Required ingredients: 10 Jin of meat, casing, high-alcohol liquor,160g of pepper (50g of pepper),125g of salt,160g of pepper powder, 40g of pepper powder,100g of soft sugar, 20.

Production steps:

Step 1: put the bought casing into clean water and clean it thoroughly; Then take out the casing, put it in a bowl, and soak it in a proper amount of high-alcohol liquor for 2 hours to remove the fishy smell of the casing.

Step 2: Wash the bought pork with warm water, cut off the pigskin and cut it into pieces of half a centimeter, then change the knife and cut it into strips for later use.

Step 3: 50 grams of Zanthoxylum bungeanum, then prepare 1 10 grams of super Zanthoxylum bungeanum, then heat the pot, then put the Zanthoxylum bungeanum together in the pot, fry until crispy, and let it cool for later use.

Step 4: put 40 red peppers into a cooking machine and grind them into powder, then pour them out and filter them with a colander for later use; Stir-fried peppers are also put into a cooking machine, beaten into fine Chili powder and sieved for later use.

Step 5: Add salt125g, chili powder160g, pepper powder 40g, white sugar100g, pepper powder 20g, chicken powder 60g, ginger powder 4g, spiced powder15g, and 52℃ into the cut pork. Finally, fully stir the marinated meat again.

Step 6: put the meat into a tube filled with sausage and exhaust the air; Then put a whole sleeve on the nozzle, leave a little at the front end and tie it with a rope; Then, pour the meat into the casing, roll the sausage on one side, and squeeze the filled sausage by hand to exhaust.

Step 7: Divide the filled sausage into small pieces according to the length you like, and tie them tightly for easy carrying. Finally, punch a small hole in the casing with a needle to exhaust air to make the dried sausage more compact; In order to facilitate drying, you can tie a rope on the sausage and make some small buttons for later use.

Step 8: Pour 80-degree hot water into a large basin, then blanch the sausage with hot water, and then drain it.

Step 9: Hang the scalded sausage on a bamboo pole to dry.

Put forward the key points:

1. Sausage pork can't be soaked in water, just wipe it with warm water, otherwise the sausage will be sour easily.

2. Be sure to be optimistic about the weather forecast before filling sausages, and choose to fill them when the temperature is low. It is easy to get sour when the temperature is high.

It is best for two people to cooperate in the operation. Pay attention to the exhaust of the filled sausage, otherwise it will break easily when steaming and cutting.

Sichuan sausage is spicy and delicious. Those who like sausages can try this taste!