Spicy sausage material: pork hind leg 10 kg, casing 10 m, salt 130 g, pepper powder 30 g, Chili powder 80 g, thirteen spices 3 g, sugar 50 g and high-alcohol liquor 50 g. If there is a ready-made spicy sausage seasoning, just prepare ten Jin of pork directly, and then pour the seasoning in and mix it evenly.

Introduction to practice

1, the choice of filling sausage meat is the same as making meat stuffing. It is best to use pig hind leg meat with three fat and seven thin. The sausage tastes moderate. If there is too much fat, it will be too greasy, and if there is too much lean meat, it will be too hard, too old and not fragrant enough. This meat should be peeled first, washed and dried, and then cut into large pieces or strips. These two shapes are the best. If it is too broken or foamy, it will be easy to pour out the sausage.

2. Put the cut meat into a big pot, add spicy sausage seasoning and white wine, and marinate it evenly for 5 hours. This highly distilled spirit plays a great role in enhancing fragrance, enhancing flavor, sterilizing and prolonging storage time.

3. Then use your tools to pour all the meat into the casing bit by bit. If you buy a salted casing, you need to soak it in warm water for 15 minutes before using it. Put all the casings on the tools, then tie a knot at the end, and then squeeze the meat into the casing.

4. After the sausage is filled, stick a toothpick on the sausage to exhaust a row of excess air, then squeeze it by hand to make the meat more compact, tie it up with thin thread every other time and divide it into several small pieces, then pick it up and soak it in warm water at about 70 degrees for a few seconds, then take it out and hang it outdoors for about half a month.