Homemade Chinese Spicy And Numbing Sausage [四川麻辣香肠]

By Souped Up Recipes

Ingredients

Instructions

1. Blend the dried chilies, Sichuan peppercorn, cumin seed, black peppercorn, cloves, black cardamom, star anise, cinnamon and dried orange peel into a fine powder.
2. Mix the spice powder with 60 g salt and 40 g sugar, then set aside.
3. Cut the pork (a 1:1 mix of pork shoulder and pork belly) into strips, then into bite-size pieces.
4. Add the seasoning and 3 tbsp of high-proof alcohol (at least 30%) to the meat and mix until well combined. Cover and refrigerate overnight.
5. Soak the casing in clean water, then slide one end onto the stuffer tube.
6. Stuff the meat into the casing, pressing it in. At the desired length, squeeze gently and tie off with string. Repeat until all the meat is used.
7. Check the sausages and prick any air bubbles with a toothpick.
8. Hang the sausages on a drying rack, uncovered, in the fridge for 10 to 15 days, until the surface is completely dry.
9. For winter air-drying: keep below 10°C (50°F) and relative humidity under 55%, hang outdoors in sunny, cloudy or windy weather for 8 to 15 days, and keep them out of rain.
10. To store: seal in a bag and freeze for up to 6 months, or keep in the fridge and every 10 days air-dry outdoors for a day, returning them to the fridge; this lasts 3 months.

Summarized from Souped Up Recipes's video. Watch it for the details.

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