Making sausage requires meat, salt, monosodium glutamate, sugar, soy sauce, white wine, thirteen spices, and casings.

Here are the steps for making sausage.

Preparation materials: 5 pounds of meat, (23 grams of salt, 30 grams of MSG, 75 grams of sugar, 175 grams of soy sauce, 75 grams of white wine, 23 grams of thirteen spices), casings Step 1. Prepare the ingredients. Step 2. Pour in the ingredients and put them

Catch the meat evenly and marinate it for 1 hour before stuffing the sausage.

Step 3: Before stuffing the casing with meat, run it through water so that there are no air bubbles when stuffing and the casing is knotted at one end.

Step 4. Put the other end on the funnel made of mineral water bottles.

Step 5. Hold it tightly with your hands and you can start the enema. Use chopsticks to push it down and it will be filled in easily.

Step 6: Use your hands to smooth it out, which will make it faster.

Step 7. Finally, seal tightly.

Step 8. Cut a few sections, wrap them around, tie them into knots, and divide them into several small equal parts.

Step 9. In the last step, use a needle to poke a few small holes in each sausage to diffuse the air. This will prevent the meat from falling apart when cutting after the intestines are dried, because air will enter when filling manually.

Step 10. In the finished product, the red ones have more lean meat and the white ones have more fat meat.