1. First of all, we prepare 4 Jin of pork with fat and thin, and the ratio of fat to thin is 3:7. First, we cut it into even thin slices and then chop it into meat. Sausage stuffing is recommended to chop meat by hand, which is more granular. The meat made by the meat grinder is too broken and tastes bad.
2. Prepare a handful of garlic, put it in a garlic mortar and grind it into minced garlic, fully extract the fragrance of garlic, pour minced garlic into the meat, and sprinkle 20 grams of salt, with more salt. One is to taste the sausage, and the other is to prevent the sausage from going bad (you can also add the Cantonese sausage seasoning package directly, but pay attention to adding other seasonings in moderation).
3. 50 grams of sugar, 20 grams of pepper, 30 grams of cooking wine, half a can of beer, soy sauce 10 grams of color, stir until the meat is completely absorbed, add a proper amount of potato starch, add 30 grams of Chili sauce, and stir until the meat is cooked 1 hour.
4. Prepare a proper amount of sleeves and tools, which can be bought online. Soak in clear water for 3 minutes, and wash for later use. Wash the casing several times, or it will smell like fish.
5. After all the ingredients are ready, we start filling sausages, put the marinated meat stuffing into the enema, cover it, put the washed casing on the mold of the enema, fasten the opening of the casing, and push the meat stuffing into the casing.
6. After the sausage is filled, cut the sausage into small pieces, pierce the casing with a toothpick, and exhaust the air inside to prevent the sausage from going moldy and deteriorating. Then hang it in a cool and ventilated place to dry 12 hours to dry water vapor for later use.
When the oven is hot, add the dried sausage and bake for 40 minutes. Bake the casing until it is crisp, and take it out and slice it.