Homemade Sichuan spicy sausage(zi zhi chuan wei ma la xiang chang )

Homemade Sichuan spicy sausage

Introduction:

"Sausages have been popular since childhood, especially spicy ones. In the past years, it has always been made by my mother, and the taste is very good. But this year, my mother is not around, so the responsibility of making sausage naturally falls on me. Although I haven't done it before, I've seen my mother do it. In order to be more sure, I went to the Internet to find out the proportion of seasoning, and then combined my own taste for seasoning. Fortunately, the production process was very hard. It took more than half a day from buying meat to filling, and I felt tired. However, the final result is still very good. Sausages smell delicious when steamed, and the whole room is full of wax flavor. Especially when they are cut, they can't help stealing. They are delicious in the mouth, and the spicy flavor is particularly prominent. The more they chew, the more fragrant they are. They really have the taste of mom! "

Production steps:

Step 1: prepare ingredients: dried pepper, dried pepper, salt and casing

Step 2: peel and wash the meat

Step 3: after washing the casing for several times, fill it with water to clean the intestines, and check if there is any leakage in the casing by the way

Step 4: stir fry Chinese prickly ash until fragrant, cool and beat it into fine powder. Stir fry dry pepper well, cool and beat it into fine powder http://home.meishichina.com/recipe-192869.html

The fifth step: cut the meat into small strips, then add seasoning: refined salt 120g, sugar 30g, pepper noodles 30g, chili noodles 80g, chicken essence 15g and Baijiu 150g (love the five fragrance can put five powder).

Step 6: put on disposable gloves and mix the meat and seasoning well

Step 7: mix well and set aside

Step 8: knot the end of the washed casing

Step 9: put the other end of the casing into the funnel of the enema machine (if there is no enema machine, it can be made with the mouth of a drink bottle)

Step 10: put the seasoned meat into the meat grinder

Step 11: shake the meat into the casing

Step 12: squeeze the meat tightly with your hand (don't use too much force, otherwise the casing will be easily broken), and prick the air around the sausage with a needle while squeezing

Step 13: after filling a section, tie it with cotton thread

Step 14: just one session

Step 15: after pouring all the sausage, hang it on the balcony and dry it for about half a month. The surface of the sausage is wrinkled and pinched by hand. It's dry and hard, but it's still elastic. It can't be too dry and hard. Too much dehydration will make it too hard to eat, too firewood, and affect the taste

Step 16: wash the sausage and steam it in a steamer for about 20 minutes

Step 17: take it out after steaming and put it on the plate until it is not hot

Step 18: it's best to eat it while it's hot. It will be more fragrant and fresh, and full of spicy taste!

Materials required:

Pork hind leg: 5000g

Casing: 8M

Refined salt: 120g

Baijiu: 150g

Ginger juice: 30g

Hot pepper noodles: 80g

Chinese prickly ash noodles: 30g

Sugar: 35g

Chicken essence: 15g

Note: 1, sausage can not be poured too thin, it is recommended that the best is 3 points fat and 7 points thin, so it tastes delicious and palatable; if it is too thin, it will be dry and hard, affecting the taste. 2, when putting seasoning, you can make it according to your favorite taste. If you like sweet, you can put more sugar, and if you can't eat spicy, you can put less pepper. 3, when pouring, you can make sausage Eye catching is to eliminate the air inside, so that the sausage is relatively strong and there is no gap. 4. It's better to dry the sausage in the balcony or hang it in the indoor ventilation to avoid direct sunlight. 5. After the sausage is dried, it should be sealed in the food bag and stored in the freezer for half a year

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: spicy

Chinese PinYin : Zi Zhi Chuan Wei Ma La Xiang Chang