10 kg Cantonese sausage ingredients: minced pork 10 kg, white wine140g, 240g of sugar, 240g of soy sauce, 50g of salt, starch, spiced powder (pepper) and sheep casing.

Tools: enema container, cotton thread, toothpick.

Step 1: Prepare all the necessary materials.

Step 2: Pour the prepared minced meat into the seasoning basin, pour all the ingredients into the seasoning basin, stir evenly, and marinate the minced meat, in which soy sauce makes the minced meat darker.

Step 3: Rinse the prepared casing with cold water and dry it for later use.

Step 4: put the water-controlled casing on the funnel filled with sausage, leaving a little casing knotted.

Step 5: Put the marinated minced meat into the barrel, then cover the barrel cover, tighten the barrel cover, and start filling sausages.

Step 6: Slowly push the handle of the sausage funnel to make the sausage full of rosy color.

Step 7: After the sausage is successfully filled, hang it in the ventilated sun to dry and air dry.