1, Taiwan Province-style sausage ingredients list: main ingredient: 5 kg of pork hind leg, auxiliary material: a packet of Taiwan Province-style sausage, and ingredients: appropriate amount of sausage casing and one or two liquors.

2. Prepare 5 kg of pork hind legs and wash the blood.

3, cut into thumb-sized meat with a knife.

4. Pour in sausage and white wine and mix well.

5. Soak the casing in water for half an hour.

6. Start enema. The picture shows the filled sausage.

7. Tie it in sections with cotton thread, wipe off the grease on the surface, and puncture the casing with a needle, and puncture several small holes in each section.

8. Dry in a shady and ventilated place, and the epidermis will be dry for two or three days.

9. Spread a layer of tin foil on the baking tray for the dried sausage, 180 degrees for 30 minutes.