Pork belly 5000 grams

Accessory high-alcohol100g

Soy sauce150g

Sugar150g

Salt150g

Casing1000g

The steps of Hakka sausage

1

Cut the pork belly into a plate and add all the ingredients.

2

Stir evenly

three

Cover with plastic wrap and marinade for one day

four

Wash away the salt particles on the surface with warm water, soak in warm water for 5 hours, and then put the soaked casing on the faucet to wash the inner wall of the casing (the purpose of this is to lubricate the inner wall of the casing, so that it is easy to fill the meat).

five

Enema tool

six

Cut out the bottle mouth of a coke cake, put the casing on it, and tie a knot at the other end of the casing.

seven

Slowly stuff the marinated meat into the casing. Be careful not to stuff it too tightly, so the casing will break easily.

eight

Push the meat down with your hands while stuffing it.

nine

After the casing is filled, tie a knot every15cm and tie it with a rope.

10

Hang up the Hakka sausage and dry it.

1 1

This is a Hakka sausage that has been dried for three days.

12

Weenie's out!