Mongolian mutton sausage

After slaughtering the sheep, take out the fat intestines. Sheep fat intestines are thick and have a lot of fat. Rinse the intestines with water, then cut two tender tenderloins from the abdominal cavity of the sheep near the two sides of the spine with a knife, then cut off the meat on the neck, add onion, garlic, ginger powder, pepper noodles and salt noodles, chop them into minced meat, sprinkle some fried noodles after chopping, and fill them into the fat intestines. When loading, stick the intestines at one end. After loading, the fat side will turn inside with the meat stuffing. When it turned out to be inside, it will turn outside. Rinse it again with clear water and cook it in the pot. Take it out after cooking, cut it into pieces about three inches long, and serve it on a plate. Add vinegar to the mashed garlic and dip the sausage in your hand. It tastes delicious. In fact, sausage is better than mutton when it is ready.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)