“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?
Prepare: dried chilies, sichuan peppercorns, salt and casings.
Skin the meat and wash it.
After washing the casing for several time, rinse the intestine with water and check the casing for leaks.
Pepper stir-fry cool into a fine powder, dry pepper stir-fry cool into a fine powder.
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).
Take disposable gloves and mix the meat and seasoning well.
Mix well and set aside.
Tie a knot at the end of the clean casing.
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).
Put seasoned meat into the mincer (remove the blade from the mincer).
Shake the meat into the casing.
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.
After filling a section, tie the knot with a cotton string, so that a section is filled.
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.
Wash the sausage and steam it for 20 minutes.
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.
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.