these two places is thin and tight. Sausages with meat in the front are fragrant and economical, but they are rich in fat, so you should remove more fat when cooking. The meat must be fresh and not watered.

Cut into pieces: peel, bone and tendon. It is best to make sausages with a ratio of fat to thin of 3: 7. The proportion of fat and thin can be adjusted according to your own preferences, but not too thin. If it is too fine, the sausage will taste more firewood. Cut the pork into strips. Meat contract 1 cm wide and 3 cm long. The fat meat should be cut into small pieces, so that it is evenly distributed in the incense and looks good and delicious.

Bleaching: soak the diced lean meat in 1% salt water and stir it regularly to accelerate blood dissolution, reduce oxidation of finished products and make the color darker. After 2 hours, remove the decontaminated brine, and then soak it in the brine for 6-8 hours. Finally, washing and filtering. Wash the diced fat meat with boiling water, then with cold water and dry it immediately.

Pickling: Mix the washed fat and diced lean meat, add seasoning in proportion (note: the prompt part under the visible page of the formula), mix well and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform. Pay attention to prevent high temperature, sunlight, flies and dust pollution when curing.

Cleaning casings: You can buy casings cleaned by others in places where pork is sold in the free market. The color should be bright and complete, and there should be no damage. Buy casing with baking soda or salt and wash it repeatedly with water. Anyway, it should be cleaned several times, and the washed casing should be dried for later use.

Filling tools: If there is a special tool for filling sausages, it is best. If there is no special tool, find a bottle of Coca-Cola and cut it from 1/3. The upper part of the bottle can be used as a tool for filling sausages. The bottle mouth of the special tool for sausage filling is slightly thicker than the casing, which is convenient, quick and easy to fill.

Filling: After the meat is cured, you can start filling the sausage. Put one end of the casing on the bottle mouth of the homemade coke bottle and tie the other end tightly, so that the filled meat will not leak out. Then pour the marinated meat into the casing piece by piece from the coke bottle, wash down the meat poured into the casing by hand and fill the casing. This process is troublesome, and it will be easier if there are tools for filling sausages. When the casing is almost full, push the meat strips into the casing with chopsticks to ensure that the casing is full up and down. Finally, tie the casing tightly and seal it.

Punching and knotting: after the whole sausage is filled, use a toothpick to punch some holes on the sausage surface to facilitate ventilation, and then divide it into sections with lines, about 15 cm. Tie each section tightly with a thread, so be sure to tie it tightly, otherwise the sausage will easily come apart when cooking.

What should we pay attention to after sausage is cooked:

Air-drying: Even if the sausage is basically finished, wipe off the water and oil stains on its surface with a cloth soaked in warm water. Hang the stuffed sausage in a ventilated place and air-dry it for about half a month. Pinch with your fingers until there is no obvious deformation. Don't expose yourself to the sun, otherwise the fat will taste bad and the lean meat will darken. If the sausage is dried outdoors, it must be taken back indoors at night to prevent the dew from wetting the sausage.

Preservation: Keep it clean and dust-free, cover it with a food bag, and don't hang upside down. Dust-proof, breathable and not moldy. The dried sausage can be stored in a cool and ventilated place for one winter. After the weather gets warmer, the leftover sausages can be frozen in the freezer of the refrigerator to prevent deterioration. You can also dry the sausage and put it in the refrigerator to prevent it from drying for too long and the taste is not moist.