How to make homemade Cantonese sausage at home?

Cantonese sausage ingredients: 5,000 grams of pork leg, 100 grams of salt, 250 milliliters of highly aromatic white wine, 260 grams of sugar, 30 grams of red currant powder, 50 milliliters of light soy sauce, salted sheep intestines appropriate amount.

Manufacturing steps:

1, ready fresh pork, washed; fat were cut chopsticks thick and thin wire.

2, add salt.

3, add sugar.

4, add red currant powder.

5. Add soy sauce.

6, add high degree of white wine.

7: Mix well and marinate for at least 1 hour.

8: Wash the sheep intestines with water to remove the salt.

9, rinse the sausage clothes with running tap water, check for breakage, and then soak in water for spare.

10: Put the marinated pork into the mixing barrel of the pasta machine.

11: Put the casing on the enema tube and slowly pour the pork into the casing at medium speed.

12: Put the sausage flat into a dish and let it rest for a few hours.

13, with cotton thread will be sausage tied into a number of small sections.

14, hanging in the shade to dry for half a day, with a toothpick or a thin steel needle in each section of the surface of the casing tied out several small holes, in order to facilitate the casing exhaust. Dry in the sun for a few days, until the surface of the casing is dry, and the sausage can be stored in the refrigerator when it is dry and not hard.

15, steamed and sliced can be eaten.