How It’s Made: Spicy Chinese Sausage – Sichuan Flavor

Combine all ingredients in a mixing bowl and mix well.

Using a sausage stuffer, prepare a sausage casing, make a knot at one end, slip the other end on to the stuffer opening. Then load the sausage mixture in the sausage stuffer.

Push the meat mixture into the casing.   When the casing is almost full, take it off and tie a knot.

Using a toothpick to poke several small holes on the sausage to release the air and make the casing and the meat connected tightly. Also, the holes enable air getting into the sausage during the drying process.

Using a cotton string,  tie a knot every 5 inches ( 10 cm)

Put the sausage at an airy and cool place to dry for 5-7 days. Avoid direct sunlight.

Anyone familiar with Sichuan cuisine knows about its spiciness. So it will come as no surprise that sausage from Sichuan Province lives up to that reputation, using chili powder and pepper powder to provide a unique kick. The flavor is reminiscent of a pepper-infused combo of ham and pepperoni, with a dusting of red pepper flakes to provide a finishing touch. Note: The drying process depends on the climate and personal preference.  Don’t make them too dry. There may be some oil grease that comes out of the sausage, protect the surface underneath the sausages. Refrigerate leftover sausages.