Sichuan spicy sausage refers to the spicy sausage produced in Sichuan. Its spicy sausage is smoked with cypress branches and fruit trees, and the ratio of lean meat to fat meat in each stage is strictly controlled. It is made with pig's front meat, with exquisite ingredients and strict control of smoking and baking temperature and humidity. It tastes rich and unique, spicy and unique, and makes it memorable. It is a good product in daily life and festivals.
Matters needing attention in making Sichuan spicy sausage
1, the best ratio of fat to thin meat for making sausages is 3: 7. The ratio of fat to thin meat can be adjusted according to your own preferences, but it should not be too thin. If it is too thin, sausages will taste firewood.
2. The dried sausage can be stored in a cool and ventilated place for a winter. After the weather gets warmer, the leftover sausage can be put into the freezer of the refrigerator and frozen to prevent deterioration. You can also put the sausage in the refrigerator after drying water to prevent it from drying for too long and its taste is not moist.
3. Pouring sausages You can take the marinated meat and washed casing to a place where sausages are specially poured, and ask someone to pour them on your behalf, which will save a lot of trouble.