Homemade small grilled sausages

1. Prepare materials.

2. Peel the meat.

3. Cut into small pieces.

4. Chop a few more times to make it even more crumbly.

5. Put the chopped food into a basin and add white sugar, salt, cooking wine, five spice powder, red yeast powder, and water.

6. Stir evenly.

7. Pour in starch water and stir evenly, then let it stand for 1 hour.

8. Soak lamb intestines in water for about 20 minutes in advance

9. Put the cleaned sheep intestines into the funnel mouth

10. Create a segment at the top of the intestine.

11. Tilt the funnel at a 45 degree angle and use the thicker end of a chopstick to stuff meat inside.

12. Check for large air holes after installing each section.

If there are large pores, pierce it and squeeze the meat forward.

14. After installation, tie a piece of cotton rope evenly around each portion of the sausage.

15. Dry the skin moisture.

16. Put it in the pot and cook for about 10 minutes. After cooking, you can store it in the refrigerator and take it as you like.

17. Place the upper layer of the oven on high heat at 200 degrees Celsius and bake for about 20 minutes. Flip the dough halfway through.