Preparation materials: 5 pounds of hip tip, 30 ml of strong liquor, 20 grams of white sugar, 55 grams of salt, 30 grams of pepper noodles, 30 grams of chili noodles, appropriate amount of casings
1 . Cured meat: Cut the tip of the rear hip (the ratio of fat to lean is 3:7) into pieces of meat.
2. Add all the Sichuan seasonings to the cut meat, mix well and marinate for 12-24 hours.
3. Wash the casings and soak them in clean water for later use.
4. Fill sausage: Cut off 1/3 of the mouth of the plastic beverage bottle to make a funnel. One end of the casing is tied tightly with cotton thread, and the other end is placed at the mouth of the bottle. Fill the funnel with the marinated meat and fill it into the casing with the thicker end of the chopsticks. Do not leave any gaps in the middle when filling the meat.
5. Fill all the meat into the casing, and tie the opening of the casing tightly with cotton thread. After filling the sausage, use a needle to poke some small holes in the casing to prevent the casing from swelling when drying.
6. Place the filled sausages in a dry and ventilated place to dry for about 10 days, until the casings become wrinkled and the sausages turn dark red.
Extended information:
1. When making sausages, you can choose skinned pork hind legs (tip of rear buttocks). The ratio of fat to lean meat is roughly 3:7. You can adjust it according to your own taste, but don't make it too thin. Stuffing sausages also requires a funnel, thick cotton thread and a needle. The funnel can be made by using a plastic beverage bottle. The mouth of an ordinary funnel is too thin and is not suitable for filling sausages.
2. In the dry weather in the north, sausages cannot be dried too much in the sun, otherwise they will be too hard to bite. They only need to be dried until they are still soft to the touch and no longer dripping. The time depends on the situation, and it takes about fifteen days in the south. After drying in the north, it must be placed in the freezer of the refrigerator, otherwise it will be air-dried.
3. The taste of sausage can be added according to personal preference, such as soy sauce, fermented bean curd, thirteen spices, glutinous rice, etc.