Homemade Intestine

March 23, 2025 10 Minutes Medium

Nutritional Information

250 kcal
Calories
20g
Protein
10g
Carbohydrates
15g
Fat
Recipe Hot Dishes
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.

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Prepare all the ingredients.
Step 1
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.
Step 2
3
Step 3
Start the chef machine and add the starch mixture in 3-5 batches.
Step 3
4
Step 4
Mix all the ingredients until they are sticky and connected.
Step 4
5
Step 5
Stuff the mixture into the casings.
Step 5
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).
Step 6
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Step 7
Cut them into individual pieces.
Step 7
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Step 8
Boil water in a pot with ginger slices and Sichuan peppercorns, then add the sausages and simmer over low heat.
Step 8
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Step 9
Cook for 20-30 minutes, or until the sausages float to the surface.
Step 9
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.
Step 10
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.
Step 11

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