When making sausages, the weather is only a few degrees.

Sausages are generally better cooked in sunny and warm weather because they are easy to dry.

Required ingredients: lean pork 90kg, sugar 5kg, fat pork 10kg, refined salt 3kg, monosodium glutamate 200g, white wine 750g, ginger powder 150g (or mashed garlic).

Production steps: (1) Slice the lean meat, then cut it into strips, and finally cut it into 0.5cm cubes.

(2) Soak the diced lean meat in 1% salt water and stir it regularly to accelerate blood dissolution; After 2 hours, remove the decontaminated salt water, then soak it in salt water for 6-8 hours, and finally rinse and drain. Wash the diced fat meat with boiling water, then with cold water and dry it immediately.

(3) Mix the washed fat meat and diced lean meat, add seasoning in proportion, mix well and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform, and prevent high temperature, sunlight, flies and dust pollution during pickling.

(4) Soak the salt and dried sausage casing in warm water for about 15 minutes, rinse it inside and outside after softening, and soak it in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of casing. Put the casing on the funnel mouth (or the nozzle of the sausage machine) from one end. When the sleeve is placed at the end, let out air and fasten it. Then, pour in the diced meat, while filling the diced meat, and release the casing from the mouth. After the whole casing is filled, fasten the port. Finally, tie the wings according to the length of 15 cm and divide them into small sections.

(6) Hang the filled sausage in a ventilated place and air-dry it for about half a month, and knead it with your fingers until there is no obvious deformation. Don't expose yourself to the sun, otherwise the fat will taste bad and the lean meat will darken.