Spicy sausage material: pig hind leg 10 kg, casing 10 m, salt 130 g, 30 g of pepper powder, 80 g of Chili powder, 3 g of thirteen spices, 50 g of sugar and 50 g of high-alcohol liquor. If there is a ready-made spicy sausage seasoning, just prepare ten Jin of pork directly, and then pour the seasoning in and mix well.

Introduction to practice

1, the choice of filling sausage meat is the same as making meat stuffing. It is best to use three fat and seven thin pig hind legs. Sausage tastes moderate. Too much fat will be too greasy, too much lean meat will be too hard, too old and not fragrant enough. This kind of meat should be peeled first, washed and dried, and then cut into large pieces or strips. These two shapes are the best. If it is too broken or too frothy, the poured sausage will be easily deformed.

2. Put the cut meat into a large pot, add spicy sausage seasoning and white wine, and marinate evenly for 5 hours. This highly distilled liquor plays an important role in enhancing fragrance, taste, sterilization and prolonging storage time.

Then use your tools to pour all the meat into the casing bit by bit. If you buy a salted casing, you need to soak it in warm water 15 minutes before use. Put all the casings on the tools, then tie a knot at the end, and then squeeze the meat into the casings.

4. After the sausage is filled, stick a toothpick on the sausage to discharge a row of excess air, and then squeeze it by hand to make the meat more compact. Tie it up with thin thread and divide it into small pieces every once in a while, then pick it up and soak it in warm water of about 70 degrees 10 second, and then take it out and hang it outdoors for about half a month.