Complete ingredient list of Guangdong sausage

Ingredients of Cantonese sausage: 5000g pork leg, 0/00g salt/kloc-,250ml Luzhou-flavor high-alcohol liquor, 260g sugar, 30g monascus powder, 50ml soy sauce, and a proper amount of salted lamb sausage.

1. Prepare fresh pork and wash it; Adding ingredients and curing.

2. Wash the salt with clear water. Check for damage.

3. Stir the pork and pour it into the casing

4. Let it stand for a few hours and tie the sausage into several sections with pure cotton thread.

5. Hang it in the shade to dry for half a day, and make a few small holes to facilitate the exhaust of the casing. Dry in the sun for a few days until the surface of the casing is dry.