How to Make Spicy Dried Sausage

How to make spicy and numbing dried sausages delicious? Actually, making spicy and numbing dried sausages is not complicated; just follow the steps below.Recipe Prepare the ingredients and tools for making spicy and numbing dried sausages, then follow the steps step by step. You will definitely learn how to make spicy and numbing dried sausages and create your own delicious dish!

Spicy and Numbing Dried Sausages Ingredients Introduction

Pork belly (2500 grams) Shiyitian wind-dried sausage seasoning (15 grams) 70% alcohol (70 milliliters) Salt (50 grams) Wind-dried sausage casings (6 pieces)Chili powder (5 grams) Sichuan pepper powder (1 gram) Spicy and numbing dried sausages

Preparation:

1. Prepare the seasoning and casings.

2.Pork Cut into small cubes, with a ratio of 2 parts fat to 8 parts lean meat.

3. Add seasonings.

4. Mix well and marinate for 30 minutes.

5. Soak the casings and wash them clean.

6. Put on the sausage stuffer, put the seasoned meat into the meat grinder, turn the handle to slowly push the meat into the casing.

7. Once all is filled, air-dry in a cool, dry place for 7-10 days.

8. After 10 days, the dried sausages are completely dry.

9. For consumption, steam them in a steamer pot, cook until the water boils, and then steam for 20 minutes. The slices will be very transparent when you cut them, as seen in the photo.

10. Plate presentation.

11. Finished product image.