Ingredients: 500g pork stuffing, salt 12g, sugar 13g, ginger powder 1 teaspoon, 30g honey, 45g wine, 2 teaspoons oyster sauce, 30g starch, 2g red rice flour and 2 strips of salt casings.

1. First, prepare 500 grams of pork stuffing, preferably leg meat, with a fat-to-thin ratio of 28, which tastes good. Weigh salt, sugar, ginger powder, monascus powder, honey, black and white pepper and oyster sauce.

2. Then add starch, wine and a little water, grab it evenly with gloves, and continue to stir with chopsticks.

3. Then rinse the casing repeatedly with running water and soak it in water for half an hour.

4. Continue to place the whole casing on the funnel. In this step, it is suggested to put a little cooking oil on the funnel and tie the end of the casing, so that the meat can be loaded.

5. Then press the meat stuffing down with a pair of chopsticks or thick wooden spoon handles. Air can easily enter the casing during enema, so you can prick it with a toothpick. You can't fill the meat too little or too full. You can pinch it halfway by hand and tie the rope smoothly.

6. Finally, tie the enema rope and hang it in a cool and ventilated place to dry until the skin is slightly dry.

Precautions for eating sausages

Canned sausages are not edible, and they will taste better when dried. The drying time mainly depends on the weather. If the weather is fine, they will be dried for about 7-8 days. If the sausage is hard, you can eat it at this time.

Sausage is a kind of long cylindrical tubular food made by very old food making and meat preservation technology. Animal meat is ground into mud and then poured into casing. There are many kinds of sausages in China with a long history, which are mainly divided into Sichuan sausages and Guangdong sausages. The main difference is that Cantonese food is sweet and Sichuan food is spicy.