Required ingredients:

Meat 10 kg, casing, high-alcohol liquor, pepper 160 g (50 g of pepper), salt 125 g, pepper powder 160 g, pepper powder 40 g, soft sugar 100 g, and pepper.

Production steps:

Step 1: put the bought casing into clean water and clean it thoroughly; Then take out the casing, put it in a bowl, add a proper amount of high-alcohol liquor and soak it for 2 hours to remove the fishy smell of the casing.

Step 2: Clean the bought pork with warm water, cut off the pigskin and cut it into half-centimeter pieces, then change the knife and cut it into strips for later use.

Step 3: 50 grams of pepper, then prepare super pepper 1 10 grams, then heat the pot, then put the pepper into the pot together, stir-fry until fragrant and crisp, and let it cool for later use.

Step 4: 40 red pepper is put into a cooking machine and ground into powder, then poured out and filtered with a leak for later use; Stir-fried peppers are also put into a cooking machine, beaten into fine Chili powder, and sieved for later use.

Step 5: Add salt125g, chili powder160g, pepper powder 40g, white sugar100g, pepper powder 20g, chicken powder 60g, ginger powder 4g, spiced powder15g, and 52℃ into the cut pork. Finally, fully mix the marinated meat again.

Step 6: put the meat into the tube filled with sausage and exhaust the air; Then put a whole casing on the mouth of the tube, leaving a little at the front end and tying it with a rope; Then, the meat is poured into the casing, while pouring, the sausage is coiled, and at the same time, the filled sausage is squeezed by hand to exhaust.

Step 7: divide the filled sausage into small pieces according to the length you like, and tie it tightly, so that it is convenient to take it with you; Finally, a small hole is punched on the casing with a needle to exhaust the air and make the dried sausage more compact; In order to facilitate drying, you can tie a rope on the sausage and make a few small buttons for later use.

Step 8: Pour 80-degree hot water into a large basin, then scald the sausage in hot water, and then pick it up and drain it.

Step 9: Hang the scalded sausage on a bamboo pole to dry.

Making key points:

1. Pork with sausage can't be soaked in water, just wipe it with warm water, otherwise the sausage will be sour easily.

2. Be sure to be optimistic about the weather forecast before filling sausage, and choose to fill it when the temperature is low. If the temperature is high, it will be sour easily.

3. It is best for two people to cooperate in the operation. The filled sausage must pay attention to the exhaust, otherwise it will be easily broken when steamed and cut.

The Sichuan style of sausage is spicy and delicious when cooked. If you like sausage, you can try this taste!