2500 grams of pork (leg)

Suitable shell

condiment

salt

60 grams

monosodium glutamate

5 grams

chilli powder

60 grams

Chinese prickly ash powder

5 grams

cumin powder

30 grams

Chinese hard liquor

60 grams

sugar

60 grams

The practice of homemade sausage

1. Wash and dry pork.

2. Evenly cut into small dices, the fat diced meat is smaller than the lean diced meat.

3. Add all seasonings, stir well, marinate for half a day, and turn it a few times in the middle.

4. After washing the salted casing, soak it in warm water for one hour in advance.

5. Carefully place the sleeve on the funnel.

6. Pour the marinated diced meat into the casing with a funnel and use chopsticks to assist.

7. Cut off the perfused intestine with cotton thread, and stick some small holes in the intestine with toothpicks every one or two centimeters to discharge air.

8. Hang it in a cool and ventilated place outdoors, dry it naturally, and it can be put away in a week or so. It is sealed and refrigerated in the refrigerator and can be carried around.