directions
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1
Add the pork and remaining ingredients to the mixing bin and process until thoroughly blended
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2
Using the #26 or #20 horn extrude the mixture into the casings and twist off into four- inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate for one to two days to develop flavor and spice before cooking or freeze for later use.
Szeckuan Sausage
ingredients
- 2 pounds ground pork
- 4 cloves garlic, minced
- 2 teaspoons sugar
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon ground ginger
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine or dry sherry
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper