The seasoning formula of Sichuan ten Jin spicy sausage is pork, pig small intestine, pepper noodles, pepper noodles, salt, white wine, sugar and monosodium glutamate.

Sausage is a traditional food in China, and there are many kinds of sausages in our life, mainly divided into Sichuan sausage and Guangdong sausage. The biggest difference between these two sausages is that Sichuan sausage is spicy, while Guangdong sausage is sweet, and the ingredients of the two sausages are different.

spiced powder and pepper are added according to the proportion and personal taste. Sichuan spicy sausage is a famous traditional dish in Sichuan area. Sichuan spicy sausage can be eaten by steaming, cooking and slicing. Hang the prepared sausage in the shade, avoid direct sunlight, let it dry naturally, smoke it with pine and cypress branches, then steam or cook it, or slice it and stir-fry it.

Characteristics of spicy sausage

Wash the pork, drain it, and cut it into diced cubes with a square centimeter for later use. Soak the pickled casing in clear water for 1 minutes, then rub it repeatedly for 3-4 times, wash off the salt on the surface, and finally soak it in clear water for standby ginger, then press out ginger juice with a garlic press, and fry the mineral water bottle into a funnel shape along one side of the bottle mouth. When making Sichuan spicy sausage, after the sausage is filled.

add white wine, salt, sugar, pepper noodles, pepper noodles and ginger juice into diced meat, put on disposable gloves and turn them evenly by hand. The was casing is cover on that bottle mouth, tied tightly with thread, or directly pinched by hand, and the other end of the casing is tightly seal with thread, or directly knotted. Can be made into sausage and potato stew rice, sausage fried rice, green pepper fried sausage and so on.