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Let the boss grind the pork twice.

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Add all seasonings and stir well.

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I bought five salted casings, cleaned them, and soaked them in white wine for ten minutes, for fear that they would smell.

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Put the casing on the bucket! There is a little trick. Just after putting it on, squeeze out some meat, and the casing at the back will be put on very, very quickly! After one set is finished, leave a little casing to tie a knot and start filling sausages. The machine for filling sausages is a gift from Taobao to buy casings!

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Don't fill your intestines too full.

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Tie a knot with cotton thread in sections, and then stick a small hole in the sausage with a toothpick, and it will be fine!

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Two Jin of meat, I made so much!

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You can eat crispy sausage after drying for three days! The sun can make sausages! Personally, I think it's more delicious to air it for two days and then dry it for two days, one for four days! The outer layer of meat has a little smell of sausage, and the meat inside is still tender.

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Dry for two days

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Dry for two days and then dry for two days.

Last step

Boil it in water and fry it a little. It can be used as a snack.