Homemade sausage:

Pig plum blossom meat (fat: thin = 3: 7) 2000g.

2 tablespoons of monascus powder

3/4 tbsp salt

5 tablespoons soy sauce

60 ml of high-alcohol liquor (at least 56 degrees)

Sugar 1 tablespoon

Spiced powder 1 spoon

Casing 3.5 meters

Spicy sausage:

2 tbsp Chili powder (dried Chili baked in oven and then ground)

2 tablespoons pepper powder

3/4 tbsp salt

60 ml of high-alcohol liquor

5 tablespoons soy sauce

Sugar 1 tablespoon

Spiced powder 1/2 tablespoons

White pepper 1 teaspoon

2 tablespoons of Korean Chili peppers.

cotton rope

The practice of Sichuan sausage?

Wash and dry the pork.

Then cut into small grains.

Add half of the ingredients of homemade sausage and knead by hand until the meat becomes sticky. (Disposable gloves are preferred)

Refrigerate in the refrigerator for 6-8 hours.

Spicy sausage:

Add the ingredients of spicy sausage to the other half, and knead by hand until the meat becomes sticky. (Disposable gloves are preferred)

Refrigerate in the refrigerator for 6-8 hours.

Wash the casing with clear water, and then soak it for 15-20 minutes.

Soak the casing in warm water, put one end on the enema device, and pour the marinated meat (soaked in warm water for easier irrigation).

Fill evenly, not too full.

Wash the sausage skin with warm water and dry it.

Then tie a cotton rope at intervals.

Insert a needle (scalded with hot water for disinfection) into every white place and deflate it.

Put it in a cool and ventilated place, north 1 week, south 1 month.