How to make Sichuan sausage

People often complain about being stressed, having irregular diets, and being in a sub-healthy state. In fact, when you are resting, you can learn to cook and reward yourself on weekends. Next, I will introduce Sichuan sausages. You must find time to make them yourself.

1. Cut the rump into dices

2.1 Marinate the diced meat for 3-4 hours, wash the casing to remove the salt from the surface, and soak it in water

3.2 Open the sausage seasoning and pour it into the diced meat, stir evenly

4. If you don’t have a funnel, cut one as shown in the picture and prepare some cotton thread to tie the sausages

5. Put the diced meat into the funnel and put the casing on the funnel. Stir the meat into the casing little by little. Do not use too much force as it may easily break the casing. Tie the sausage into sections and then use a needle disinfected with white wine to poke a few times at regular intervals to prevent the skin from swelling. .

6. Hang the stuffed sausages on the north balcony. After they have dried for a week, they can be stored in the freezer. When you’re ready to eat, just steam it for 45 minutes. The best time to make sausages at home in Beijing is November. The temperature and humidity will affect the degree of drying of the sausages, so you can take this into consideration when making them.

A healthy diet is very important for a person, and now that you have mastered the method of making Sichuan sausages, why don’t you create a new healthy eating environment for yourself? Don't hesitate, go to the kitchen and cook.