Pig foreleg meat 10 kg

70 grams of high alcohol

50 grams of salt

300 grams of sugar

250 grams of soy sauce

monosodium glutamate

The practice of handmade sausage

Cut pork into small pieces or thin slices, add all seasonings, stir well, and marinate outdoors for 24 hours.

Wash the casing with cold water and soak it in water for 20 minutes. Then use the index finger and middle finger to smooth the water and put it on the tube of the enema.

Tie the top thread according to your personal preference until it is completely poured, and the front and rear buttons must be fastened.

Hang it in a cool and ventilated place until the sausage hardens and dries. Punch holes in the sausage with a needle. Don't expose yourself to the sun, it will make the pork oily.