How do Sichuanese cook Sichuan sausages at home?

Seeing that the Chinese New Year is coming again, sausages, bacon and dumplings have to be served for the Chinese New Year. It is the taste of the year and the taste of home. My parents said it was right. It's very good to make your own sausage. Our family makes it by itself every year. There is a smell of bacon in the kitchen pot, sausages are cut on the chopping board, and people always steal to eat them. Haha, it smells good. ...

Ingredients: pork before pig, Sichuan spicy seasoning package, cotton thread, casing.

Practice steps:

Step 1: Peel the meat, rinse it with water, and dry the water (the ratio of fat meat to lean meat is 3 points, and 7 points is the best, so the sausage will not be firewood).

Step two, cut the meat into strips with uniform size.

Step 3: Add seasoning packets, a packet of just 5 kg of meat, without any seasoning, of course, if you have a special liking, you can add seasoning)

Step 4: put on edible gloves, rub vigorously, mix well, cover and marinate for about 3- 15 hours.

Step 5, pull open the shell and rinse it with cold water in the water pipe.

Step 6: cut the intestines into appropriate lengths, so that a long section can form about four sausages. Take a section and pour it all over the sausage funnel. Put some meat on the funnel, and the intestines can be easily fixed on the funnel, as shown in the figure.

Step 7, tie the bottom of the intestine with cotton thread and make a dead button.

Step 8, then hold the funnel in your left hand and put the meat in the funnel in your right hand. Pay attention to the importance of meat stuffing, and hold the bottom of the funnel slightly with your left hand, so that the meat stuffing will be tighter when you walk and fill the intestine.

Step 9: After filling, tie it with cotton thread, tie it tightly with cotton thread to grow a short and consistent knot, stab it with the needle tip a few times, deflate, stab one side, turn it over and stab both sides, and then hang it up. Put my sturdy hanger in a cool and ventilated place for about seven days, smoke it with cypress branches for about two hours, take it out and put it in a cool and ventilated place on the balcony for 2-3 days, and it will taste better and be ready to eat!

Step 10, the above method is to use seasoning package. If you mix Sichuan sausage yourself, you can do this: ingredients: fat and thin pigs with meat in front (ten pounds) fat and thin pigs with meat in front. Seasoning: pork casing (appropriate amount), high-alcohol liquor (150g), salt (125g), sugar (50g), pepper noodles (10g), pepper noodles (15g) and monosodium glutamate (/kloc-5g).

Step 1 1, the Spring Festival is coming soon. Make yourself some sausages and you will feel at home!

Tips:

After filling, put it in a cool and ventilated place to dry for seven days. It can be smoked to make it more fragrant.