Sausage is a special food in our hometown. At the end of each year, my mother cooks a lot and eats it for half a year. The sausage made by my mother has the characteristics of Sichuan, which is numb and spicy. Every time I just make it, my mother specially cooks some homemade sausages for my little greedy cat, which is very fragrant. I bite a big piece in one bite, hehe, which is quite satisfying.

Sichuan sausage is made by cutting fresh pork (mainly lean meat) just bought back into small pieces, and then mixing with our Sichuan-specific condiments, including pepper, salt, sugar and monosodium glutamate. Especially, don't forget to put the hometown-specific pepper, stir it evenly, pour it into the pig's small intestine, and then tie it into sections with cotton rope. My favorite thing to do for my mother is to hold a needle and poke bubbles in the pig's intestines everywhere. With a gentle poke, the gas inside quickly slipped out, and the pig intestines were obediently attached to the meat.

Some families are afraid of trouble, so they just put their sausages in the sun and dry them. But in order to make sausages delicious, our family smokes them thoroughly. This cigarette is also very particular. It is probably smoked with special firewood, wheat, peanut peel and shell, sawdust and so on. Mother made smoked sausage, cooked it, cut it, and the lean meat was red, the fat was shiny, and the shine was visible! Ha ha, that's called a beauty!

Although the process of making sausages is similar, the taste of each sausage is quite different. After eating many sausages, although they are both sausages, there are still some slight differences: some will be salty and some will be light; Some will have more fat, and some will have less fat; Some will be spicy, and some will not. It depends on the hobbies of each family. In my words, this is a kind of mother's taste. The same sausage, although it tastes different, is the taste of mother, and what floats out is deep love ...