Sausage is a very old food production and meat preservation techniques using food, the meat of the animal grinded into strips, and then filled with enteric coating made of long cylindrical tube food, sausage to pig or sheep of small intestines (also used in large intestinal coating) filled with seasoned meat dry made.

Chinese sausage has a long history, there are many types of sausage, mainly Szechuan sausage and Canton sausage, the main difference is that Szechuan sausage is spicy, Canton sausage is sweet.

Here's how to make a sausage that will help you.

The main ingredients are:

Pork leg meat 5 pounds

Salt 75 grams

Sugar 75 grams

White wine 50 grams

Thirteen spices 20 grams

Specific details of the practice are as follows:

The first step: the intestinal clothing rinsed with water, the intestinal clothing flooding to see if there are holes.

The second step: cut the pork leg meat into thumbnail-sized dices.

Step 3: Add the right amount of salt, sugar and white wine to the diced meat.

Step 4: Add thirteen spices or five-spice powder and stir well to marinate for half an hour.

Step 5: Put the washed sausage casings on the mouth of the sausage filling machine, leave a little on the head of the casings and tie a knot (you can use the funnel for sausage filling without a machine).

Step 6: Fill the sausage casing with meat.

Step 7: Fill the sausage at regular intervals and tie it tightly with cotton thread.

Step 8: Poke some small holes in the enrobed sausage with a needle.

Step 9: Allow the sausage to air dry in a cool, ventilated area, depending on the temperature and weather conditions. Until the sausage is dry and hard when you pinch it with your hand, the sausage is air-dried.