10 kg of meat. Ingredients: minced pork 10 kg, white wine 140g, sugar 240g, soy sauce 240g, salt 50g, starch, spiced powder (pepper) and sheep casing.

Tools: enema container, cotton thread, toothpick.

Step 1: Prepare all the required materials.

Step 2: Pour the prepared minced meat into the seasoning basin, pour all the ingredients into the seasoning basin, and evenly stir and marinate the minced meat, wherein the soy sauce makes the color of the minced meat deepen.

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 for filling sausage, leaving a little bit of the casing knotted.

Step 5: put the marinated minced meat into the barrel, cover the barrel and tighten it to start filling sausages.

Step 6: Slowly push the handle of the funnel for filling sausage, and fill the sausage with ruddy color.

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