Homemade Sausage

Overview

Sausages made at home are more reliable and delicious to eat.

Salted casings can be selected according to personal taste. Pig casings are thicker and sheep casings are thinner. It is best not to buy artificial casings and try to choose natural casings.
Soak the casings in water for 2-4 hours to remove more salt. Add the pork stuffing to the casing ingredients, mix well and set aside.
Use a funnel to carefully put the casing on, place the meat filling in the funnel, and use chopsticks to push the meat down.
Use both hands to stuff all the meat into the casings.
Fill the sausages and use a toothpick to remove excess air.
Steam the sausage for 20 minutes before taking it out of the pan. Let it cool and then slice it into pieces before eating.