Sichuan spicy sausage is a famous dish with Han flavor in Sichuan, belonging to Sichuan cuisine. The taste is salty and fresh, which is convenient for eating, steaming or cooking, or slicing and frying.

spicy sausage

ingredients

main ingredients

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4,g pork

auxiliary materials

casing

appropriate amount

seasoning

salt

3g

garlic

1 head

octagonal.

ginger powder

1g

white wine

5g

white sugar

how to make spicy sausage

1. Pig hind leg is 8kg (peeled), cleaned, dried and cut into small pieces (or cut into large diced pieces)

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3. Clean the casing for later use

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4. Prepare the upper half of a mineral water bottle, the part with the opening

5. Put one end of the casing on the mineral water bottle mouth, hold the bottle mouth in one hand, stuff the meat into it with chopsticks in the other hand, and pinch the injected meat to the lower end of the casing from time to time. To prevent it from blocking the mouth

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6. Tie a rope every 15 cm with a rope after pouring

7. Dry the sausage in a ventilated and cool place (low temperature environment) and steam it after 3 days

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Tips:

Pork (fat and thin): Pork is rich in high-quality protein and necessary. Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more.