Recipe and ingredients for original sausage:

Tools/materials: pork, salt, pepper, cooking wine, casings, white wine, water, sausage stuffer, string, toothpicks, steamer pot.

1. Cut the pork into minced meat, add salt, pepper and cooking wine, mix well, and marinate for 15 minutes.

2. Soak the casings in white wine and water for half an hour in advance, then rinse them inside and out and set aside.

3. Put the casing on the manual sausage stuffer and pour the meat filling in bit by bit. While filling, stroke it with your hands at any time to ensure uniform thickness.

4. Knot the stuffed sausage into sections according to your preferred length with strings. After completion, use a toothpick to poke a few small holes in each section to facilitate venting.

5. Then hang the sausage in a cool and ventilated place to dry for one to two days, then steam it in a steamer over high heat for 20 minutes, and it is ready to eat.