If you want to eat Sichuan-style sausages, you don't have to buy them, the recipe and method tell you that they are spicy and salty, and the taste is authentic

Today I will share with you the practice of a Sichuan sausage, Sichuan sausage will use more seasoning than the original sausage, in addition to edible, sugar and liquor, you also need to add chili powder, pepper powder, pepper, five-spice powder, my family likes the taste of cumin, but also added cumin, the color of the sausage is dark red, oily but not greasy, take a bite of spicy and salty fragrance, friends who like it can try!  

Raw materials: 5 kg of pork, 50g of salt, 50g of chili powder, 25g of pepper powder, 75g of liquor, 8g of pepper, 15g of five-spice powder, 100g of sugar, 10g of cumin;

【How to make Sichuan-style sausages】

1. The pork that makes sausages can choose pork front leg meat or pork hind leg meat, I used to make Cantonese sausages with pork hind leg meat, this time I still use pork hind leg meat, the price is cheap, the fat and lean ratio is open in 28, you can also choose the front leg meat, the fat and lean ratio is open in 37, and the sausage will be more oily, after buying good meat, you can let the owner of the vegetable market help you separate the skin and flesh first, so as to save yourself the trouble of going home to peel and peel, and you can also go home to separate the skin and meat;

2. Clean the pork you buy home with liquor, pour a little liquor on the surface of the pork, and scrub the surface, so that the pork you buy home will not be washed with water.

3. Cut the pork you bought home into diced meat or shredded meat, it is not recommended to whip it with a machine, and the hand-cut meat will be more delicious to make sausages;

4. Put the cut meat in a large basin or cauldron, if the basin is waterless and oil-free, otherwise it is easy to deteriorate, and then add 50g of salt, 50g of chili powder, 25g of pepper powder, 75g of liquor, 8g of pepper, 15g of five-spice powder, 100g of sugar, 10g of cumin, stir well, remember to wear gloves when stirring, to avoid spicy chili powder to your own hands, here are friends who need to add 50g of chicken essence, chicken essence can be added or not, A little more sugar can improve freshness, but also neutralize the spicy taste, the amount of chili powder can be chosen according to your preferences, like to eat spicy plus a little more, the liquor here should use high-concentration liquor, the degree of liquor is best above 50 degrees, high-concentration liquor can play a role in sterilization and anti-corrosion, can prolong the shelf life of sausages, so as not to be damaged in the process of drying; There is a lot of meat, so be sure to stir it for a while, so as not to mix the seasoning evenly, and stir until it feels sticky;

5. The casing that you buy home should also be dealt with, the casing can be bought in the general vegetable market or a treasure, the casing you buy home needs to be cleaned with water several times, and after cleaning, add an appropriate amount of cooking wine or liquor to soak for half an hour to an hour, soak it in cooking wine to better remove the fish, and the casing will be completely dispersed after soaking, which will be more elastic and not easy to break when you do it;

6. After the casing is soaked, you can start the enema, this is the enema tool that I told you before, take a soaked casing, find one of the ends, put it on the tool, and then slowly put the casing on the top, put a whole section of the casing on the tool, tie a rope to it at the end of the casing, or tie a knot with the casing, seal the mouth at the bottom first, and then stuff the meat into the container, stuff the meat as tightly as possible with chopsticks, and the meat will be stuffed tightly in the tool, and it will be tight when it is filled into the casing. This can avoid the occurrence of the situation that the meat will be scattered when cutting the sausage later, press down with the handle of the tool after stuffing, then the meat will be squeezed out of the funnel section of the tool, squeeze into the casing, and slowly pull the casing out while the meat is squeezed into the casing, at this time to avoid the meat stuffing the casing too full, that is, too thick, the casing is easy to be squeezed, after filling a casing, tie a knot at the top, put the filled sausage in a clean large basin, and wait until all the sausages are filled. Then tie the filled sausage into a section with a rope, usually about 15 cm in a section;

7. After the sausage is tied, it can not be dried directly, but also 2 more things, not only can the sausage dry faster, but also the casing and the meat will not be separated, the first thing is to tie all the sausages with a fine needle or toothpick, quickly prick a few times on the surface of the sausage, the hole is to let the air in the sausage be discharged, so that when it is dried, it will be faster and easier to dry, and the oil inside can also be better dried;

The second thing is to prepare a little hot water of 80 or 90 degrees after piercing, put the finished sausage in it and scald it, and take it out after a few seconds, so that the sausage is more beautiful, and it can sweat quickly and dry faster;

8. Then hang the sausage outside to dry, in a cool and ventilated place or in a scattered light place, the sun is easy to dry the sausage to peel, that is, the meat and casing will be separated; Dry in a cool and ventilated place for about 10 days, don't dry it too dry, the surface is hard to the touch, but press it hard, you can feel that the inside is soft, you can take it back, especially the sausage with more lean meat, it is too dry to eat and taste firewood, not delicious, pay attention to avoid rain in the process of drying, but also to prevent birds and theft;

9. After the sausage is dried, it can be steamed or fried directly;

Summary of the practice of Sichuan sausage:

1. If the casing is soaked too much, dry the soaked casing, add an appropriate amount of salt, stir evenly, and put it on the upper layer of the refrigerator for refrigeration;