Prepare the base meat mixture: Rinse the pork and chop it into fine minced meat (or use pre-minced pork). Place the minced pork into a meat grinder. Add salt, sugar, oyster sauce, honey, green onion & ginger water, cornstarch, white pepper, black pepper, rice wine, and qu rice powder. Turn on the grinder to blend all ingredients into a smooth, well-combined mixture—this ensures the seasonings fully infuse the meat.

Clean the sausage casings: Place the sausage casings in a bowl, add 1 tbsp cooking wine, and soak for 30 minutes to remove any fishy smell. After soaking, rinse the casings thoroughly under running water, gently rubbing the inner lining to remove residual impurities. Drain well and set aside.

Mix the final filling: Directly add the cooked corn kernels and soaked, drained glutinous rice into the grinder. Turn it on again to mix everything evenly, ensuring the rice and corn are fully integrated with the meat—no lumps left behind.

Stuff and shape the sausages: Transfer the mixed filling into a sausage stuffer. Slide one end of the cleaned casing over the stuffer’s nozzle, holding the connection tightly to prevent leakage. Slowly push the filling into the casing, stopping when it’s 70% full (leave room for expansion during steaming to avoid bursting). Use cotton string to tie the casing into sections of your desired length. Poke multiple small holes in each section with a toothpick to release air and excess moisture.

Steam to perfection: Fill a steamer with cold water. Place the stuffed sausages in the steamer basket, cover tightly, and cook over medium heat. Once the water boils, continue steaming for 40-60 minutes until the glutinous rice is fully cooked and the pork is no longer pink (the sausages will puff up and look plump when done). Turn off the heat and let them rest for 5 minutes before removing.