1, meat selection is the key link in sausage making. Sausage meat generally chooses fresh and good pork leg meat, preferably fat and thin hind leg meat. Meat can't be chopped or ground with a meat grinder. Instead, cut it into pieces the size of half a mahjong tile with a knife, or cut it into strips about 5 cm long and 1 cm thick.

2. Sausages also need sausage ingredients, using some dried tangerine peel, clove, star anise, pepper and cinnamon as ingredients. Add the seasoning to the chopped meat and stir well, then marinate for more than ten minutes and then stir.

3. Next, the production of casings. In order to make good sausages, the production of casings is very important.

There are four steps in making casings.

4. The first step is to peel off the fat on the front of the small intestine, wash it with flour, then turn the small intestine over and wipe it with flour. This needs to be repeated twice.

Step two, prepare a pair of angular chopsticks for scraping intestines. When scraping intestines, the force should be moderate and light, and the casing can't be scraped clean; If it is heavy, the shell will be scratched again.

Step 3, clean and soak the scraped casing to remove the peculiar smell. Wash it once with white vinegar, then with white wine, then with alkali, and finally with clear water.

Step four, turn the shell over and check it. Fill the shell with water and check for damage. If not, soak in light salt water for one night to enhance the elasticity of the casing. Turning the casing is also skillful-when turning it, you need to turn on the tap and pour water into the intestine, and the casing will flow out smoothly for easy turning.

The next step is the filling process, which requires patience and care. There are two ways to make it. One is a single-person operation, in which a small funnel is inserted into the casing (the funnel needs to be tied tightly with cotton rope to avoid slipping off), one hand is pinched tightly, and the other hand is filled with meat; The other is operated by two people. One person opens the casing and the other person stuffs the meat into it bit by bit. Either way, you must pour a section and knead a section from top to bottom by hand to eliminate the gap between meat and feed. After filling it out, you should also use an embroidery needle to make some small holes in the casing to exhaust the air inside.

6. finally bake the sausage. Sausages should be smoked slowly with low fire first, and then roasted with fast fire after a few hours; When the sausage is 80% dry, it needs to be moved outside the drying room to dry for a few days, and then moved into a cool place indoors to dry slowly, which usually takes half a month. But homemade sausages are not so particular. Just hang them outside to dry.