Main Ingredients

Pork front tips: 10 catties (2:8 ratio of fat to lean)

Enema: 10 pieces

Salt: 3 taels

Sugar: 3 taels

Cooked peppercorns: a handful

Cumin: a handful

Supplementary Ingredients

Cumin: a handful

White wine (56-degree Erguotou): 1.5 taels

Lao Sauce (for coloring): appropriate amount

Chili powder: moderate amount

Pepper powder: appropriate amount (the most fragrant) : 1 tael and a half

Lao Soya Sauce (for coloring) : moderate

Chili Powder : moderate

Special Steps for Authentic Shandong Flavored Air-dried Sausage

First Step

1. Wash the sausage casings and soak them in boiling water.

Step 2

2. Cut the meat into small pieces, the fat can be cut finer, I like to chop the fat.

Step 3

3. Add all the seasonings to the meat and mix well.

Step 4

4. Use a funnel to fill the sausage casings with the mixed meat.

Step 5

5. After loading, tie it tightly in sections and hang it in a ventilated place to dry for 7 to 10 days.

Step 6

6. Steam the dried sausage in a pot over medium heat for 40 minutes after the water boils.

Step 7

7. Let it cool and you can slice it for serving.

Cooking tips

1, the sausage must be rinsed with running water. 2, if you do not have a funnel you can use a mineral water bottle to make a homemade one. 3, the taste is heavy, the seasoning can be reduced appropriately, the salt is less the storage time will be shorter. 4, suitable for doing in cold weather, otherwise it will be bad before it dries out.