How to make Sichuan sausage delicious (10 best ways to eat sausage)

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List of contents for this article:

1、Authentic Sichuan sausage 10kg formula
2、Sichuan spicy sausage 10 kilograms ingredient list
3、How to steam Sichuan spicy sausage
4、How to eat Sichuan sausage
5、Formula ratio of authentic Sichuan spicy sausage

Authentic Sichuan sausage 10kg formula

1. Select the front meat or plum meat, and the ratio of fat to lean is 7:3 (the preferred lean taste can be adjusted to 8:2). The meat should be washed and drained thoroughly to avoid spoilage caused by residual moisture. Cut lean meat into large pieces, shred fat meat, mix, add 50-85 grams of high-quality white wine (such as above 52°) to remove the fishy smell and enhance the aroma.

2. The ingredients list for 10 kilograms of Sichuan spicy sausage is as follows: pork: 10 kilograms of salt: 100 grams of chili noodles: 100-150 grams of pepper powder: 30-50 grams of rock sugar powder: 50-100 grams of white wine: 90-150 grams of pepper powder: 10 - 25 grams of chicken essence/monosodium glutamate: 10-25 grams of thirteen spices or five-spice powder: 5-10 grams of ginger powder: 10 grams When making, first cut the fat meat into thin strips, and cut the lean meat into thin slices for easy taste. Then mix all seasonings with the meat well and marinate for 12-24 hours.

3. Raw material ratio Main ingredients: 5000 grams of pork front leg meat, cut into 4-5 cm long slices, separate the fat and lean and mix.

4. Formula variants and techniques Home version: 5 kilograms of meat with 50g chili noodles, 25g pepper noodles, 2g black pepper powder, plus a high degree of white wine for preservation.

Sichuan spicy sausage 10 kilograms ingredient list

The ingredients list for 10 kilograms of Sichuan spicy sausage is as follows: pork: 10 kilograms of salt: 100 grams of chili noodles: 100-150 grams of pepper powder: 30-50 grams of rock sugar powder: 50-100 grams of white wine: 90-150 grams of pepper powder: 10 - 25 grams of chicken essence/monosodium glutamate: 10-25 grams of thirteen fragrant or five-spice powder: 5-10 grams of ginger powder: 10 grams When making, first cut the fat meat into thin strips, and cut the lean meat into thin slices for easy taste. Then mix all seasonings with the meat well and marinate for 12-24 hours.

Raw material ratio Ingredients: 5000 grams of pork front leg meat, cut into 4-5 cm long slices, separate the fat and lean and mix.

Chili noodles 400 g pepper noodles 200 g salt 450 g high liquor 400 g white sugar 100 g casings 100 g Sichuan spicy sausage is famous for its unique spicy taste, and its secret formula contains precise proportions. For every 10 kilograms of sausage with meat filling, 400 grams of chili noodles, 200 grams of pepper noodles, 450 grams of salt, 400 grams of high-quality white wine, 100 grams of white sugar, and 100 grams of enough casings are used to wrap it.

The most comprehensive guide to the ingredients list of 0 kg sausage The core of basic raw materials for making sausage is pork. It is recommended to use pork's hind legs or front meat with a fat-to-lean ratio of 3:7 to ensure that the taste is neither greasy nor dry. It is necessary to prepare 10 kilograms of fresh pork, remove the fascia and cut it into pieces for later use. Another 2 packs of casings are needed as filling materials. Basic seasoning of classic original flavor formula: 100 grams of salt, 150 grams of white sugar, 100 ml of high-quality liquor.

How to steam Sichuan spicy sausage

The method of steaming Sichuan spicy sausage is as follows: steaming time If you use a pressure cooker to steam, generally turn down the heat and steam for 10 minutes when the pressure cooker begins to exhaust. If steaming in an ordinary pot, steam for 15 to 20 minutes starting from when the water in the pot boils. Steaming steps to prepare sausage: Cut Sichuan spicy sausage whole or into slices, soak it in warm water for about 2 minutes, and rinse it clean to ensure the hygiene of the sausage surface.

The method of steaming Sichuan spicy sausage is as follows: Preparation materials: Some Sichuan spicy sausage (the number is determined according to the number of people eating it) Steamer a steamer or steam a plate with proper water. Sausage processing: Remove the Sichuan spicy sausage from the packaging and rinse the surface with clean water to remove possible dust or impurities. Cut the sausage into palatable size sections to make it easier to cook when steaming.

Steaming Sausage Place the spicy sausage in a steamer and steam over high heat for 10 minutes until cooked. The steaming time can be adjusted according to the thickness of the sausage to ensure that the interior is fully heated. Prepare the dipping sauce, take a bowl and add 2 tablespoons of minced garlic, 1 tablespoon of sugar, 3 tablespoons of rice vinegar, 0.5 tablespoons of sesame oil, and 1 tablespoon of soy sauce in turn, and stir well until the sugar is completely dissolved. This dip is sweet and sour and appetizing and neutralizes the spicy feeling of the sausage. Handle the side dishes, peel the cucumbers, cut them into thin slices, and place them evenly on the plate as a base.

Steaming: Steaming Sichuan spicy sausage can better retain its original flavor and taste. The meat of the sausage will be firmer and the aroma will be stronger. When steaming, you can make a few cuts on the surface of the sausage to better taste it. Cooking: Cooking Sichuan spicy sausage will make the sausage more moist and the meat will be relatively soft. Pay attention to the heat when cooking to avoid boiling the sausage. At the same time, you can also add some seasonings to the water according to your personal taste, such as ginger slices, green onions, etc., to increase the flavor of the sausage.

How to eat Sichuan sausage

How to eat Sichuan sausage is as follows: Prepare 3 cured sausages and appropriate amount of balsamic vinegar. Pour cold water into the steamer, steam the sausage for 20 minutes, remove the sausage, cool it, and cut it into small thin slices; place the cut sausage slices on a plate. It is better to cool the sausage before cutting it, because it is not easy to form when it is hot. Sausage can also be boiled in clear water, cooled, and cut into thin slices to eat.

Steaming Sichuan sausage: Cut the Sichuan sausage into thin slices, place it in a steamer and steam. The steamed Sichuan sausage tastes tender and has a strong meat aroma. It tastes better when eaten with mashed garlic, soy sauce, vinegar and other seasonings. Stir-fried Sichuan sausage: Slice or cut Sichuan sausage into sections, and stir-fry with green peppers, onions, carrots and other vegetables. When frying, you can add soy sauce, soy sauce, cooking wine, sugar and other seasonings to make the dishes more delicious.

Directly steamed and sliced for consumption: After Sichuan sausage is made, it can be steamed directly.

Sichuan sausage can be cooked. You can choose the cooking method according to your personal taste preferences. The steamed sausage meat is firmer, retains the aroma of bacon, and tastes salty, while the boiled sausage meat is softer and has a lighter taste. After the cooked sausage, just slice it directly and serve it. Sichuan sausage can be cooked.

Formula ratio of authentic Sichuan spicy sausage

Salt: 100-120 grams; sugar: 40-80 grams; chili powder: 100-130 grams; pepper powder: 40-50 grams; liquor: 100-120 grams; five-spice powder/pepper powder: 15-20 grams each. Key techniques for marinating: Mix the meat slices with white wine first, then add seasonings one by one, knead until sticky, and refrigerate and marinate for 12 hours. Filling: Soak and desalinate the salted pig casings and fill them. Needle needles and exhaust the air to avoid bursting, and tighten the cotton thread in sections.

The main ingredients of Sichuan-style spicy sausage include casings, pork, erguotou, salt, pepper, coarse chili noodles, pepper powder and chicken essence. The ingredient ratio is 1 taels and 2 guotou for every 10 kilograms of pork, 2 taels of salt, 1 taels of pepper powder, 2 taels of coarse chili noodles, 0.5 taels of pepper powder, and appropriate amount of monosodium glutamate, chicken essence and five-spice powder. When filling sausages, ensure that the meat filling is firm and even to avoid varying thicknesses.

Sichuan spicy sausage seasoning formula (ten kilograms): Material preparation: -Pig front leg meat: 10 kilograms, preferably 30 percent fat and 70 percent lean, with a suitable proportion of fat and lean. - High-level liquor: Moderate amount, used for disinfection and sterilization. - Pepper noodles: 75 grams. - Chili noodles: 75 grams. - Salt: 125 grams. - Sugar: 50 grams. - White wine: 50g, used for curing, optional. - Five-spice powder, pepper powder, chicken essence: small amount, adjusted according to personal taste.