Preparation materials: 1800g pork leg, 8 meters of casings, 2 bags of sausage ingredients, 23g of pepper, 120g of white wine, and 23g of chili powder.

1. First, wash the meat with clean water and set it aside.

2. Use a kitchen knife to cut the meat and set it aside.

3. After cutting the meat, add sausage seasoning, peppercorns, chili powder and white wine, mix evenly with your hands, and let it sit for 3 hours.

4. Wash the casings with salt water, rub them inside and out 3 times, and drain them.

5. Then use a tool to stuff the meat into the casing, tie it with a string, and keep the length as consistent as possible.

6. Hang the sausages with ropes and dry them in the sun. When they are dry, you can remove them and they are ready.