Take 10 kg meat as an example: 400g of white sugar, 30g of monosodium glutamate, 200-300g of white wine or yellow wine, 300-400g of refined salt and 600g of ginger juice should be added. In addition, about 30 grams of dried tangerine peel, clove, star anise, pepper and cinnamon can be added. , plus 20 grams of salt water. After the ingredients are mixed, stir them repeatedly by hand so that the meat and ingredients are fully mixed. The interval is about 1 hour, and the ingredients can be poured after being added into the meat.

Recipe of homemade sausage

Raw materials: 5 kg of pig hind legs and 2 bags of casing.

Seasoning: sugar150g, high-alcohol liquor 80ml, salt 90g, thirteen spices 25g, delicious 50g.

Making:

1. Cut the pork into 2cm square pieces, put them in a large pot, add thirteen spices, delicious food, salt and white sugar, then pour in the white wine, stir the seasoning evenly by hand, fully catch the pork, spread a layer of plastic wrap on it, and marinate it in the shade for 24 hours.

2. Wash the casing (salted casing) with warm water to remove the salt particles on the surface, and then soak it in warm water for more than 5 hours. Put the soaked casing on the faucet and clean the inner wall of the casing. The purpose of this is to lubricate the inner wall of the casing, so that it is easy to fill the meat.

3. Tie one end of the sleeve with cotton thread and cut the bottle mouth of a coke cake. Put the casing on the bottle mouth and slowly stuff the marinated meat into the casing, not too much at a time. When some meat is filled, roll the stuffing to the bottom by hand, and then continue filling. Fill all sausages in turn and tie a knot with cotton thread every 15 cm. Then put the sausage in a ventilated and cool place to dry for about 5 to 7 days.

4. Put the dried sausage into a fresh-keeping bag and put it in the refrigerator for cold storage. You can take it out and put it in a steamer when you eat it. Turn to medium heat and steam 15 minutes.