Description
Ingredients- Pork meat with plenty of fat, dried chili pepper, garlic, ginger, soy sauce, salt, sugar, red wine or baijiu, sheep or pig intestine.
This video shows how to make a dried preserved spicy Chinese sausage either with or without a sausage machine.
I forgot to mention that in the skewering stage you want to pop any air bubbles in the sausage .
To store these you can hang them up in a dry, airy place, out of direct sunlight.
The Chinese name is 麻辣香肠 which means numbing and spicy sausage. Sichuan peppers will make your mouth feel numb and weird, really worth a try.
Perhaps these are more like Sichuan sausages but I only saw them made in Wuhan so that's what I'm calling them.
This Asian woman comes from a small village near Zhushan in the Hubei mountains near the Sichuan boarder. Geographically not far from Wuhan but it still takes bloody ages to get there. It's probably a lot faster these days with all the high speed rail that they have been putting in. Anyway that's where her mum is from and her mum taught her how to make this.
I feel that this is the worst translation that I've ever done, but it is holding up other projects so I just put it out.
There are many ways to eat these sausages, slice them up and put them in stir-frys is the way to go. Or just boil them and eat.