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

I made a non-spicy Cantonese sausage not so long ago. A lot of you are asking for a spicy version. So, today we are making Sichuan spicy and numbing sausage.

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SPICE GRINDER: https://amzn.to/2XE1kfa

INGREDIENTS
- 2 kg of pork (25-50% fat ratio)
- a handful of hot dried chilies [Amazon Link: https://amzn.to/2QVabbw]
- 2 tbsp of Sichuan peppercorn [Amazon Link: https://amzn.to/2QQzhbA]
- 1 tsp of cumin seed [Amazon Link: https://amzn.to/2QNESj8]
- 1 tsp of black peppercorn
- 12 pieces of cloves
- 1/2 of black cardamon
- 1 piece of star anise
- a small piece of cinnamon
- 1 piece of dried orange peel (can be switched with finely diced fresh orange peel)
- 60 grams (4 tbsp) of salt
- 40 grams (2 tbsp +2.5 tsp) of sugar
- 40 grams (3 tbsp) of high-level alcohol
- Lamp or pork sausage casing[Amazon Link: https://amzn.to/2IiBNkj]
- Some rope to tie the sausage
- Sausage stuffer [Amazon link: https://amzn.to/2Q7Zu5b]
INSTRUCTION

- In a blender, blend following ingredients into fine powder: a handful of dried red chilies, 2 tbsp of Sichuan peppercorn, 1 tsp of cumin seed, 1 tsp of black peppercorn, 12 pieces of cloves, 1/2 of black cardamon, 1 piece of star anise, a small piece of cinnamon, 1 piece of dried orange peel.

- Let the spice mix go through a sieve so we can get rid of some stubborn pieces. Add 60 grams (3 tbsp) of salt and 40 grams (2 tbsp +2.5 tsp) of sugar. Mix this up and set it aside. We will take care of our meat.

- You can use pork belly, pork shoulder, pork butt. What I like to do is combine 1 part of pork shoulder and 1 part of pork belly together.

- Cut all the pork into smaller strips. Them slice it into bite size. I know most sausage you had is made by ground meat. The reason I don’t use ground pork is that it does make a big difference. I prefer the sausage that when you take a bite, there are real meat pieces inside. This is the way how traditional Chinese sausage is made for centuries.

- Pork belly is about 50% fat and the pork shoulder is pretty lean. By combing 2 kinds of cut together, you control the fat ratio in between 25-30%. You don’t want to use completely lean meat because the sausage will dry out as the day goes by. Without the fat, it will be tough, dry, and difficult to chew. The more fat it has, the juicer it will be. If you do want to use 50% fat ratio, go ahead but it just not something that I prefer.

- Next, take the seasoning mix and dump it into the meat. Along with 3 tbsp of high level alcohol. The alcohol content needs to be at least 30%. The higher, the better. Do not skip the alcohol because it has many purposes in this recipe. It kills the bacteria, also changes the flavor and texture of the fat as the day goes by. Mix this until well combined. Cover it with a plastic film and let it sit in the fridge overnight.

- The next day, you can start preparing the casing and the sausage stuffer. Soak the casing in clean water. Take the end and put it on the tube. Make sure you don’t have sharp nails or else you might break the casing by accident.

- Stuff the meat in and push it into the casing. Once it reaches the length that you want. Give it a little squeeze and tie it with the rope. This process takes a little patient and time. You just keep doing it until you finish all the meat.

- Check all the surfaces. Use a toothpick to poke all the air bubbles

- Put all the sausage on a drying rack. Sit in the fridge uncovered for 10 - 15 days. If you see the surface is completely dry, that means your sausage is done.

- When I film this video, it was summertime so I have to put it in the fridge. Here is how you can make the sausage in the winter.

* Temperature: under 10°C or 50°F
* Relative humidity: under 55%
* Weather: Sunny, cloudy, windy;
* Hang the sausage outdoor and let it air dry for 8-15 days
* Important Note: Do not let the sausage get rain on

How to Store Sausage regularly:

* Put the sausage in a sealable bag. It will last 6 months in the freezer;
* If you put the sausage in the fridge, take it out every 10 days. Let it air dry outdoor for a day and put it back into the fridge. In this way, it will last for 3 months.
* When air drying the sausage, follow the rules that I showed before.

RELATED VIDEO
Homemade Chinese Sausage Cantonese Lap Cheong Recipe: https://youtu.be/5pUwUxWlu4I

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