1. Cut the washed lean pork into small pieces (it is best not to have fat meat, as the fat meat in the food processor will affect the work of the food processor and the meat will not be broken into pieces).

2. Cut the meat into small pieces and put it into the food processor.

3. Break the meat into small pieces (just break it slightly, you don’t need to beat it too much).

4. Put the broken meat into a large container, add it and chop it. Shredded fat.

5. Add all the seasonings.

6. Stir evenly and keep stirring a few more times until the meat is cooked.

7. Soak and wash the sheep intestines, put them on the mouth of the funnel, and then tie a knot on the top.

8. Use chopsticks to stuff the meat into the intestines (I use my hands directly, which is faster).

9. Don’t fill the filled sausage too tightly, otherwise the casing will easily break.

10. Then tie the stuffed sausage sections with thread, and then use a needle to poke a few holes in each section for ventilation.

11. Hang it up to dry to control the moisture. There is no need to blow it too dry.

12. Put the dry meat sausage into the pot and cook.

13. Cut it into pieces, put it in the refrigerator and freeze it. When you want to eat it, take it out and eat it directly by grilling, frying or boiling

14. Place the small sausages taken out from the refrigerator on the upper shelf of the oven, turn on the highest heat, and bake for about 10 minutes. It will become a chewy small sausage that is very charred on the outside and tender on the inside.