The ingredients for filling 10 kilograms of sausages are:

10 kilograms of pork (5000 grams, 4 fat and 6 lean are the most fragrant); 130 grams of salt (2 halves), 100 grams of sugar , 150 ml (3 taels) of wine with a temperature above 50 degrees, 15 grams of pepper noodles, 15 grams of five-spice powder, 40 grams of chicken essence; 50 grams of ginger, 100 grams of garlic (optional).

The best time to make sausage is after entering the twelfth lunar month, so it is also called sausage. It has a process of pickling and slight fermentation. It needs to be dried at low temperature for several days to emit its unique fragrance. It is still You have to hurry up before you start making sausages. Buy meat from the market and make a dozen sausages and hang them up. Follow the recipe and process I provided, and you can still have sausages made by yourself for the New Year’s Eve dinner.

How to make homemade sausage:

Ingredients: 2000g pork, 50g white wine, 80g rock sugar, 20g Sichuan peppercorns, 20g pepper, 20g orange peel.

1. Add white wine: cut the front leg meat into thin slices and put it in a basin, add 50 grams of high-quality white wine and stir evenly.

2. Make pickled powder: 100 grams of edible salt, 150 grams of chili powder, 80 grams of rock sugar, 20 grams each of Sichuan peppercorns, peppercorns, and orange peel. Stir evenly and put into a blender to grind into powder. shape.

3. Marinate the pork: Add the chili powder into the pork, stir well, marinate for an hour, and clean the casings.

4. Fill the casings and air-dry: Fill the marinated pork into the casings, tie them with cotton rope, and place them in a ventilated place to air-dry for seven to fifteen days.