The proportion of Sichuan-style spicy sausage ingredients is 10 kg of meat. Dip the meat with Beijing Erguotou 1 2, salt 2.2, pepper powder 1 2, coarse pepper noodles 2, pepper 0.5, monosodium glutamate, chicken essence and spiced meat. Meat must be filled tightly, not unevenly, but as thick as possible, so that it can be filled after air drying. When pouring, tie the knot with cotton thread about15cm, and the interval should not be too long, so as to prevent the rope and casing from being stretched and broken when drying.
Choosing meat shows that spicy sausage can have a little more fat than sweet sausage, which tastes fragrant and won't be so firewood. Cut off the skin and excess fat from the leg of a large piece of meat (you can take it home to boil lard), and screw the remaining fat and lean meat into large pieces by machine. The ratio of lean meat to fat meat is about 8: 2 or 3:7. Before and after the election, you can stir the twisted fat and lean meat evenly and marinate for 30 minutes.