Sausage formula: pork (2/8 ratio of fat to thin) 10 kg, salt 100 g, sugar 30 g, high-alcohol liquor 100ml, ginger juice 50 g, spiced powder 100 g, pepper 100 g.

Sausage making method and technological process:

1, cut pork in a container, add salt, sugar, allspice powder, pepper, high-alcohol liquor, soy sauce and ginger juice (ginger is cut into small pieces, crushed with a cooking machine and squeezed, or chopped with a knife and squeezed), stir thoroughly and marinate 1 hour.

2. Fully soak the bought casing, hang it on the enema rod of the machine, tie the front end of the casing, pour the marinated meat into the machine hopper and start the enema.

3. Fill all the casings, tie the tail, and tie them in sections with cotton thread.

4, put it in a cool and ventilated place, depending on personal preference, dry it for about 10 days, then take it off and freeze it.