Practice:

Buy the meat, wash it, peel it, and cut it into diced meat for later use.

Put the diced meat in a big pot, mix all the seasonings and leave it for more than 3 hours.

Put a colander on the casing, and then fill in the diced meat.

Fill the diced meat to 8 minutes, then find a cotton rope and tie it up piece by piece.

After the sausage is tied, hang it in a ventilated place. Stick some small holes in the casing with toothpicks and dry it.

If you want to eat it fresh, you can extend the curing time and cook it directly after filling the intestines.