The steps for making ham and sausage are as follows:

1. Selection of meat: choose fresh pork that meets health standards, preferably using cold or frozen meat, avoiding the use of diseased or dead pigs or water-injected meat.

2. Cutting: Remove the sinew and fat from the pork and cut it into small pieces or dices.

3. Marinate: Put the cut pork into a container, add appropriate amount of salt, sugar, cooking wine, soy sauce, white pepper, five-spice powder and other seasonings, mix well and marinate for a period of time in order to taste.

4. Grinding: Put the marinated pork into a meat grinder and grind it into a meat mixture.

5. Mixing: Pour the meat mixture into a blender, add cornstarch, egg white, salt, sugar, soy sauce and other seasonings, and mix to a sticky paste.

6. Enema: Clean the sausage casings, soak them in water, and turn them over every once in a while to prevent them from getting soaked. At the same time, fill the meat into the casing, taking care not to fill too tightly or too loosely.

7. Rinsing: Rinse the filled ham sausage in water for a period of time to remove impurities and odors.

8. Cook: Put the rinsed ham sausage into a pot, add enough water, bring it to a boil over high heat and then turn down to low heat to cook slowly. It takes about 30 minutes to cook. Stick a toothpick in it and if no blood comes out, it's cooked.

9. Cooling: Take the cooked ham sausage out, rinse it with cold water and hang it in a ventilated place to cool. During the cooling process, you need to turn the ham sausage frequently to prevent mold from appearing on its surface.

10. Packaging: After cooling, ham sausage can be put into vacuum bags to remove air and seal them to extend the shelf life.

It is important to note that you need to pay attention to hygiene and avoid contamination during the production process. Meanwhile, you can add other seasonings or ingredients according to your personal taste and preference.