The ingredients for Sichuan-style sausage are as follows: 5000g pork (the ratio of fat to lean pig is 3:7), 75g pepper noodles, 75g chili noodles, 125g salt, 50g sugar, 50g white wine, 5g allspice powder , 5g chili powder, 5g chicken essence.

The specific method of making Sichuan sausage is as follows:

1. Cut the pork into strips, about 1 cm wide and 3 cm long.

2. Put all the seasonings into the cut meat strips, mix well, and marinate for 12-24 hours.

3. Clean the purchased casings. The casings are not easy to clean. Adding some baking soda during cleaning will make them easier to clean. Dry the washed casings for later use.

4. Use the filling tool to put the meat into the casing.

5. Even if the segmented sausages are basically completed, dry them in a shady and ventilated place. They will be ready for consumption in a week. If the sausages are dried outdoors, they must be brought indoors at night. Avoid getting the sausage wet with dew.

(If possible, the sausage will taste better if smoked with cypress branches)