Homemade Sichuan Sausage

Homemade Sichuan Sausage

by A little girl has grown up

4.8 (1)
Favorite

Difficulty

Normal

Time

24h

Serving

2

From autumn to winter, the annual busyness begins again. I make sausages every year. Because we have to stick to the autumn fat and pass the winter. Taking advantage of the fresh Zijiang coming on the market, the fresh Chinese pepper, and taking advantage of the winter storage, I filled the sausage with joy. "

Ingredients

Homemade Sichuan Sausage

1. Go to the supermarket and buy fresh pork that is 3% fat and 7% lean, washed clean and cut into small pieces.

Homemade Sichuan Sausage recipe

2. Wash the new ginger ginger, slice it and put it in a food processor, add water and make a paste.

Homemade Sichuan Sausage recipe

3. Pour cooking wine into the basin.

Homemade Sichuan Sausage recipe

4. Strain the ginger juice with a colander.

Homemade Sichuan Sausage recipe

5. Prepare the newly-listed peppercorns.

Homemade Sichuan Sausage recipe

6. Add salt, pepper and sifted ginger juice to the basin.

Homemade Sichuan Sausage recipe

7. Beat two eggs in the bowl.

Homemade Sichuan Sausage recipe

8. Pour the knocked eggs into the basin.

Homemade Sichuan Sausage recipe

9. Prepare professional tools for filling sausages (there are such tools on the Internet.).

Homemade Sichuan Sausage recipe

10. Pour in the light soy sauce to color, add starch, and stir with eggs, cooking wine, salt, ginger juice and pepper.

Homemade Sichuan Sausage recipe

11. Prepare the casing and soak it in clean water (must not use boiling water?! Remember, in that case, the casing will rot when filling the sausage).

Homemade Sichuan Sausage recipe

12. Put the marinated pork into the horn hole of the sausage.

Homemade Sichuan Sausage recipe

13. Put casings on the top of the bell mouth.

Homemade Sichuan Sausage recipe

14. Filled Sichuan sausage.

Homemade Sichuan Sausage recipe

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