The specific steps are as follows:
Step 1: Prepare pig casings first. In the past, sausages were always made by buying pig casings. I was lazy this time and asked my friend to buy it for me. I soaked them for a while and then rinsed them clean.
Step 2: Put the cleaned casing into a dish, add ginger and cooking wine and soak for half an hour.
Step 3: Prepare the meat now. Prepare more half-fat pork belly, and prepare as much as you want. Wash and peel, then drain and cut into small pieces. Don't chop it, try to cut it into small pieces.
Step 4: Cut and season. Add appropriate amount of salt, sugar, white wine, white pepper and red yeast powder and stir well. These seasonings can be served according to your favorite taste. If there is no monascus powder, you can leave it alone. The color will look better if you add some.
Step 5: Wash the soaked pig casing again, and aim the casing at the faucet twice, so that the inside is clean and there will be no odor.
Step 6: Prepare a small enema. I used to make it from mineral water bottles. Put the casing into the mouth of the enema device, put on the casing and tie a knot at the tail.
Step 7: After putting on the casing, add the prepared meat to the enema.
Step 8: then pour the flanging, add the meat after pouring, and then continue to pour. After filling a section of casing, take the casing out of the enema machine and tie a knot.
Step 9: After all the meat is poured, tie the sausage into small pieces with cotton thread. After the sausage is tied, use a toothpick to tie a few small holes in the sausage to facilitate ventilation when drying. Every part should be pierced.
Step 10: After everything is finished, rinse the sausage with water, because there will be juice overflowing.
Step 11: After the sausage is washed, it can be taken out to dry and hung in a ventilated place to dry. It's best to dry it in the sun for about seven days. If the north wind is fine, it will take four or five days.
Hakka sausage is ready.