The ingredients for Sichuan spicy sausage are intestines, meat, Erguotou, salt, pepper, coarse chili powder, pepper, chicken essence, and five spices.

The proportion of Sichuan spicy sausage ingredients is based on 10 pounds of meat. First use 1 tael of Beijing Erguotou to marinate the meat, 2.2 taels of salt, 1 tael of pepper powder, 2 taels of thick chili powder, 0.5 taels of pepper, MSG, Chicken essence, five spices, and meat must be filled tightly without uneven thickness. Try to fill it as thickly as possible, so that it will not be very thin after drying. If the sausage is filled too thin, the water in the meat will dry out very quickly, and the taste will not be too woody. It tastes delicious, so this is why I suggest you not to overdo it. When filling, tie it with cotton thread about fifteen centimeters long. Do not tie knots at too long intervals to prevent the rope and casing from being stretched and broken when drying.

Instructions for meat selection: Spicy sausages can have slightly more fat than sweet sausages, so they taste fragrant and not so spicy. Cut off the skin and excess fat from a large leg of meat (you can take it home and boil it in lard), and mince the remaining fat and lean meat into large pieces with a machine. The ratio of lean to fat is about 8:2 or 3:7. Before choosing, like After selecting the fat and delicious meat, mix the minced fat and lean meat evenly and marinate for 30 minutes before filling the intestines.