Sausage formula: pork 100 kg (the ratio of fat to thin is 2: 8), salt 100 g, sugar 30 g, high-alcohol liquor 100 ml, ginger juice 50 g, spiced powder 100 g and pepper 100 g.

Preparation method and technological process of sausage;

1. Put the cut pork into a container, add salt, sugar, allspice powder, pepper, high-alcohol liquor, soy sauce and ginger juice (cut ginger into small pieces, crush it with a cooking machine, or chop it with a knife to squeeze juice), stir it evenly, and marinate it 1 hour.

2. Fully soak the bought casing, hang it on the enema rod of the machine, tie the front end of the casing tightly, pour the marinated meat into the machine hopper and start the enema.

3. Fill all the casings, tie the tails and tie them with cotton thread.

4. Put it in a cool and ventilated place, air it for about 10 days according to personal preference, and then take it off and freeze it.