Sausage recipe: 10 pounds of pork (ratio of fat and lean 2.8), 100g salt, 30g sugar, 100ml strong liquor, 50g ginger juice, 100g allspice, 100g pepper, appropriate amount of chicken essence , 25 grams of dark soy sauce (colored).

The process of making sausage:

1. Place the cut pork in a container, add salt, sugar, allspice, pepper, high-strength liquor, dark soy sauce, Ginger juice (cut the ginger into small pieces, crush it with a food processor and squeeze out the juice, or chop it with a knife and squeeze out the juice), mix it thoroughly and marinate it for 1 hour.

2. Fully soak the purchased casings, hang them on the enema rod of the machine, tie the front end of the casings, pour the marinated meat into the machine hopper, and start enema.

3. Fill the whole casing, tie the tail, and tie it into sections with cotton thread.

4. Place it in a cool and ventilated place. Depending on personal preference, let it dry for about 10 days, then remove it and freeze it for storage.