Ingredients list for sausage filled with 10 kg of meat: pork 10 kg (5000g, 4 fat and 6 lean, the most fragrant), salt130g (2 halves), sugar100g, high-alcohol liquor above 50 degrees150ml (3 liang), and pepper. 50g of ginger and 0/00g of garlic/kloc (optional). Specific practices are as follows:

1, peeled pork, then soaked in clear water for more than 1 hour, and hung for half an hour to completely control the moisture.

2. After the casing is soaked soft, it is all put on the equipment for filling sausages.

3. Prepare the ingredients.

4. Cut the pork into pieces, and all the prepared spices and seasonings are broken in the cooking machine.

5. Add all seasonings to the meat stuffing, add a little soy sauce to color, bring disposable gloves, and completely grasp.

6. Add about 3 ounces of high-alcohol liquor, grab it completely in the same way, and let it marinate for 20 minutes.

7. Put the meat stuffing into the sausage filling machine and squeeze out the sausage. Pay attention to the coordination of several people to avoid uneven sausage filling and inconsistent thickness.

8. The filled sausage is tied with cotton thread at intervals, and the sausage is ready.