How to make chinese Sausage

　　I guess there is a range of preferences for the flavoring of a homemade sausage.This recipe from my Mom,and it's my favorite.The seasoning is quite simple.You don't need spicing ingredients or anything like that for extra flavor,The only condiments are salt,sugar and Achole.The will make an original Sausage.You can definitely add in other ingredients to you liking.九游客户端官网为玩家提供九游游戏中心客户端下载，新版九游app安卓手机版、ios版下载，还有专属礼包免费领，权威手游榜单随时看！玩游戏，找礼包，就用九游app！

　　First off, prepare the sausage casings,They always packaged in salt y marinade.Wash them untill clean,then soak in water.You can do this a day before.Soak the Sausage casings in the fridge overnight before you use them.That helps to remove any salt clinging to them,as well as the smells.Now ,the meat, I am using a mixing of Ham/leg and pork belly meat.Wash them and then chopped them as thin slices.Tirmmed off the skin if you bought skin on.Nomally ,only leg meat is enough, Since I bought a leaner cut,So I add in pork belly for better meat-to -fat ratio.The fat content should be 30%by weight.Cut the leg and pork belly into slices,and put them together.Now the seasoning.Add salt first, then sugar and strong distilled wine(baijiu),Combine them together.

　　Now slip the Sausage casing onto the bottleneck.Tightly tie off the end with a piece of thread.Stuff the meat in the funnel.Use the rolling pin to press down the meat.You can also tie Chopsticks together to do the job.But my own experiences told me a small rolling pin is the best.Here is how it works......tie the link with a piece of thread.Rember to get rid of any air in it.As for the length,10-15cm for one link is recommended thread..It takes 15-30days, depending upon the weather and your personal preference.Do not leave them directly under the sun.Leave them to dry in ventilated place.And this place should not be warm either,Do not let them dry in a room with heating.Once they are done,cut off one link ,steam and then slice it.And it's ready to server.Enjoy it.