The winter solstice has passed, and it’s time to prepare new year’s goods.

For example, sausages, bacon, various pickled poultry, etc.

The sausages here are very spicy. Like many Sichuan people who are used to eating sausages from their hometown, they are not used to eating sausages from outside.

Even if you buy your own seasonings and make your own sausages, you still can't bring out the taste of your hometown.

This probably has something to do with the local plants and local diet.

Today I made Sichuan spicy sausage. After drying it, I couldn't wait to steam a few pieces of sausage to try it.

Everyone said it tasted great, with just the right amount of salt, numbing and spicy.

If you also like Sichuan sausage, try it now~~ Homemade Sichuan spicy sausage - it turns out that Sichuan people make sausage this way!

No wonder it’s delicious!

It’s actually not difficult to make, so try it now!

Ingredients: 3750g lean pork, 30 feet small intestine casing. Seasoning: 35g pepper powder, 75g chili powder, 97g salt, 40g corn oil, 20g white wine, 20g MSG, 20g sugar, 2g salt, 2g cooking wine. Method: 1. Prepare the pork.

The pork prepared by my family is relatively lean.

If you are an elderly person or someone with bad teeth, you can prepare fattier pork.

2. The casings are also ready.

What I prepared was small casings. The sausage stuffed in small casings is thinner and not very thick.

3. Also prepare other seasonings: pepper powder and chili powder.

Salt, corn oil, white wine, MSG, sugar.

4. After washing and drying the pork, cut the pork into long strips.

5. Add oil, salt, sugar, MSG and white wine to the pork.

6. Continue to add pepper powder and chili powder.

7. Mix the pork and seasonings evenly and marinate for about 2 hours.

8. Mix the casings with appropriate amount of salt and cooking wine, marinate for a while, wash them with running water, and then wash them twice with warm water.

The water temperature should not be too high, otherwise the casings will stick.

9. Put the casings on the sausage stuffer, and then stuff the pork into the entrance of the sausage stuffer.

10. Tie the filled sausages tightly with rope at the appropriate length.

Tie them one by one, don't tie them all up before tying them.

Let the filled sausages sit and marinate for about 24 hours.

11. After marinating, rinse the sausage with warm water for a few seconds.

12. Hang it in a ventilated place immediately.

13. Let it dry in the sun until it is 80% dry and then place it in the refrigerator or freezer.

Or vacuum the sausage.

Whether it is placed in the refrigerator freezer or vacuumed, the sausages can be stored for more than half a year.

14. Wash and steam the dried sausages.

Slice the steamed sausage and serve.

Tips: 1. After marinating, rinse the sausages with warm water for a few seconds so that the drying time is shorter.

2. Dry the sausage until it is 80% dry. If it is too dry, you cannot bite it.

3. The sausages can be placed in the freezer of the refrigerator, or the sausages can be vacuum processed.

Whether it is placed in the refrigerator freezer or vacuumed, the sausages can be stored for more than half a year.

4. Seasonings can be adjusted according to personal taste.

5. Lingluo Food Life (Lingluo Food), the original author of the food column.