Required ingredients: pig forelegs, dried red peppers, green peppers, salt, sugar, spiced powder, white wine, sesame oil and casing.
1. First, we prepare 4 kg of pig forelegs and wash them with warm water.
2. Remove the pigskin from the front leg meat, cut the pigskin and cut it into 6 mm pieces for later use.
3. Next, prepare auxiliary materials: prepare 80 grams of dried red pepper segments, put them into a basin, add warm water to clean them and remove dust; After cleaning, take it out and put it in a bowl for later use; Finally, prepare 40 grams of green pepper for use.
4. Let's start making; First, we heat the pot, add 50 grams of edible salt (the ratio of pork to edible salt is 40: 1), then put the green pepper in the pot and stir-fry it for two minutes, and stir-fry the salt and green pepper until fragrant.
5. Heat the pot again, put the dried peppers into the pot after heating, stir-fry for 5 minutes with low fire, stir-fry the dried peppers until fragrant, and then take them out of the pot.
6. Then use a cooking machine to grind the dried peppers into Chili noodles for later use.
7. Next, we start pickling; Pour the crushed dried Chili noodles into a pot filled with meat and add 25 grams of white wine.
8. Put the fried pepper and edible salt into the pot, add 20g of white sugar to increase the aftertaste and neutralize the spicy taste, add10g of spiced powder, and add a proper amount of distiller's grains to increase the flavor; Finally, add the right amount of sesame oil.
9. Then stir the pork evenly and marinate for 30 minutes.
10. Prepare a proper amount of casing and wash it with warm water for later use. Wash the casing several times, or it will smell like fish.
1 1. Then put the cleaned casing into the sausage filling mold, and finally leave a few centimeters to tie the knot.
12. Next, we began to fill sausages; Firstly, the braised pork is extruded into the casing through a die; Pinch sausage
13. After putting on the sausage, use a toothpick to release the excess air inside; If you like smoking, you can also dry the sausage 12 hour and smoke it with cypress for 6 hours.
14. Made an evocative spicy sausage. The sausage can be cooked or steamed; Finally, cut into pieces and serve.
To sum up: 1. Choosing the front leg meat with the ratio of fat meat to lean meat of 3:7 as sausage will be more fragrant and delicious. 2. Zanthoxylum bungeanum is best produced in Sichuan, so that the spicy sausage is more authentic. 3. When wearing sausages, you must pinch the meat inside to discharge the air; After wearing, be sure to puncture the sausage with a needle or toothpick in a place with air, which can better prevent the sausage from going bad and moldy. Share here today, like friends, please like!