The ingredients of Sichuan sausage are: pork 5000g (the ratio of pig fat to lean meat is 3: 7), pepper noodles 75g, pepper noodles 75g, salt 125g, sugar 50g, liquor 50g, spiced powder 5g, Chili powder 5g and chicken essence 5g.

The specific methods of Sichuan sausage are as follows:

1. Cut the pork into strips. Meat treaty 1 cm wide and 3 cm long.

2. Put all seasonings into the sliced meat strips, mix well and marinate for 12-24 hours.

3. Wash the bought casing. The shell is not easy to clean. It will be better to add baking soda when cleaning, and dry the washed casing for later use.

4. Use the stuffing tool to put the meat into the casing.

Even if the sausage is basically finished, put it in a cool and ventilated place to dry, and you can eat it in a week. If the sausage is dried outdoors, it must be taken back indoors at night to prevent the dew from wetting the sausage. If possible, sausages smoked with cypress branches will taste better.