Ingredients ?

Pork 5000g

Pepper 75g

Chili 75g

Salt 125g

Sugar 50g

White Wine 50g

Five Spice Powder a little

Pepper a little

Chicken Seasoning a little

Clean Cotton Thread or Thin String

How to Make Authentic Szechuan Spicy Sausage ? >

How to make authentic Sichuan spicy sausage ?

Cut the pork (the ratio of fat to lean is 3:7) into strips, the meat should be about 1cm wide and 3cm long.

Put all the seasonings into the cut meat strips, mix well and marinate for 12-24 hours

Wash the bought sausage casings, sausage casings are not too good to clean, add some baking soda in the cleaning will be good to clean some of the sausage casings will be cleaned well and air-dried for use.

Using the irrigation tool will be loaded into the meat inside the sausage

Separated sections of the sausage is basically complete, it will be drying in the back of the shaded and ventilated place, a week later can be eaten, sausage, if drying in the outdoors, then be sure to return to the room at night, to avoid the dew wetting the sausage. When eating, take the appropriate amount of sausage, boiled with water and sliced can be eaten, but also can be fried vegetables and so on. Conditions, if possible, with cypress branches will be smoked sausage flavor will be better, the specific method is, in the sausage drying 3-5 days, the sausage will be hung in a sealed container (such as a large iron barrel), the barrel below the fire, will be cypress branches and leaves (you can also put some dried orange peel) into the bottom of the barrel, heated cypress branches after the smoke, with the cypress branches of the smoke of the sausage, smoked one day can be smoked, smoked sausage or bacon will be especially fragrant, will be its drying so that the smoke and fire gas can be eaten slightly dispersed.

Tips

1, the production of sausage meat fat and lean ratio is best 3:7, fat and lean ratio can be adjusted according to their own preferences, but do not be too thin, too thin, if the sausage will taste more firewood.

2, drying good sausage in a cool, ventilated place can be saved for a winter, the weather warmed up after the leftover sausage can be placed in the refrigerator freezer, frozen storage, in order to prevent deterioration. You can also put the sausage into the freezer after drying the water, in case the drying time is too long sausage dry taste is not moist.