The ingredients are: pre-sandwiched meat 10 kg, casing, high-alcohol liquor, pepper160g (50g of Erjing pepper, new generation pepper from Henan110g), 40g of Hanyuan red pepper, salt125g, etc. 60g of chicken powder, 4g of ginger powder, 5g of spiced powder15g, 50g of 52-degree Luzhou-flavor liquor100g, 20g of glucose and an appropriate amount of 80-degree hot water.

The following is the practice of Sichuan sausage:

Preparation materials: 3000g of pork leg, 70g of salt, 30g of pepper powder, 50g of sugar, 30g of Chili powder, 0/0g of white pepper powder, 0/00g of white wine/kloc, 30g of light soy sauce and 3g of red yeast rice powder.

1, prepare pork leg.

2. Remove fascia.

3. Cut the fat and thin separately.

4. Add the listed seasonings, mix well and marinate for 2-4 hours.

5, the casing is soaked in water in advance, and finally soaked in wine to taste. In fact, the casing can be processed now, and the taste is almost zero.

6, blow the casing open, so that on the one hand, check whether there are holes, on the other hand, it is easy to cover the enema tube.

7. Add the marinated meat into the enema machine and pour it one by one.

8. After the sausage is filled, puncture and exhaust, so that the sausage can be evenly compacted.

9, then use cotton thread to tie the knots one by one, and the length is arbitrary.

10, dry on the balcony until the hand feels slightly dry.

1 1, cut the dried sausage and put it in the refrigerator for freezing, which can be stored for a long time without deterioration and taste change.