Recipe for making spicy sausage from four pounds of pork

4 pounds of pork, 16 grams of Sichuan peppercorns, 60 grams of chili powder, 38 grams of rock sugar, 8 grams of ginger powder, and 40-48 grams of alcohol , 3.2-10 grams of five-spice powder, 36 grams of salt

How to make Sichuan spicy sausages by hand

1. Cut the pork belly into cubes and cut the lean meat into strips.

2. Saute the Dahongpao peppercorns in an iron pan until fragrant (the peppercorns cannot be stir-fried until fully cooked, otherwise the numbness will be lost and the flavor will be bitter. Then grind the peppercorns into 16 grams of very fine powder with a food processor; two pepper strips) Saute with the bullet until fragrant, use a food processor to beat some fine chili powder and some coarser chili powder; make rock sugar into powder.

3. 36 grams of salt; 3.2 grams of five-spice powder; 8 pieces of ginger powder; height. 4. It is best to use all the ingredients freshly. Especially the peppercorns and chili peppers are fragrant when they are freshly ground.

5. Mix the ingredients with the meat. After marinating for a while, start filling the sausage. If the sausage is filled too tightly, it will taste very tight and appear meaty. If it is filled too loosely, it will not be cut into pieces, so it is also important to control the tightness.

6 , so fragrant!

7. After filling, tie it into small pieces, use toothpicks to prick the holes and let the air dry. After a few days, the sausage will be frozen and delicious. Yes. The authentic Sichuan spicy sausage is ready! Sliced ??after steaming, the sausage is spicy and not fat, and the red oil of the sausage comes out of the meat, which fills your mouth with happiness.

8. I can’t wait to eat it and wait for it to dry.