The recipes and practices of Sichuan sausage and Guangdong sausage are as follows:

Preparation materials:

Cantonese sausage ingredients: 80% lean meat and 20% fat meat, 5 kg, salt, sugar 100g, 75ml of white wine (the more fragrant the white wine, the better), 4ml of white soy sauce, 5g of ginger, 2.5g of pepper, and a little chicken essence (according to personal preference).

Sichuan sausage ingredients: 70% lean meat, 30% fat meat, 5 kg, pepper noodles 12.5g, pepper noodles 15g, salt, 30g, white wine 100g, spiced powder 1.5g, black pepper 4g, ginger 2.5g, and appropriate amount of casing.

Production steps:

1, Dice the pork for later use.

2. Prepare seasonings

3. Soak the casing in water in advance and wash it

4. Salt, sugar, liquor, white soy sauce, ginger, pepper and chicken essence are mixed into the marinade of Cantonese sausage.

5. Pepper noodles, Chili noodles, salt, sugar, white wine, spiced powder, black pepper powder and ginger are mixed into the marinade of Sichuan sausage.

6. Stir well with the meat, cover it with plastic wrap and put it in the refrigerator for 24 hours.

7. Fill the meat into the casing with an enema to make sausages.

8, a good cut.

9. Let it dry in the sun for three or five days, then let it dry in the shade for about five days.

10, Guangdong sausage

1 1, Sichuan sausage