Ingredients?

Pork leg meat (separate lean and fat, preferably not pork belly), about 2 taels of 10 pounds (fat and lean 2:8 or 3:7)

< p>Chili noodles (normally spicy, don’t buy super spicy) 60-100g (I added 100g to make it slightly spicy)

Pepper noodles 30-100g (I only added about 40g to enhance the flavor)

About 120-150g of fine salt

White wine (cannot use rice wine) 50-100g

1-2 tablespoons of pepper

Ginger slices (pick out the meat after marinating, do not pour it in) N slices (cut as thickly and as large as possible, otherwise it will be difficult to pick)

I did not add fine white sugar, it is based on personal preference

I did not add light soy sauce, it depends on personal preference

1-2 pounds of peeled raw peanuts (I added 2 pounds, according to preference)

Pig casings or sheep casings Appropriate amount of casings (pig intestines are thick and easy to fill)

How to make Sichuan spicy peanut sausage?

Wash the meat, drain it, and cut both lean and fat meat into 1cm square pieces Small cubes can also be cut into slices.

(If you want to save effort, you can ask the butcher shop owner to use a machine to cut it, but do not mince it)

Add white wine, fine salt, chili powder, Sichuan pepper powder, pepper, and ginger to the meat Slice, mix well, and let it sit for 20 minutes to pick out the ginger slices. Then the meat can be placed for 10 minutes before filling, or it can be placed for a few hours before filling.

(Don’t marinate the ginger slices in the meat for too long, and they must be picked out. They cannot be poured in together, otherwise the meat will become sour. Add white wine but not rice wine because the rice wine will become sour. Acid)

While the meat is curing, process the pig casings. I bought them from a certain store, so I washed them, rinsed the inner wall with water, and then drained them a little before use.

Then we started filling. The boss gave us a filling tube, which is quite easy to use. Stuff the meat into it, not too loose or too tight. Use a thicker needle to prick it while stuffing. , and then use cotton thread to segment the sausage into sections of about 10-15cm.

(There is a problem with the lighting when taking photos. The filled sausages are a little orange-red, not as brown as the picture)

The filled sausages are left to dry outside the window for 3 days, and then can be placed Dry it in a ventilated place indoors for 2-3 weeks, then freeze it and bake it when you want to eat it

After drying for 3 days, I cooked one to taste it, and the meat was not too dry yet. .

It's just slightly spicy, not very spicy. This time I added 150g of salt, and the saltiness is acceptable. If you eat too much, it will feel a bit salty. Next time I make it, I will add about 120-130g.

Tips

1. Pig casings are thicker than sheep casings, so they are easier to fill.

2. You must not use rice wine, but white wine. The higher the concentration, the better. You can use Erguotou, which is cheap and good. Use

3. If you add ginger to remove the fishy smell when marinating the meat, you will have to pick it out after a while. You cannot pour it in because it will become sour. Therefore, when cutting the ginger, cut it into large pieces and try to cut it as thickly as possible. , easy to choose