1 Processing of raw meat: 2000g of fresh pork leg and 500g of pork belly (or fat) are selected. Generally, the ratio of fat to thin is 20% fat and 80% thin. Wash, drain and cut into small pieces, ground into meat stuffing with 8 mm orifice plate of meat grinder (it can be cut into shredded meat with a knife, which tastes better), and cut fat into filaments with a knife.

2. Mixing and stirring of the meat stuffing: Add a bag of Chang Zhi Wei Taiwan Province Sausage seasoning to the well-matched meat stuffing, and you can add about 50g of high-alcohol liquor,100g of starch, and a proper amount of water (don't add water if you want to make air-dried sausage), and stir clockwise for10-15min. It is best to stir hard to make the meat more elastic.

3. Pickling of the meat stuffing: the evenly stirred meat stuffing is sealed with plastic wrap and put into the cold storage area of the refrigerator for 2- 10 hours before enema, so that the meat stuffing is more tasty and the prepared sausage tastes more crisp.

4. Segmenting enema: Generally, Taiwan Province sausage is made of casings with a diameter of 20-30 mm, salted casings or dry casings. Salted sheep casings are used. Take out the casings, wash off the surface salt in clean water, soak them in warm water (below 35℃) for about 20 minutes and irrigate the inner wall. Put the casings on the enema tube, and pour the salted meat stuffing into the enema barrel. Pay attention to the tightness during the enema. After filling, start to tie the rope, generally about 10 cm. If there are bubbles on the lower intestine, use toothpicks or needle-shaped tools to tie small holes, so that the sausage is not easy to burst when cooking and roasting.

5, drying: If the weather temperature is below 10 degrees, you can hang sausages and dry them in a ventilated and cool place for a day (don't let them dry in the sun). If you want to make air-dried sausages, dry them in the air for about 10 days and put them in the refrigerator. If the weather temperature is high, it can't be placed outdoors to prevent deterioration. It can be directly boiled or fried.

6. Cooked: The dried sausage can be put into a steamer, steamed on low fire for about 20 minutes after the water boils, or boiled directly. After the water boils, add the sausage, and then boil it on medium and small fire for about 20-40 minutes, and it will be cooked when it floats. Do not use a big fire. If there is a big fire, the sausage will easily break! You can eat it directly after cooking, or store it in the freezer after cooling thoroughly. If there is an oven, it can be baked directly, and the temperature is set at 170 degrees, and the baking time is about 15 minutes. There are many ways to eat sausages, and frying and roasting are delicious!