Ingredients: 5 kg of pork and 3 m of casing.

Accessories: 60 grams of salt, 8 grams of sugar, 8 grams of pepper powder, 50 grams of Chili powder, 8 grams of thirteen spices, 30 grams of high-alcohol liquor, and a little vitamin. Step 1: Wash the casing with clear water for several times, and then soak it in clear water with onion, ginger and cooking wine (the purpose of soaking is to make the casing cleaner and reduce the fishy smell at the same time).

Step 2: Wash the pork with clear water (the surface of the pork should be cleaned, this step should not be sloppy, because it is directly imported after drying), peel it and cut it into slightly thicker pieces (pork skin with fat sausage is not needed), and cut the fat and lean meat separately (smaller pieces are best).

Step 3: Add salt into pork slices, knead them evenly, then add high-alcohol liquor and mix well, then add pepper powder, Chili powder, white sugar, thirteen spices, vitamin C and sesame oil, and stir them by hand for a few times again (this step is called pulping, but it is not as good as the pulp fish slices, as long as the taste is stirred evenly), and put them in the refrigerator for about one hour (the purpose of refrigeration is to make the taste better integrate into the ingredients)

Step 4: The next step is simple. After the pork is marinated, put the casing on the mold, and then put the marinated meat into the casing from the mold until the casing is full (pour it tightly so that the cooking will not come apart later).

Step 5, then divide the sausage into sections and tie them with cotton thread (this is convenient for airing and eating later)

Step 6: finally, add water to the pot, blanch the sausage in hot water for 10 seconds, take it out (this step is to completely remove dirt on the surface), and then hang it in a ventilated place to dry. If gas is found in the sausage during drying, poke the hole with a toothpick to deflate it until the sausage is dry and hard, and it will be finished perfectly (it can't get caught in the rain in this process, otherwise it will go bad easily).

Summary of sausage filling The most important seasoning for sausage filling is salt. Some people put some salt in the sausage even if it is sweet. Only enough salt can ensure that the sausage is not easy to deteriorate in the later period. At the same time, the ratio of salt to meat is generally around1:40, that is to say, a catty of salt will marinate 40 jins of meat, and some people will marinate 30 jins of meat with a catty of salt, depending on the amount of fat (fat will turn into oil after drying), and pork is the best choice.