Casing is the abbreviation for pork small intestine, which has many functions and can be used to make various delicious foods, such as sausages, ham sausages, etc. The largest number of casings are used directly to make sausages because it is the season for making sausages in winter every year. Let’s take a look at how to make delicious casing below? Those who are interested can learn some of it.

1、

Roughly clean a set of pork small intestines, add 20 grams of starch, and soak for 10 minutes to help remove the smell.

2、

Wash it once, connect one end of the intestine to the bottom of the water faucet. Let the water fill into the intestine. Hold the intestine with a pair of scissors in a scissor grip, scrape it downwards along the direction of the intestine, and repeat several times. The dirty things inside the intestine will come out quickly.

3、

Start processing the films and fat pieces on the surface of the intestine from one end, gently peel them off.

4、

Fill the intestine with water again, peel off the uncleaned fat pieces and films. After multiple waterings, the intestine becomes transparent.

5、

Grab one end of the intestine and use chopsticks to help flip it over.

6、

Add 20 grams of starch and a large spoon of salt to all the flipped intestines.

7、

Gently pick and wash it for about 10 minutes.

8、

After the inside of the intestine is cleaned, flip it back to the surface.

9、

Check the intestines for any holes or leaks. If a leak is found, cut it at the breach to prevent the meat from squeezing out when filling.

10

、

Roll them up one by one.

11、

Drain the water, and the casing is ready. It’s that simple.

Cooking Skills

1.

Connect one end of the intestine to the bottom of the water faucet. Let the water fill into the intestine. Hold the intestine with a pair of scissors in a scissor grip, scrape it downwards along the direction of the intestine, and repeat several times. The dirty things inside the intestine will come out quickly.

2.

After multiple waterings, the intestines become transparent. Don’t worry about scratching them, but be careful with the force when peeling off the fat pieces and films. The stubborn fats can be cut off with scissors.

3.

Finally, check the intestines for any holes or leaks. If a leak is found, cut it at the breach to prevent the meat from squeezing out when filling.