Homemade Intestine
Homemade Sichuan-Style Sausages are bursting with bold flavors and a satisfying texture, perfect for elevating your meals. This recipe combines juicy pork with aromatic ginger and zesty Sichuan peppercorns, marinated to perfection for rich, layered taste. Using the COUSS CM-1500 chef machine ensures the mixture becomes sticky and well-blended before stuffing into casings. After air-drying for a day, the sausages are simmered with ginger and peppercorns for a tender, fragrant finish. Pan-fry or bake them for a crispy exterior, or serve in bread as a gourmet hot dog. Ideal for meal prep, these sausages can be stored frozen and reheated for quick, delicious meals.
10 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
PorkThe aromatics
🧅
Starch🧅
BreadThe sauce & seasonings
🧂
Ginger🧂
Sichuan peppercorns🧂
WaterInstructions
1. Step 1
Prepare all the ingredients.
2. Step 2
Mix the pork with all seasonings except starch in the COUSS CM-1500 chef machine and marinate for 1 hour. Slice the ginger and soak it in 3 tablespoons of water to make ginger juice, then filter and mix with starch.
3. Step 3
Start the chef machine and add the starch mixture in 3-5 batches.
4. Step 4
Mix all the ingredients until they are sticky and connected.
5. Step 5
Stuff the mixture into the casings.
6. Step 6
Hang them up to dry until the skin is hard (in this season, it takes about a day and a night to dry).
7. Step 7
Cut them into individual pieces.
8. Step 8
Boil water in a pot with ginger slices and Sichuan peppercorns, then add the sausages and simmer over low heat.
9. Step 9
Cook for 20-30 minutes, or until the sausages float to the surface.
10. Step 10
Remove them from the pot, rinse with clean water, and dry. Store them in the refrigerator or freezer, and thaw before eating.
11. Step 11
Pan-fry or bake in the oven at 170°C for 10 minutes. You can also serve with bread as a hot dog.
Reviews
0.0
Please login to write a review
Write a Review
No reviews yet. Be the first to review this recipe!