How to make delicious Sichuan sausage

Sichuan's sausage and Harbin's red sausage are both famous cured products. Sichuan's sausage is delicious but it is also quite troublesome to make. When making it, you first need to choose the best quality front leg meat, chop it into pieces, add pepper, chili powder, white wine, and salt and mix well. Marinate it for about 12 hours, and the casings must also be cleaned. Finally, it is time to fill the sausage. This process is a bit troublesome. After filling, just air dry it. It can be preserved for a long time and can be eaten all year round.

(1) Sichuan sausage is very famous. Chinese sausage and bacon are indispensable foods at weddings, festivals, banquets and other events held by farmers in Sichuan. It has a long history. Its unique production method, season selection, and air-drying effect make it taste unique and charming! It has a spicy taste and a red oily appearance. When cut, it turns red and white. You can imagine the "spicy aroma" just by looking at it. Sichuan's spicy sausage has a very unique flavor because of the addition of chili powder and pepper powder.

How to make Sichuan spicy sausage

1. Use good pork front leg meat (fat to lean ratio 3:7)

2. Wash the skinned pork with clean water, drain the water off the surface of the meat, separate the fat and lean meat, and cut each into 1 cm slices.

(III) Put it into a large basin

(IV) Pour the sausage seasoning into the bowl containing the meat

(V) Add peppercorns, a little chili powder, and white wine according to your personal taste (if you don’t add sausage seasoning, you need to add salt yourself)

6. Mix thoroughly with your hands, cover with lid and marinate for about 12 hours

(VII) During the pickling process, we can make sausage casings. Wash the pig casing with warm water and rinse the back fence water. The casing is now ready.

(8) Put one end of the casing on the funnel and stuff the marinated meat into the casing. After the whole sausage is filled, tie the bottom of the casing tightly with a string, then knead the sausage with your hands to make the sausage uniform in thickness.

9. After the sausage is filled, use a toothpick to poke some small holes on the surface of the sausage to facilitate ventilation. Then use string to divide it into sections, about 15 cm each. Tie each section tightly with string. Make sure to tie it tightly, otherwise the sausage will easily fall apart when cooking.

(10) Then take it out and dry it in a sunny place for 3 days, and then hang it in a high place with good ventilation. It is usually air-dried under the eaves. It usually takes about 15 days to successfully make the sausage! If conditions permit, the sausage will taste better if smoked with cypress branches.