The best sausage is plum blossom meat, which is located on the scapula of pigs. Others call it eyebrow meat. The meat here is not only tender, but also will not get old no matter how you eat it. Lean meat, less fat, delicious, very suitable for cooking.

Pork for sausage stuffing can choose relatively cheap front leg meat and rear leg meat, and the sausages poured from these two parts are the best. The front leg meat is fat, and the poured sausage tastes delicious, but it will be a little greasy, and the back leg meat is thin, and the poured sausage will taste a little firewood.

But the quantity is small, you can buy less, mix them together to make the meat tender, then choose some tenderloin, which is also a kind of meat you buy more, with moderate hardness, add some thin hind legs, and finally, the pork belly, the best ratio is 5: 2: 2: 1.

Sausage is made as follows

Material preparation: pork 1000g, soy sauce 100g, 3 tablespoons of salt, 50g of white sugar, 50g of white wine, 5g of red yeast powder, casing 1 package, and appropriate amount of cotton rope.

1. Wash the lean pork, cut into pieces, add soy sauce, salt, sugar, white wine and monascus powder, mix well and marinate for several hours.

2. Wash the casing with clear water in advance to make it soft, and put one end of the casing on the funnel.

3. Stuff the meat with your hands. If you stuffed some meat, you should lick the casing below to smooth the stuffed meat.

4. After filling it out, cut the knot in the middle with cotton rope, tie the casing from end to end, and then poke a hole in the surface with a needle.

5. Hang it up and dry it in a cool and ventilated place for ten days.