Complete recipe list for filling sausages

Release time : 12/25/2025 09:30:02

Smearing sausage is, as the name suggests, sausage that is smeared by oneself.

Since people in Sichuan love to eat sausages, but if you buy ready-made sausages in the market, they are very expensive, almost twice as much as the cost of making your own sausages. And most importantly, there are serious food safety issues now and many people are not trusting the sausages sold in the market.

So, many people started making their own sausages by hand.

The process of making sausages is quite complicated, but overall it can be divided into four steps. Let's take a look at them now! First step, selecting materials: the meat used to make sausages is usually pork from the front leg and hind leg. The reason for this choice is that the front leg meat is leaner than the hind leg meat, so combining both types of meat into a blend results in a balanced fat-to-lean ratio.

However, be careful not to overcook it, and it should be slightly larger than the meat used for stir-frying.

Step Two: Stir-frying the ingredients: Preheat a stove and add some oil to a pan over low heat, then add salt, Sichuan peppercorns, star anise, chili powder, and cinnamon until aromatic. Once cooked, remove from heat.

Step Three: Mixing the ingredients: Place the dried meat into a prepared bowl, then add the cooked spices, and pour in some soy sauce for color. Add a bit of cooking wine to enhance the aroma, and use a spatula to thoroughly mix everything together.

Step 4, enema: first pour the meat into the intestines.

Then hang the sausage and then prick it with a needle to let out the air inside.

After two weeks of drying, the sausages can be eaten.

Ingredients for making sausages vary according to individual tastes, so they are not exactly the same.

Regardless of how it is done, sausage making is essentially a food preparation. The general ingredients are the same.

The most important ingredient is the intestinal casing, usually made from either pork or sheep intestine. Other ingredients include chili powder, Sichuan pepper powder, five-spice powder, savory seasoning, salt, white liquor, refined sugar, and monosodium glutamate.

Additionally, you'll need to prepare some vinegar to clean the casing.

The casing for sausage making is very important.

When people undergo enemas, they typically opt for either pig small intestine or sheep small intestine.

Another question is, should the casing be dry or wet?

Actually, it's the same for both. After purchasing pig intestine, you just need to remove the white fat that appears on top, then clean it thoroughly. Whether you scrape off the meat or not is up to you.

Dry sausage casings are better to store, so whether it's dry or wet sausage casings depends on specific needs.

How to Wash the Cauldron Pouch for Making Sausage: The cauldron pouch for making sausage is actually quite easy to clean.

All you need to do is flip the pig's intestine over and rinse it with clean water.

If you find it not clean enough, adding a bit of salt to the water can help make it even cleaner and make it easier to remove the pork intestine's odor.

The layer of meat inside the pig's small intestine, whether to hang or not, depends on specific needs.

However, if you want to store it, scraping off is quite convenient.

*The medical part mentioned in this text is for reference only.

If you experience discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment of illnesses should be based on the examination conducted by a physician in person.