Sausages

1. Preparation: Fresh pork hind leg meat, minced into 70% shredded meat and 30% sliced meat.

2. Mix the seasonings evenly and marinate for 8 hours. It is also necessary to stir repeatedly in the middle to make the meat taste evenly.

3. Use pig intestines for irrigation. Cleaning is a bit troublesome, so you can eat it with peace of mind. Repeatedly clean both inside and outside by flipping and cleaning (each person has their own method, as long as it can be cleaned thoroughly, my method is: 1. Use salt and flour to scratch and wash twice, then soak in white vinegar for 10 minutes, and then clean until there is no sticky feeling when grabbed by hand. Flip and clean in the same way, very clean.

This is the meat that has been marinated for 8 hours and can be poured.

5. I poured it by hand without using a machine. Everyone can pour it according to their own method, and after pouring, tie it in small pieces with cotton rope.

6. Then heat the sausage slightly with hot water. The filled sausage feels smooth to the touch, and washing it with hot water also makes it clean and dry. The last step is to use a bud stick to puncture the sausage for exhaust.

7. Then you can air dry it, and it takes about ten days for the finished product to be harvested (depending on the weather) even in the north wind with the sun.

8. This is the situation after drying for a day.

9. This is the situation for three days. The surface is already a bit dry, but the inside of the intestines is still soft to the touch. Continue to air dry.

After the seventh day, I will hang it on the balcony and not have to spend all day in the sun. If it doesn't produce oil, it won't taste good. I just need to blow the north wind.

On the tenth day, the finished product is ready. I steamed one this afternoon and tried it out. It's very fragrant and the saltiness is moderate. I am very satisfied with it myself.

12. Finished product drawings.

13. Finished product drawings.