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 casings.

Ingredients: 5000g pork forelegs.

1, prepare better pork forelegs (the ratio of fat to thin is 3: 7).

2. Wash the skinless pork with clear water, drain the water from the surface of the meat, separate the fat and lean meat, and change them into 1cm pieces respectively.

3. Put the cut meat into a big bowl.

4. Prepare 2 bags of Sichuan sausage seasoning.

5. Pour the sausage seasoning into the bowl of meat.

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

7. Mix 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 the water, so that the casings are ready.

9. Cover the funnel with one end of the casing, pour the marinated meat into the casing, and after filling the whole root, 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, use toothpicks to make some small holes on the surface of the sausage to facilitate ventilation, and then use thread to segment it, about 15 cm long, and tie the thread tightly between each segment, so be sure to tie it tightly, otherwise the sausage will easily come apart when cooking.

1 1, then take it out and dry it in a sunny place for 3 days, and hang it in a ventilated place, usually under the eaves, which usually takes about 15 days, so that the sausage is made successfully.