Hang the prepared sausages in the shade to dry, and be careful not to stick together. Turn inside and out every day to avoid the casing on the shady side from drying. Never get in the sun or get wet. Once the moisture of sausage is dry and the surface begins to wrinkle, it can be eaten. Don't dry for a long time. It takes about 5 to 10 days in winter. After a long time, sausages will dehydrate and taste too firewood.

Practice steps

Prepare a small chopping block and put it obliquely in the pool so that the scraped fat will not be everywhere. Prepare a chopstick with small tap water, so that sticky fat can be washed away at any time when scraping. Pay moderate attention when scraping casing. If the intensity is small, the grease can't be scraped clean. If the intensity is large, the casing is easy to scratch.

After the casing is scraped clean, wash it once with a little white vinegar, then with white wine and then with alkali. Finally, turn over the water and check whether the shell is damaged. If not, soak in salt water for one night to enhance the elasticity of the casing. Wash the hind leg meat, peel it and mince it with a meat grinder. Add seasoning and marinate for two hours. The ratio of fat meat to lean meat is 3:7.

Prepare scissors, thread (for sticking the mouth), funnel, soaked casing and pickled meat stuffing. It is suggested to cut off the bottom of the beverage bottle and put sausage in it. The bottle mouth is just the right size. Tie the bottom of the casing with thread, put it on the bottle mouth of the beverage, hold it by hand, put the mixed meat stuffing into the bottle, poke it with chopsticks several times, tie it in sections with cotton thread, and tie the sausage with a needle or toothpick after filling it, so as to release the air inside and help the sausage breathe freely and avoid deterioration.