Where is the best sausage to be filled with pig meat, and where is the pork part best for sausage?

1, the use of meat clips is also popular, that is, the pig's front legs are connected with the pig's body. The front leg meat is relatively fat, and the average weight of pure lean meat is about 2.4 kg, which is more tender in taste than the back leg meat. After drying and cooking, sausages will taste softer.

There is more lean meat in the hind legs, which is twice the weight of the front legs. Its fleshy fiber is thick and its taste is hard. Sausages made from hind legs are harder than tenderloin and eyebrow meat, and are not easy to lose slag. Therefore, it is recommended to chop the front and rear legs together.

Be careful not to put too much salt when filling sausages. Putting too much salt will not only make the taste too salty, but also be very harmful to health after eating it. If it is pickled at home, it is best to use refined fine salt with a ratio of 3%.