How to make home smoked sausages

It took three hours to mix meat, enemas, steam, and smoke, and finally it was time to eat at the table. [Teeth] [Teeth] The recipe is as follows, five pounds of back seat meat, five-spice powder to taste, pepper to taste, sugar to taste, salt to taste, chicken essence to taste, high liquor to taste, soy sauce to taste, starch to taste, ginger chopped into minced, or soaked into ginger water. If you love to eat sauce, you can add an appropriate amount of watercress sauce, if you add watercress sauce, the salt should be put less, otherwise it is easy to be too salty. If you like to eat spicy, you can add some paprika. The portion size can be adjusted according to the proportion of the meat filling according to the usual personal taste. When the tank intestine is eight points full, it is easy to burst when it is full. When cooking, do not cover the pot lid, keep the water just boiled, or the intestines are easy to break. Cook for 20 minutes. I smoked in the oven, spread tin foil on the tray, put the right amount of flower tea, and sugar, white sugar is not too little, sugar less smoked out of the light color, the bottom temperature high point of 220 degrees, the upper part of 120 degrees can be. Smoked for 30 minutes.