The ingredients of Guangdong sausage 10 kg meat are: pork 10 kg, 4 fat, 6 lean, the most fragrant, salt 100 g, sugar 100 g, alcohol above 50% 150 ml, and pepper noodles10g.

1. Wash the casing several times with clear water, and then soak it in clear water with onion, ginger and cooking wine. The purpose of soaking is to make the casing cleaner and reduce the fishy smell.

2. Wash pork with clear water.

3. First add salt to pork slices and knead well, then add high-alcohol liquor and mix well, then add pepper powder, Chili powder, sugar, thirteen spices, vitamin C and sesame oil, and then stir a few times by hand. This step is called pulping.

4. The next step is very simple. After the pork is marinated, put the casing on the mold, and then put the marinated meat into the casing from the mold until the casing is full, so that it will not be scattered in the later cooking.

5. Then divide the sausage into several sections and tie them with cotton thread to facilitate drying and eating in the future.

6. Finally, add water to the pot and blanch the sausage in hot water for ten seconds.