Why do sausages on food stalls smell so good? What should I do at home?

Every time I pass by the stall, I will always be attracted by the delicious roasted sausage on the stall. After this process of baking, the whole intestine is round and full, plump, meaty and lovely. The outer layer of the pig casing is baked with a strong plastic film, but the inside is soft and layered. Take a bite, the silk skin is continuous and the sausage is full of juice. The passage is fresh and tender, and you can feel the meat. Not only children but also adults like it. Naturally, I have also been questioned that street sausages use food additives indiscriminately, especially sodium nitrite. Excessive use will also cause great security risks to physical and mental health.

The flavor of roasted sausage is not single, it can be original flavor, cumin powder and black pepper. All in all, it tastes different. Naturally, feeding can be the last step, and you can eat whatever you like.

Clean up the bought pork belly and mince it in a meat grinder. Don't chop it directly into meat foam. It's better to feel bumpy. It's better to bake it in the middle and late stage. Add corn flour, salt, sugar, spiced powder, oil consumption and a little cold water and mix well. When stirring, stir in one direction to force the meat, and then put it in the refrigerator for cold storage; Wash and soak the sheep casing with cold water, wash the inside of the sheep casing with tap water, check whether the pig casing leaks, and soak it with star anise, ginger foam and rice wine for about 20 minutes to remove the smell of mutton.

When cleaning enema, don't fill it too full, leave a spare area, and give the intestine a symmetrical eye after filling; Tie the cotton rope evenly in sections, make a hole in the air-free area, and exhaust the air in the sausage; Put it in the mouth and air dry naturally until the skin is comfortable and wrinkled; Boil the cold water in the pot and scoop out a layer of boiling foam on the surface of the pot; Pick up the cooked sausage, drain the water, remove the cotton rope, and put it in a film bag for freezing. This crispy sausage is ready. You can take it out when you want to eat it. The skin is thin and crisp, and the meat inside is soft and juicy. The salty juice bursts in your mouth instantly, and it is full between your lips and teeth. You can eat one in two or three bites, which is very good!