Ingredients: 5 kg of pork leg, 1 casing, 60 g of salt, 80 g of white wine, 50 g of sugar, 10 g of pepper powder, 3 tablespoons of soy sauce.

Accessories: Monascus powder 10g.

working methods

1. Wash the salt off the surface of the casing and soak it in clean water for at least 30 minutes, so that the casing can be fully soaked, which will make it easier to cover.

2. Wash the pork with hot water, peel it and cut it into large pieces. You can also slice or cut strips directly in this step.

3. Use a meat grinder, and then twist the meat into big strips.

4. Add salt, sugar, white wine and pepper powder to the meat strips, and then add soy sauce according to your own preferences. Monascus powder is colored, with or without it.

5. Mix the meat with the seasoning.

6. tie a knot at one end after the casing is soaked.

7. Then put the casing on the funnel of the chef's machine.

8. Pour all the meat into the casing, and finally leave a blank of about 5cm, and tie the end.

9. Finally, rearrange the sausages, tie a cotton rope to each section, and then tie some small holes on the sausage surface with a puncture needle to facilitate the air inside. After this, hang the sausage in a ventilated place to dry.