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“Is it too late to send someone to town now?” Zhou Shi quickly asked.

Lin Xiaoyue smiled. “No need for that. I bought two pigs to make bacon. Boss Zhang also arranged for the corresponding pig offal to be sent over. If I use all of them to make braised meat, I could make a lot.”

“If you really like braised pork intestines and braised pork belly, I’ll make another pot before lunch.”

“Then, I’ll give you half of the intestines and pork belly.” Lin Xiaoyue said with a smile.

The remaining half was for them. The rest of the braised meat was distributed to the workshop. Anyway, the workers did not care which part of the meat they got.

Zhou Shi’s eyes lit up.

“Great! However, other than the braised intestines and braised pork belly, give me more of the other dishes. Hei Gang likes it very much!” She continued.

If she did not go back in the afternoon, there was a high chance that her husband would come to the Liu residence at night.

However, the weather was cold at the moment. The braised pork wouldn’t go bad even if she packed it back. She could keep it for tomorrow.

“Sure!” Lin Xiaoyue agreed with a smile.

She thought that she might have to ask Zhao Shanshan to buy more pig offal and pig head meat for the next few days.

The workers at the workshop worked hard. There was no reason not to agree to some low-cost meat and vegetables.

Also, didn’t her family like to eat it too?

As everyone talked, the cured meat was quickly processed.

The next step was to make sausages.

Liu Shi and the others had never heard of sausages before. They were wondering why Lin Xiaoyue didn’t braise all the meat she bought. Now they finally knew the reason.

“The head has more lean meat and less fat. It’s most suitable for making sausages. I told you to wash it just now and hang it to dry. Now, it can be used.”

Lin Xiaoyue looked at Liu Shi as she spoke. “Mom, cut up the meat and separate the fat and lean parts. Remove the muscles and skin.”

“The rest of us will cut the lean meat into long strips and then thin slices.”

“As for the fatty meat, we’ll cut it into long strips and thin slices first. After that, we’ll have to cut the thin slices into shreds or cubes. Make sure that the fatty meat was cut smaller than the lean meat. This way, the sausages will have the same amount of fatty and lean meat.”

Everyone was curious, but no one asked.

Soon, they listened to Lin Xiaoyue’s instructions and got busy.

The four of them were very efficient.

In just over an hour, the meat was almost done.

Lin Xiaoyue asked the others to continue cutting the meat while she began to process the pig’s intestines.

The sausage was made from the small intestine. This part of the pig intestine was thinner and was more suitable to be used to make braised meat. However, it was also good to make sausages!

There were also people who used sheep intestines to make sausages, but there were very few mutton sellers in town, so she did not think of buying sheep intestines.

The pig’s small intestine had already been cleaned yesterday. It was not complicated to process it.

He only needed to soak the washed pig intestines in warm water and add white wine.

After that, she took out the pig’s small intestine and washed it after about ten minutes.

After preparing the sausage casing, Lin Xiaoyue began to stir-fry the ingredients.

She was going to make two flavors, spicy and sweet, so she had to prepare more seasonings.

The first step was to prepare pepper and chili powder.

The pepper was soaked in water for two minutes to wash off the dust and other dirt on it.

Then, she threw it into the wok.

She stir-fried it with water over medium heat, then slowly roasted it over low heat until it could be crushed by hand. Then, she poured it out and let it cool.

The chili did not need to be washed. She poured oil into the pot and added the dried red chili.

When she would smell the fragrance, she scooped out the chili and let it cool.

Then, she crushed the pepper and chili into powder.

In addition, she prepared rock sugar and ground it into powder.

Lin Xiaoyue’s preparation work was completed, and Zhou Shi and the others were almost done cutting the meat.

Lin Xiaoyue took out a wooden basin and mixed the lean and fatty meat in a ratio of 8:2.

Then, she added salt, alcohol, pepper powder, and chili powder.

Following that, she mixed the meat so that every piece of meat was wrapped in seasoning.

After mixing it evenly, she took the lid and placed it aside.

Then, she started to clean the next bucket.

It was not until the fourth bucket that Lin Xiaoyue changed the seasoning to salt, rock sugar powder, white wine, and soy sauce..