To make sausages, 10 pounds of pork requires 7-8 meters of casings.

Ingredients preparation: 5 pounds of pork (70% lean meat + 30% fat meat), 70g white wine, 120g sugar, 120g light soy sauce, 25g salt, appropriate amount of starch, appropriate amount of allspice (pepper), lamb Casings, enema containers, cotton thread, toothpicks.

Preparation method:

1. Ask the butcher stall owner to cut into strips or cubes first, and use the machine in his store to simply stir it twice (do not stir it too much or too messy) , otherwise there will be no flavor and chewiness).

2. Pour all ingredients into a meat basin, stir evenly, cover with plastic wrap and let sit for 2 hours to absorb the flavor.

3. Rinse the casings inside and out with cold water.

4. Put the casing on the funnel, leaving a little excess to tie (knot again after the air is discharged).

5. Put the meat stuffing into the barrel, cover it and tighten it tightly to start enema.

6. After filling, choose the length of the casing you like and tie it with cotton thread.

7. After all is done, dry it on the hanger.