1, choose 2000 grams of fresh pork leg and 500 grams of pork belly (or fat). Generally, the fat and thin collocation is 20% fat and 80% thin. Wash, drain and cut into small pieces, ground into meat stuffing with 8 mm orifice plate of meat grinder (it can be cut into shredded meat with a knife, which tastes better), and cut fat into filaments with a knife.

2. Add a bag of Changzhiwei Taiwan Province sausage seasoning to the well-matched meat stuffing, and you can add about 50g of high-alcohol liquor,100g of starch, and appropriate amount of water (don't add water if you want to make air-dried sausage), and stir together clockwise for 10- 15 minutes. It is best to stir hard to make the meat more elastic.

3. Mix the minced meat evenly, seal it with plastic wrap and put it in the cold storage area of the refrigerator for 2- 10 hours before enema.

4. Generally, Taiwan Province sausages are made of casings with a diameter of 20-30mm, salted casings or dried casings.

5. When the weather temperature is below 10 degrees, you can hang sausages and dry them in a ventilated and cool place for one day (don't put them in the sun). If you want to make air-dried sausages, dry them in the air for about 10 days and put them in the refrigerator. If the weather temperature is high, it can't be placed outdoors to prevent deterioration. It can be directly boiled or fried.

6. The dried sausage can be put into a steamer, steamed on low fire for about 20 minutes after the water boils, or boiled directly. After the water boils, add the sausage, and after boiling again, cook it on medium and small fire for about 20-40 minutes, and it will be cooked when it floats. Do not use high fire. You can eat it directly after cooking, or store it in the freezer after cooling thoroughly. If there is an oven, it can be baked directly, and the temperature is set at 170 degrees, and the baking time is about 15 minutes.