What is the ingredient method of ham sausage stuffing?

Preparation materials: 5 kg of pork leg, casing 1, 60g of salt, 80g of liquor, 50g of sugar, pepper powder 10g, 3 tablespoons of soy sauce, and monascus powder 10g.

1. First, wash the casing with salt and soak it in water for about half an hour.

2. Then wash the pork leg, drain the water and cut it into large pieces.

3. Then, mince the chopped pork leg in a meat grinder.

4. Then, add seasonings, that is, salt, sugar, white wine, pepper powder, etc. Into minced meat.

5. After pouring the seasoning, stir the meat and seasoning together with chopsticks or spoons, so that the meat and seasoning are fully mixed.

6. Then tie a knot at the end of the casing soaked in water to prevent the meat from leaking out at the back.

7. Then put the casing on the funnel of the chef's machine.

8. Then put the meat into the funnel of the chef's machine, put all the prepared minced meat into this casing, and leave a few centimeters in the casing for knotting.

9. This is done, then tie the sausage piece by piece with hemp rope and take it to a ventilated place to dry.