Homemade Sichuan and Sweet Sausage

Name: Homemade Sichuan and Sweet Sausage
Total time: 2 d
Yield: 4
Cuisine: Chinese
Ingredients: 5 catties Sichuan Sausage with Hind Tip; 5 catties Hips for sweet sausage; 30ml Highly Liquor; 20g White sugar; 55g salt; 30g Pepper noodles; 30g Chili noodles; Some pepper; Some casings; 50ml Highly Liquor (for sweetness); 100g Salt (for sweetness); 100g White granulated sugar (for sweetness); Some Casing (for sweetness); 2 pcs Drink bottle; Some Cotton thread; 2 pcs needle

by Agua's Spring, Summer, Autumn and Winter

4.7 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

4

After New Year's Day, what everyone looks forward to most is the Spring Festival! It's about to enter the twelfth lunar month of the lunar calendar. When it comes to the twelfth lunar month, one immediately thinks of bacon and sausages! Bacon used to be cured in the twelfth lunar month, so it is called "cured meat". Every Chinese New Year, every household prepares bacon and sausages, and it has become the New Year's flavor in the hearts of many little chefs.

Although sausage is a common ingredient on the market, I still miss the warm taste of home-made sausages. It is the most atmospheric when I make my own New Year's food. There is still about 1 week before the twelfth lunar month. Now let’s make it, and you can eat homemade lapis in the twelfth lunar month!

Each has different recipes for making Lap Mei, and they also have their own secret recipes. Today I will share two flavors of sausage, one is spicy Sichuan flavor, the other is slightly sweet southern flavor, we can choose according to our preference~

Homemade Sichuan and Sweet Sausage

1. Marinated meat: Cut the hip tip (the ratio of fat to lean is 3:7) into meat pieces.

Homemade Sichuan and Sweet Sausage recipe

2. Put all the seasonings for Sichuan flavor into the cut meat, mix well and marinate for 12-24 hours.

3. Wash the casings and soak them in clean water for later use.

4. Sausage filling: Cut off the mouth of the plastic beverage bottle at 1/3 of the mouth to make a funnel. One end of the casing is tied tightly with cotton thread, and the other end is placed at the mouth of the bottle. Fill the marinated meat into the funnel and use the thicker end of the chopsticks to fill the casing down. Do not leave a gap in the middle when filling the meat.

5. Pour all the meat into the casing, and tie the opening of the casing tightly with cotton thread. After the sausage is filled, pierce some small holes in the casing with a needle to prevent the casing from swelling when it is aired.

6. Place the filled sausage in a dry and ventilated place for about 10 days, and wait until the casing becomes wrinkled and the sausage turns dark red.

7. For example, for filling sweet sausage, replace the marinade in step 2 with: 50ml high liquor, 100g salt, 100g white sugar, mix well and marinate for 12-24 hours, the subsequent steps are the same.

Tips:
1. To make sausages, you can choose skinless pork hind legs (hip tips). The ratio of fat to lean is roughly 3:7. You can also mix them according to your own taste, but don't be too thin. A funnel, coarse cotton thread, and needles are also needed for filling sausages. The funnel can be made from a plastic beverage bottle. The mouth of an ordinary funnel is too thin and is not suitable for filling sausages.
2. In the dry weather in the north, the sausage should not be too dry, otherwise it will be too hard to bite, as long as it is dried to the touch and still a little soft and no longer dripping. The time depends on the situation, and it takes about fifteen days in the south. After being dried in the north, it should be placed in the freezer of the refrigerator, otherwise it will be air-dried.
3. The taste of sausage can be added with soy sauce, fermented bean curd, thirteen incense, glutinous rice, etc. according to personal preference.

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Homemade Sichuan and Sweet Sausage

Ingredients

Homemade Sichuan and Sweet Sausage

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