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Have you ever thought that sausage casings can be made by yourself

I think a lot of people, like me, make their own enema at home by buying sausage casings and then filling them by themselves. But I have thought that long night can also make their own enema at home. The method is very simple.

Casing making: buy fresh vermicelli (pig intestines) at the market, each about 3-4 feet long. Don't buy chopped ones, and don't buy damaged ones, but complete ones. Put the sausage on the faucet, irrigate and clean it. Turn out the sausage while watering. Rub it with salt and starch, rinse it clean and remove the peculiar smell.

Then pour water to turn the intestine back. Rub it with your hand at the mouth of the intestine. The epidermis and the inner layer will be separated. Peel the transparent epidermis down and separate it from the inner layer. When peeling, be careful not to break the inner layer, because there will be some oil and tendons on it, so be careful to tear it off.

Don't throw away the transparent surface layer, leave the middle layer. This is the casing we want to use. Don't look at its thickness. Once the meat is poured in, it will be very transparent if it is dried again.

Four seas food sharing: it is suggested that lean meat and fat meat should be 7:3 when you make your own enema at home. You can also try to use kitchen foil instead of casing as I said before.