1. Put a proper amount of pepper, cinnamon, fragrant leaves and dried red pepper (you can put as much pepper as you like, or you can not put it) into a cooking machine and grind it into powder for later use.
2. Peel the pork leg, wash it, drain it, cut it into pieces and chop it into minced meat.
3. Add the ground seasoning and salt into the meat stuffing, grab it evenly by hand and season it in the shade. After pickling, add a little white sugar and high-alcohol liquor. White sugar can keep fresh and white wine can sterilize.
4. Clean the prepared pig small intestine, tie one end with cotton thread, put the funnel at the other end, pound the meat, stretch the small intestine to the side where the small intestine is tied, and slowly stuff the meat into the small intestine. Don't be greedy, or you will burst your small intestine. Tie each small piece with cotton thread and make it into small pieces for easy eating.
5. Poke a few holes in the filled sausage with a toothpick, let out the politeness inside, and hang it in the shade to dry. The sausage can be eaten when it feels no longer soft. When the sausage is hard, you can put it in the refrigerator and take out a short piece when eating, which is convenient and quick.
Homemade sausages are healthy and delicious. You don't have to worry about the materials. You can eat boldly, that is, when you are doing it, don't bother when you are doing it. Although you cook too many sausages at a time, they will go bad if you keep them in the refrigerator for a long time. So, for the health of your family, don't be greedy and bored. If you don't want to do it, buy it and do it yourself. The most assured and clean.