How to Make Chinese Sausage (Sichuan Mala Flavor)| 川味香肠

Hi Everyone! It is so close to the Lunar New Year! Have you been wondering what you are going to cook for New Year's dinner? In Sichuan, it is a tradition for families to make sausages when it is close to the new years and a sausage platter is a must-have on our traditional menu. Sichuan sausage is also characterized by MaLa - the spicy and numbing flavor which I miss so much! So in this video, I want to share with you how to make Chinese sausage with Sichuan Mala flavor. I will share tips of how to dry the sausage as well as how to serve it! Let me tell you this recipe works and the sausage is so delicious! I hope you enjoy it!!

Printable recipe: https://sichuankitchenrecipes.com/202...
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Ingredients (with links to ingredients I would personally use):
Sausage casings (https://a.co/d/1bdQP4M)
Pork ham/leg and pork belly (20-30% fat and record the total weight)
Salt 2.5% (https://a.co/d/fQgeUYT)
Sugar 1.6% (https://a.co/d/d8Pk6rS)
Sichuan peppercorn powder/crushed 1% (https://a.co/d/jh0RUgA)
Chili powder 1.5% (https://a.co/d/hw8faFw)
Five spice powder 0.4% (https://a.co/d/eseQQNU)
White pepper powder 0.4% (https://a.co/d/7u8xfzy)
Hard liquor 2.2%

Tools for sausage making: cotton string, funnel, rolling pin/soup spoon handle, needle, hook