the raw material formula of 1 kg of Sichuan sausage meat: 35 kg of lean pork, 15 kg of fat meat, 25 g of red pepper powder, 125 g of pepper (stir-fried), 5 g of dried tangerine peel (slightly fried), 1 g of star anise, 1 g of cinnamon and 1 g of cardamom.

15g of fresh ginger, 15g of green onion, 1.5kg of soybean oil, 1-1.5kg of refined salt, 1kg of white sugar, 25g of white wine, 75g of monosodium glutamate, 75g of saltwater and an appropriate amount of licorice water (decocted with 25g of licorice and 25g of clear water to remove residues). Production method

Raw material arrangement: Cut lean pork and fat pork into small pieces.

mixing and filling: salt and saltwater are mixed, first mixed into the ground meat, then other auxiliary materials (red pepper powder, pepper, dried tangerine peel, star anise, cinnamon and cardamom are mixed and fried, then ground into powder), soaked for 6-8 hours, and then filled after the ingredients taste.

air-drying: air-drying for about 1 days after filling. When the skin is slightly oily and hard, it can be moved indoors and hung for air-drying. After 25 days, the finished product will be obtained. If dried, the drying time can be reduced. Casing

Casing is a livestock product made by scraping the large intestine and small intestine of livestock. Mainly used as a coat for filling sausages and enema; The catgut can also be made into catgut for making tennis racket strings, bowstrings and surgical sutures. Casings are divided into pig casings, sheep casings and cattle casings according to animal types. According to the location, there are large casings and small casings.

The intestine is divided into mucosa, submucosa, muscularis and serosa from the inside out. According to the different requirements of livestock and processed products, the treatment of the above four layers is different. Good quality casings should be tough and translucent. Now the emerging one is collagen edible casing.