Ingredients: appropriate amount of sausage seasoning, appropriate amount of liquor, appropriate amount of pepper granules, appropriate amount of pepper noodles, and appropriate amount of pig casing.

Material: 5000g pig forelegs.

1. Prepare a little pig forelegs (the ratio of fat to thin is 3: 7).

2. Wash the peeled pork with clear water, drain the water on the surface of the meat, separate the fat meat from the lean meat and replace it with 1cm pieces.

3. Put the cut meat into a big bowl.

4. Prepare 2 bags of Sichuan sausage seasoning.

5. Pour the sausage seasoning into the meat bowl.

6. Add pepper granules, a little pepper noodles and white wine according to personal taste (if you don't add sausage seasoning, you need to add salt yourself).

7. Stir well by hand, cover and marinate for about 12 hours.

8. In the process of pickling, you can make casings, wash the pig casings with warm water, and then rinse them with water, so that the casings are ready.

9. Cover one end of the casing on the funnel, pour the marinated meat into the casing, and after filling the whole casing, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the canned casing uniform in thickness.

10. After the whole sausage is filled, punch some small holes on the surface of the sausage with toothpicks to facilitate ventilation, and then divide it into sections with lines, about 15 cm long. Tie each section tightly with thread, so be sure to tie it tightly, otherwise the sausage will easily fall apart when cooking.

1 1. Then take it out and put it in a sunny place to dry for 3 days. After hanging in a ventilated place, it usually takes about 15 days to dry under the eaves, so that the sausage is made successfully.