Practice of authentic Sichuan sausage:
1. Wipe the pig with a clean wet cloth instead of washing it with water. Peel and cut into pieces. Slicing is better than cutting, and the sausage poured out by slicing will not bump.
2. Add all the seasonings of Chili powder.
3. Mix well and marinate for about 20 minutes. If you don't have time, you don't have to pickle.
5. Put the casing on the pipe. If it is a wire loop, put the casing mouth on the wire loop and tie a knot at the end of the casing.
6. Pack the meat from the barrel mouth, and squeeze the meat into the casing by hand while loading. When I was a child, I saw my mother make a circle with bamboo to fill in. At that time, there was no special enema tube in it.
7. After all the packages are packed, tie the casing tightly, puncture the sausage with a needle, and exhaust the gas inside. The teacher said that if you want to eat something light, you can prick the needle hole immediately after filling it out, and if the taste is moderate, you can prick the needle hole after filling the ground for 3 days. Also, don't pour down hard when you pour, so as not to burst your intestines. Even when you fall down, you should squeeze down with your hands. There is a lot of air in some places, so you can use fewer stitches.
Sausage, commonly known as sausage, refers to a kind of meat product which is made of meat as raw material, cut and twisted into strips, supplemented by auxiliary materials, filled with animal casings, fermented, aged and dried. It is the largest variety of meat products in China. Sausages can be divided into three categories: raw sausages, also known as white oil sausages, old sausages and duck or pork liver sausages. The main producing areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai. All kinds of sausages are made in the same way, but the materials used are slightly different.