Required ingredients: pork foreleg, dried red pepper, green pepper, salt, sugar, spiced powder, white wine, sesame oil and casing.
1. First of all, we prepare 4 kg of pork forelegs, add warm water and clean them for later use.
2. Remove the pigskin from the front leg meat, cut off the pigskin and then cut into 6 mm pieces for later use.
3. Next, prepare auxiliary materials: prepare 80 grams of dried red pepper segments, put them into a basin, add warm water to clean them and remove dust; After cleaning, take it out and put it in a bowl for later use; Finally, prepare 40 grams of green pepper for use.
4. Let's start making; First, we heat the pot, add 50 grams of edible salt (the ratio of pork to edible salt is 40: 1), then fry the green pepper in the pot for two minutes, stir-fry the salt and green pepper until fragrant, and then put it in the pot for later use.
5. Heat the pot again, put the dried peppers into the pot after heating, stir-fry the dried peppers for 5 minutes on low heat, stir-fry the dried peppers until fragrant, and then take the pot out.
6. Then use a cooking machine to crush the dried peppers into Chili noodles for later use.
7. Next, we start pickling; Pour the crushed dried Chili noodles into a pot filled with meat, and add 25 grams of white wine.
8. Put the fried pepper and edible salt into a pot, add 20 grams of white sugar to increase the aftertaste and neutralize the spicy taste, add five-spice powder 10 gram, and add a proper amount of distiller's grains to increase the flavor; Finally, add an appropriate amount of sesame oil.
9. Then stir the pork evenly and pickle it for 30 minutes.
10. Prepare a proper amount of casing and wash it with warm water for later use. Wash the casing several times or it will smell fishy.
1 1. Then put the cleaned casing on the sausage filling mold, and finally leave a few centimeters to tie a knot.
12. Next, we start filling sausages; Firstly, the marinated meat is extruded into the casing through a die; Pinch the sausage
13. After the sausage is put on, use a toothpick to release the excess air inside; If you like smoking, you can also dry the sausage 12 hours and then smoke it with cypress for 6 hours.
14. An evocative spicy sausage was made. The prepared sausage can be cooked in a pot or steamed; Finally, cut into pieces and serve.
Let's sum up: 1. Choose the front leg meat with a ratio of fat and lean meat of 3:7 to make sausages, which will be more fragrant and tasty. 2. Zanthoxylum bungeanum is best made in Sichuan, so that the spicy sausage is more authentic. 3. When wearing sausages, you must pinch the meat inside to exhaust the air; After wearing, you must prick the sausage with a needle or toothpick where there is air, which can better prevent the sausage from going bad and moldy. Share it here today, like friends, please like it!