Hello, everyone, I am Lao Hu, the food guy. Today we will share with you how to make spicy sausage.

Ingredients required: pork front leg meat, dried red pepper, green pepper, salt, sugar, five-spice powder, white wine, sesame oil, casings 1. First we prepare 4 pounds of pork front leg meat, add warm water to clean and set aside 2. Put the front legs

Remove the pig skin from the meat, cut off the pig skin and then cut into 6 mm slices of meat for later use. 3. Prepare the auxiliary ingredients: prepare 80 grams of dried red pepper segments and put them into a basin, add warm water to wash them and remove dust; after washing, take them out

Place in a bowl and set aside; finally prepare 40 grams of green peppercorns and set aside.

4. Next we 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 into the pot and stir-fry for two minutes, and stir-fry the salt and green pepper until fragrant

Then take the pot and set aside. 5. Heat the pot again. After it is hot, add the dried chili peppers to the pot. Turn on low heat and stir-fry the dried chili peppers for 5 minutes. Stir-fry the dried chili peppers until fragrant. Then heat the pot. 6. Then use a food processor to

Crush the dried chili peppers into chili noodles for later use. 7. Next we start pickling; pour the crushed dry chili noodles into the basin with the meat, and add 25 grams of white wine. 8. Put the fried Sichuan peppercorns and edible salt into the basin,

Add 20 grams of sugar to increase the aftertaste and neutralize the spiciness, add 10 grams of five-spice powder, and add an appropriate amount of distiller's grains to increase the aroma; finally add an appropriate amount of sesame oil 9. Then stir the pork evenly, marinate for 30 minutes and set aside 10. Then prepare an appropriate amount of casings for use

Wash well with warm water and set aside. The casings should be washed several times or there will be a fishy smell. 11. Then put the cleaned casings into the mold for filling the sausages, leaving a few centimeters to tie a knot. 12. Next, we start filling the sausages; first,

The marinated meat is squeezed into the casing through the mold; pinch the sausage 13. After the sausage is threaded, use a toothpick to release the excess air inside; if you like smoking, you can also dry the sausage for 12 hours before using it with cypress ya

Smoke for 6 hours.

14. An unforgettable spicy sausage is finished.

The prepared sausage can be cooked in a pot or steamed; finally cut into slices and can be eaten.

Let’s summarize below: 1. Choose front leg meat with a 3:7 ratio of fat to lean meat to make sausage, which will be more fragrant and taste better.

2. It is best to choose Sichuan peppercorns, so that the spicy flavor of the spicy sausage will be more authentic.

3. When threading the sausage, you must pinch the meat inside to expel the air; after threading, you must use a needle or toothpick to prick the airy areas of the sausage. This can better prevent the sausage from deteriorating and becoming moldy.