Pig foreleg meat (the best sausage stuffing is pig foreleg, which is tender and plump), salt, pepper powder (fried pepper particles), sugar, five-spice powder, white wine and cooking wine. Sichuan friends like spicy food, you can add dried red pepper powder.

Second, the formula ratio:

Sausage seasoning ratio is 10 kg meat plus 3.5 liang salt, 1 2 liang liquor, 2 liang cooking wine, half a catty sugar, 20g pepper, and other seasonings are added according to personal preference.

Third, practice:

1. Wash pork and cut it into slightly thick strips. Rinse the casing with water and prepare the necessary seasoning.

2. Put the pork into a large container (washbasin or pot), add salt, chopped pepper, sugar, five-spice powder, white wine and cooking wine in turn, mix all the materials evenly by hand, put the delicious meat strips into the meat grinder, slowly pour them into the casing with an enema, and gently push the meat tightly along the casing by hand when pouring.

3. After filling, tie both ends of the casing tightly with cotton thread, then tie the sausage into the length you like with cotton thread, and finally poke the air in the casing with a needle, hang it in a ventilated and cool place for about 10 day, and air dry it.