Ingredients

5 pounds of pork leg

1 casing

60 grams of salt

3 light soy sauces tablespoon

10g Sichuan pepper powder

10g red yeast powder

80g white wine

50g white sugar

Wash off the salt on the surface of the casing and soak it in clean water for at least 30 minutes to fully soak the casing, which will make it much easier to set.

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

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I then use a meat grinder to grind the meat into large strips.

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Put salt, sugar, white wine, and pepper powder into the meat strips. These should not be missing, and then add light soy sauce according to your preference. Red yeast rice powder, red yeast rice powder is used to adjust the color, and Sichuan pepper powder is my secret. Add a small amount of Sichuan pepper powder, not only will it not feel numb, but it will have a unique fragrance.

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Mix the meat and seasonings evenly.

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After soaking the casings, tie a knot at one end.

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Then put all the casings on the funnel of the cooking machine.

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Pour all the meat into the casing, leaving a blank space of about 5cm at the end, and tie the end.

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Finally, rearrange the sausage, tie a piece of cotton rope at each section, and then use a punching needle to poke some small holes on the surface of the sausage. It is convenient for the air inside to be discharged. After doing this, hang the sausage in a ventilated place and let it dry.

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