Content

• Advice
• What you need

Open the lid of the pan. After 15 minutes of cooking, open the lid and continue cooking the sausage over medium heat. Remember to turn the sausage every 2-3 minutes.

Cut the pork. Be sure to cut into small squares to make it easy to blend. Do not remove fat, as you need a piece of meat that is both fat and lean to achieve the desired taste.

• Put the sliced ​​pork in a separate bowl.

Wash hands and change kitchen utensils. It is important to keep everything completely clean when handling raw meat to avoid cross contamination. Therefore, you should wash your hands, exchange knives and other cutting boards to move on to the next steps.

Add 6 tablespoons of red wine to the meat. This is the first seasoning, but you can skip it if you don't like it.

• If you don't have a large bowl to hold all the meat, you can divide the wine into two equal parts: 3 spoons in one bowl and 3 spoons in the other.

Mince a few cloves of garlic. Garlic is an important ingredient in salami and indispensable. Mince the garlic thoroughly and add to the marinade.

Mix meat with spices. Seasoning is on the surface of the meat and has not been mixed. You can use a spoon or hand washed to mix seasonings with meat.

Put the seasoned meat in the meat grinder. Do not use the stuffing end of the meat grinder when you first grind it. You should grind the meat again to make the sausage texture more even

Method 4 of 4: Making sausages

1. 

   
   
   Put the pork intestines in the sausage stuffing part of the meat grinder. Make sure to leave a piece of pig intestine about 15-18 cm long sticking out at the end of the tube. Remember that each bar of sausage should have a pig intestine of about 15 cm.
   • Do not tie the top of the cavity until all the meat has been stuffed.

2. 

   One hand pushes the meat into the meat intake tube. The other hand holds the salted pork intestines lightly when stuffing the meat inside ..
   • You can ask your friends for support. This way, the other person will stuff the meat in the blender while you shape the sausage.

3. 

   Push the air bubbles out. When you stuff the pork intestines, you can see some bubbles floating. You just need to push back out to remove the air bubbles.
   • The meat grinder will automatically push the sausages out of the stuffing tube, so you don't have to worry about this.

4. 

   Turn the sausage bar in half. You should turn the sausage bars in the opposite direction to keep them from falling apart as you continue to twist.
   • You might consider turning the first knob in the middle of the long sausage stick, then continuing to turn in between the two shorter segments of the sausage.

5. 

   Tie the pig intestine. After you have divided the long sausage bar into shorter pieces, tie both ends of the sausage string, twist and tie the ends of the salted pork.

6. 

   Refrigerate the sausage. Do not let the sausage dry. The next day, cut the sausage into segments right at the correct position.

7. 

   Completed. advertisement

Advice

• If you want, just use ready-made salami instead of making your own.The above recipes are still applicable, but you should check the instructions on the packaging to be sure before you cook.

What you need

• Meat grinder with stuffed head
• Frying pan
• The bowl is used to mix meat
• Sharp knife
• The thick pan does not stick
• Baking tray