Use 10 Jin meat to make Cantonese sausage, and put 2 packs of casings, 500g of soft sugar, 250g of white wine, 225g of refined salt175g of soy sauce, 50g of spiced powder and 50g of monosodium glutamate. After filling, the sausage is divided into appropriate lengths, and both ends of the casing are tied tightly with cotton thread. For the filled sausage, stick some holes in each section with a toothpick, especially where there are bubbles.

Sausage is a kind of meat product with China characteristics, which is made of meat, diced, supplemented by auxiliary materials, poured into animal casings, fermented, aged and dried. It is the largest variety of meat products in China.

Sausage refers to the "enema method" in which meat is used as raw material, diced, added with auxiliary materials and poured into animal casings for fermentation. It only appeared in the Book of Qi Yaomin in the Northern Wei Dynasty, and its method spread. Sausages can be divided into three categories: raw sausages, also known as "white oil sausages"; Stir-fried sausage and duck sausage or pig liver sausage (collectively known as moistening sausage).

Sausage is a common food in southern areas such as Guangdong, Hong Kong and Macao. It is made by putting pork into casing made of pig small intestine, compressing, dehydrating and drying in the sun. Guangdong sausage is its representative.

Cantonese sausage is a kind of raw and dried sausage product, which takes pork as raw material, chopped or diced, pickled with salt, nitrate (preservative), sugar, koji and soy sauce, then packed in natural casing, dried in the sun, dried in the air or baked. Sausages can be stored in the refrigerator for about 3 months.

The main producing areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai. All kinds of sausages are made in the same way, but the materials used are slightly different.