Yi's Sichuan Kitchen

Chinese Sausage Recipe (Sichuan Mala Flavor)

Yi

Every year, when it gets close to the new years, the temperature starts to cool down and people start to make Chinese sausages in Sichuan, China. It is a huge tradition to make sausages before the Lunar New Year and you’d see sausages hanging from people’s windows everywhere you go. It is a beautiful scene that reminds everyone what time of the year it is and builds up the mood for celebration!

Sichuan sausage is one of the traditional Sichuan food I missed most after coming to the U.S. because I could not find anything that resembles it here. Although there is plenty of salami, Italian sausages, or sausages you find in Asian grocery store, none taste close to Sichuan sausage. So in this recipe, I want to share the most authentic way to make Sichuan sausage at home without specialized tools. Because for something you are going to make once in a while, why bother buying expensive tools! But if you already have a sausage making machines at home, it would be even easier.

What gives the Mala flavor of Sichuan sausage?

“Ma” means numbing and “La” means spicy. It is the essential combo of flavors in Sichuan cuisine. Typically there is Cantonese sausage and Sichuan sausage. Cantonese flavored sausage is characterized by a sweet and salty flavor combo. Sichuan sausage is characterized by a stronger flavor combo with spicy chili powder and numbing Sichuan peppercorn powder. Additionally, we add white pepper powder and Chinese five spice powder to balance the flavor of Sichuan sausage.

How to dry Chinese sausage?

Chinese sausage needs to dry in air for 7-10 days. You can hang the sausages on your covered porch, with flowing air and no direct sun light. The temperature needs to be above freezing and no higher than 20C (68F). For me, I live in Missouri and the weather in December (0-10C/32-50F)worked perfectly. Direct sun light can cause the fat oxidize, changing the flavor of it so we need to avoid direct sun light. Usually after 7-10 days, the sausage is ready to be taken down to store in your freezer. The longer the sausages hang in the air, the dryer the texture would be.

How to cook Chinese sausage?

Unlike salami which is edible without cooking, Chinese sausage needs to be cooked before serving. Simply bring a pot of water to boil and cook for 10-15 minutes. Then take out the sausage and slice. You can also steam the sausage. Either boiling or steaming the sausage, the cooking process also adds moisture to it.

How much fat to include in Chinese sausage?

Typically fat content should be 20-30% depending on your like. Lower fat content will result in a dryer and chewier sausage.

How much salt to use for the sausage?

The salt content should be 2%-3% by weight. If you are adding MSG, calculate it as salt.

What tools do I need for making sausage?

You’ll need sausage casings (presoaked in water overnight in the fridge), cotton strings (cut into 15 cm lengths), a funnel (I used the top of a 2 litre soda bottle), a needle or a pin.

What are the ingredients for Chinese sausage?

Pork ham and pork belly (20-30% fat and record the total weight)

Salt 2.5%

Sugar 1.6%

Sichuan peppercorn powder/crushed 1%

Chili powder 1.5%

Five spice powder 0.4%

White pepper powder 0.4%

Hard liquor 2.2%

Full Video Instruction:

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Chinese Sausage Recipe (Sichuan Mala Flavor)

Course Appetizer, Side Dish, Snack
Cuisine Chinese
Prep Time 2 hours
Total Time 2 hours
Servings 10
Cost $20

Equipment

  • cotton string
  • funnel
  • needle

Ingredients

  • 1 pork ham
  • 1 pork belly
  • 1 pack sausage casings
  • 2.5% salt
  • 1.6% sugar
  • 1% Sichuan peppercorn powder
  • 1.5% chili powder
  • 0.4% Chinese five spice powder
  • 0.4% white pepper powder
  • 2.2% hard liquor

Instructions

  • The night before, soak sausage casings overnight in the fridge, prepare cotton strings by cutting it into 15 cm lengths.
  • Prepare the meat by trimming off the skin, separate lean and fat parts.
  • Measure lean meat by weight. Then calculate how much fat part (20-30%) is needed.
  • Measure out the fat part. Record the total weight of lean+fat.
  • Slice lean and fat meat into 1 inch slices, combine in a large mixing bowl.
  • Calculate the weight of seasonings (salt, sugar, Sichuan peppercorn powder, chili powder, white pepper powder, Chinese five spice powder, hard liquor) and measure the right amount for each ingredient.
  • Add seasonings to the pork, mix and massage well for a few minutes. Let marinate in the fridge for up to 2 hours.
  • First the end of a casing, open it up with two hands, hook it onto the funnel, pull it all the way up, then use a string to tie it up tightly, making sure it does not slide.  Add some meat to the funnel, then use a stick to press the meat into the funnel slowly. The stick should be slightly skinner than the hole of the funnel. I’m using the handle of a soup spoon. You can also try rolling pin for this purpose.
  • After the sausage comes out on the other end, it will build up some pressure, release the pressure by squeezing the meat into the casing.
  • Continue pressing the meat into the funnel and releasing pressure on the other side of the funnel, a sausage is simply made!
  • When you reach the length you like, tie up the end with a string. Then tie the sausage into 5-6inch sections. Lastly tie at the beginning of the casing, cut off the extra casing on both ends.
  • Poke some breathing holes on the casing with the needle. This will help the moisture come out of the sausage, preventing it to go bad. It’s also best to find the bubbles and poke holes on them to let out the air. 
  • Dry the sausages in an airy place with no direct sun light. Temperature should be above freezing and no higher than 20 c. You can turn the sausages everyday to ensure every part is drying properly.
  • Generally, after 7-10 days, sausages are ready to be taken down. You can decide how much dry you’d like the sausage to be.
  • When cooking the sausage, cut off the string first then add it to boiling water. Cook for 10-15 minutes and slice.
  • Store extra dried sausages in the freezer.

 

 

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