Sausage making method and ingredients are as follows:

Materials/tools: 1500g of pork, 6 pieces of sheep sausage casings, 20g of salt, 40g of sugar, 5g of thirteen spices, 40g of honey, 30g of cooking wine, 25g of oyster sauce, 5g of soya sauce, 70g of corn starch, 5g of monosodium glutamate (MSG), 3g of cumin, 2-3g of red currant rice powder, onion, ginger, water, 100g of water. 100 grams of water, corn kernels appropriate amount, white wine, meat beater.

1, sheep intestinal clothing washed, change the water and put some white wine soak for 30 minutes.

2, onion and ginger water soak for about half an hour.

3, pork with a meat beater, and then all the seasonings to put the meat, onion and ginger water poured in many times, stirring, pouring and stirring, after the water is poured and keep stirring, to the meat on the strength.

4, a small portion of the meat out, put some cooked corn kernels, do some corn flavor.

5, the following began to enema, the meat into the sheep sausage jacket.

6. Finally, use the string to tie out the length you want.

7, tie a little shorter is the date sausage.

8, in the outdoor drying two days, cool water in a pot on low heat for 30 minutes, fish out of the cool water rinse to dry on it.

9, the flavors are separated and kept in the refrigerator.