The first step, material selection: the pork of pig's front legs and hind legs is generally used to make sausages, because the meat of the front legs is fat and the meat of the hind legs is thin, and the two kinds of meat are ground together, which is moderately fat and thin. But be careful not to be too broken, just cook it a little bigger than the meat.

Step 2, stir-fry: light the prepared pot, pour some oil, add salt, pepper, pepper powder and star anise in turn, stir-fry until fragrant, and then take out the pot.

Step 3: Mix the ingredients: put the drained meat into the prepared basin, then add the fried seasoning, then pour some soy sauce for coloring, add some soju to enhance the fragrance, and then stir these materials evenly with a spatula.

The fourth step, enema: first pour the meat into the intestine. Then hang the sausage, and then punch a few holes in the sausage with a needle to let the sausage exhaust the air inside. After drying for 2 weeks, the sausage can be eaten.