The ratio of high-quality sausages is 1: 1. Take 10 kg meat as an example: 400g of white sugar, 30g of monosodium glutamate, 200-300g of white wine or yellow wine, 300-400g of refined salt and 600g of ginger juice should be added. In addition, about 30 grams of dried tangerine peel, clove, star anise, pepper and cinnamon can be added. , plus 20 grams of salt water. ?

Steps:

1. After the ingredients are mixed, stir them repeatedly by hand to fully mix the meat and ingredients. The interval is about 1 hour, and the ingredients can be poured after being added into the meat.

2. Tie one end of the casing with cotton thread and cut the bottle mouth of a coke cake. Put the casing on the bottle mouth and slowly stuff the marinated meat into the casing, not too much at a time. When some meat is filled, roll the stuffing to the bottom by hand, and then continue filling. Fill all sausages in turn and tie a knot with cotton thread every 15 cm.

3. Put the filled sausage in a ventilated and cool place to dry for about 5 to 7 days.

It's best to buy sausages with less starch, the best brand! When buying sausages, we should judge the quality of sausages from the following characteristics. The sausage with good quality is dry and wrinkled, the size is moderate and uniform, the casing is closely combined with the meat stuffing, and the sausage stuffing is firm. The surface is tight and elastic, the section is tight, the color is uniform, and the periphery and center are consistent. The lean meat in the intestine is bright rose red, and the fat meat is white but not yellow, with no gray spots and strong smell.