The formula of 10 kg sausage ingredient is 5000 g of pig foreleg, 200 g of sugar, 0/00 g of salt, 0/00 g of pepper and 0/50 g of high-alcohol liquor, as follows:

Ingredients: 5000g of pig foreleg, 200g of sugar, 0/00g of salt/kloc, 0/00g of pepper/kloc, and 0/50g of high-alcohol liquor/kloc.

1, pork is cut into large pieces and then into small pieces.

2. Add sugar, salt, pepper and wine, mix well and marinate for 15 minutes.

3. Wash the bought pig small intestine, separate two layers from the head and tear it from top to bottom.

This is the torn skin and oil. Wash the inner layer with salt first, turn it over and then wash it with salt, then wash it with vinegar, and then turn it over to drive out the water in the intestines. If it is not used up, it can be stored in the refrigerator.

5. After the pork is cured, put the casing on a specially-made extended funnel, first tie it on your head with a string, and put the pork in the funnel. One person in front has a hand-cranked blender and a casing in one hand, while the other person grabs the meat and puts it into the funnel.

6. After filling the sausage, first tie it into two sections with a thin rope, and then put on the thick rope directly after all the sausages are tied.