• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Miss Chinese Food

  • Recipes
    • Chinese Eight Cuisines
    • Others Cuisines
    • Homely Recipes
    • Local Snacks
  • Baking
    • Baking Tools
    • Baking Material
    • Cakebread
    • Knowledge For Bake
    • Sweet Snacks
  • Kitchen
    • Buy and Save Ingredients
    • Cooking Skill
    • Food Project
    • Life Tips
    • Originality Of Ingredients
    • Platter Show
  • Blog
  • Tutorials
  • About
    • About Us
    • Contact Us
    • Disclaimer
    • Disclosure
      • Privacy Policy
You are here: Home / Blog / Homemade Sichuan Spicy Sausage

Homemade Sichuan Spicy Sausage

March 25, 2020 by huangyc Leave a Comment

Jump to Recipe Print Recipe
Homemade Sichuan Spicy Sausage

Homemade Sichuan Spicy Sausage

“I’ve loved sausages since I was a child, especially spicy ones.In previous years, it has been made by my mother herself, and the taste is very good.But this year, without my mother, the sausage making task naturally fell on me.Although have never done, but also see mother chuang, in order to be more sure, but also deliberately look for the Internet about the ratio of seasoning, and then their own taste to season.The production process is very happy and bitter, from the purchase of meat to irrigation with half a day, I feel more tired.However, the final result is still very good, the sausage in the steam on the aroma, the room is full of wax fragrance, especially in the cut is more can not help but steal to eat, eat in the mouth fresh and fragrant, spicy taste is particularly prominent, the more chewing more fragrant, really have a mother’s taste!”

How to make Homemade Sichuan Spicy Sausage?

Step 1

Prepare: dried chilies, sichuan peppercorns, salt and casings.

Step 2

Skin the meat and wash it.

Step 3

After washing the casing for several time, rinse the intestine with water and check the casing for leaks.

Step 4

Pepper stir-fry cool into a fine powder, dry pepper stir-fry cool into a fine powder.

Prepare

Prepare

Step 5

Cut the washed meat into small strips, then add seasoning: 120g of refined salt, 30g of sugar, 30g of sichuan peppercorns, 80g of chili powder, 15g of chicken essence and 150g of white wine (if you like five flavors, you can put some five-spice powder).

Step 6

Take disposable gloves and mix the meat and seasoning well.

Step 7

Mix well and set aside.

Step 8

Tie a knot at the end of the clean casing.

Take disposable

Take disposable

Step 9

Insert the other end of the casing into the funnel of the enema (if you don’t have an enema, you can use the mouth of a beverage bottle).

Step 10

Put seasoned meat into the mincer (remove the blade from the mincer).

Step 11

Shake the meat into the casing.

Step 12

Squeeze the meat tightly with your hands (Don’t use too much strength, or the casing will easily burst) and stick a needle around the sausage to expel air.

Squeeze the meat

Squeeze the meat

Step 13

After filling a section, tie the knot with a cotton string, so that a section is filled.

Step 14

After all good irrigation, hang inside the balcony, air basks in probably half a month or so, sausage surface folds, knead with the hand go up to be compared dry hard, but return some flexibility can, cannot too dry too hard, dehydrate too much to eat can too hard, too wood, affect taste.

Step 15

Wash the sausage and steam it for 20 minutes.

Step 16

Steam after taking out, put to not hot when you can slice plate, the best hot food, so will be more fragrant and fresh, spicy taste full oh!

Finally you get the Homemade Sichuan Spicy Sausage.

Steam after taking

Steam after taking

Cooking techniques

1.Sausage cannot be poured too thin, the proposal had better be 3 cent fat 7 minutes thin, eat so rise more fresh sweet aptly;if too thin to eat up will be more dry, affect the taste.

2.Put seasoning, you can accord to their favorite taste to make, if you like sweet can put more sugar, not too can eat spicy can put less pepper.

3.The purpose of sticking the sausage in the middle of the filling is to get the air out of the sausage, so that the sausage is stronger and has no gaps.

4.Sausage with good irrigation had better air bask inside the balcony, or hang in indoor ventilated place air is dry, avoid the sun point-direct.

5.Dried sausage in food bags sealed, stored in the refrigerator freezer, can be kept for half a year.

Homemade Sichuan Spicy Sausage
Print Recipe

Homemade Sichuan Spicy Sausage

Prep Time15 d
Cook Time30 mins
Course: Cold Dish, Homely Recipes
Cuisine: Chinese
Keyword: Homemade Sichuan Spicy Sausage
Servings: 5

Equipment(affiliate link)

  • pot
  • sausage stuffer
  • meat grinder

Ingredients(affiliate link)

  • 5000 g pork
  • 8 m casing (for sausages)

Accessories

  • 120 g salt
  • 150 g liqueur
  • 30 g ginger juice
  • 80 g chili powder
  • 30 g Pepper
  • 35 g white sugar
  • 15 g essence of chicken

Filed Under: Blog, Homely Recipes, Recipes, Tutorials Tagged With: Cold Dish

You May Also Like

Braised Eggplant in Sauce

Rock Sugar Pear Water.

Rock Sugar Pear Water

Microwave Chicken Wings

Quick and Easy: Mouthwatering Microwave Chicken Wings in Minutes!

Previous Post: « The Beef Bone Soup with New Zealand Spinach
Next Post: Red Date Papaya Sturgeon Soup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome To Miss Chinese Food!

Hi, would you like to learn more great things about Chinese food? Just keep following us and just find your favorite Chinese receipes in our website.

MOST POPULAR

The Spicy Stir Fried Large Intestine

Opening Date

Rinse out the sugar with warm water

Lotus Leaf Cake

Lotus Leaf Cake

Mung Bean Kelp Chinese Pearl Barley Coicis Sweet Soup

That is ok.

Homemade Beneficial Yogurt

Homemade Beneficial Yogurt

Footer

MissChineseGood.com is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, we  earn from qualifying purchases. All images & content are copyright protected. Please do not use only images

Copyright © 2025 · Foodie Pro on Miss Chinese Food

Don't Miss Chinese Food Update

Be the first to get exclusive recipes straight to your email.

Invalid email address
We promise not to spam you. You can unsubscribe at any time.
Thanks for subscribing! Please check your email for further instructions.