Complete recipe list for Sichuan sausage

Release time : 12/26/2025 09:30:02

Sichuan sausage is extremely diverse and caters to different tastes according to consumers' requirements. There are spicy, sweet, banana, lemon, rose, osmanthus flavored ones, as well as those filled with shrimp, peanuts, sesame, dates or even those made with candied fruit.

Sichuan sausage is a type of sausage that shares similarities with other types of sausage. It follows the same four steps:

Step one: Selection of ingredients. The meat used for making sausages is generally pork from the front legs and hind legs, as the former tends to be fatty and the latter lean. Both types of meat are ground together to achieve a balanced fat content.

But be careful not to break it up too finely; just slightly bigger than the meat in stir-fry.

Step two, stir-frying: Preheat the stove with a little oil and put it in a pan. Low heat, add salt, Sichuan peppercorns, black pepper, chili powder, star anise until it smells good. Then take it out.

Step Three: Mixing the Ingredients: Place the dried meat into a prepared bowl, add the cooked spices, and pour some soy sauce for color and a bit of cooking wine for flavor. Use the spoon to mix everything well.

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

Then hang the sausage up and then poke some holes in it with a needle to let out the air.

After 2 weeks of drying, the sausage can be eaten.

The making method of sausages, including Sichuan cured sausage and Sichuan-style sausage, is slightly different and the taste varies.

Let's take a look together! First off, cut the pork into slices and mix in the seasonings at the appropriate ratio, stirring until well combined. Marinate for 2 to 3 hours.

Then rinse the casing thoroughly and place it into the marinated meat. When assembling, ensure that the meat is packed tightly and compactly.

Fill it up and tie a rope around every 20 cm.

Use a bamboo skewer to make holes in the exterior of the intestines at equal distances and then remove the air from within.

After cooking, place the sausages in a ventilated area for 2-3 days to remove excess moisture.

Finally, prepare the sawdust and first light the prepared pine cones. Then use the sawdust to extinguish them, and then hang the sausage on a pre-made rack in a sealed environment for smoking for about one day.

Then, the Sichuan sausage was ready.

The way to eat Sichuan sausage is not just one.

You can wash the sausage and then put it directly in a pot to steam for about 10 minutes, take it out and slice it up to eat.

Moreover, it can also be cooked.

After reducing the sausage flavor, you can either cut it into slices and stir-fry with pea shoots or scallions. If you feel that the color is too monotonous, you can also add some carrot to make it delicious and visually appealing.

Or you can slice the sausage and add corn kernels.

Although sausages are delicious, they pose significant risks.

Smoke sausage contains one of the three carcinogenic substances.

Nitrites have significant antiseptic and coloring properties, but pose great harm to the body.

If a large amount of nitrate is ingested at once, it will make the blood lose its ability to carry oxygen and thus cause hypoxia. Symptoms of poisoning may occur.

Severe cases may even lead to fainting, and in the event of timely rescue, there is a risk of life-threatening conditions.

Smoked sausage also contains a large amount of preservatives, which may increase the burden on the liver.

*The medical content involved in this text is for reference only.

In the event of discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment should be based on clinical examinations conducted in person.