The seasoning formula of Sichuan spicy sausage mainly consists of 1 kilograms of pork, 4 grams of pepper, 15 grams of Chili powder, 95 grams of rock sugar, 8 grams of spiced powder, 9 grams of salt and about 1 grams of high-alcohol wine.

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.

Precautions for making Sichuan spicy sausage

1. The ratio of fat to thin meat in making sausage is preferably 3: 7, which can be adjusted according to your own preferences, but not too thin, otherwise the sausage will taste firewood.

2. The dried sausage can be stored in a cool and ventilated place for one winter. When the weather gets warmer, the leftover sausage can be put in 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 the washed casing to a special sausage filling place and ask someone to pour sausages for you, which will save a lot of trouble.