Sichuan Sausage
by sister sky
Favorite
Difficulty
Hard
Time
48h
Serving
2
1. Choose fresh pork, wash and peel.
2. Cut into slices of meat about 0.5cm thick, add appropriate amount of cooking wine, soy sauce and sausage seasoning, rub evenly, and marinate for about half an hour.
3. Choose the cleaned pig small intestine, tie one end with cotton thread, and use a mold on the other end to stuff the marinated meat into the intestines.
4. After each plug is about 15cm in length, tie the knot again with cotton thread, and so on.
5. Let the cooked sausages sit overnight, and then find a remote place to put them on a fire for smoking and grilling. After they are out of the oven, they can be hung in a gout-dried place and left to dry. When you want to eat, just cook and slice them!
Tips:1. If you are afraid of the taste of your own preparation, you can buy the sausage condiment directly.
2. When stuffing the intestines, the tightness should be moderate, and you need to use a toothpick to let off the excess air to make the sausage firmer.
3. It is recommended to use cypress branches and leaves when smoking and roasting.
