Homemade Chinese Spicy And Numbing Sausage [四川麻辣香肠]
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- Опубликовано: 5 авг 2024
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I made a non-spicy Cantonese sausage not so long ago. A lot of you are asking for a spicy version. So, today we are making Sichuan spicy and numbing sausage.
🥢RECIPE/TOOLS -
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INGREDIENTS
- 2 kg of pork (25-50% fat ratio)
- a handful of hot dried chilies [Amazon Link: geni.us/hmTd]
- 2 tbsp of Sichuan peppercorn [Amazon Link: geni.us/Gw7LP]
- 1 tsp of cumin seed [Amazon Link: geni.us/aVvssvo]
- 1 tsp of black peppercorn
- 12 pieces of cloves
- 1/2 of black cardamon
- 1 piece of star anise
- a small piece of cinnamon
- 1 piece of aged tangerine peel (can be switched with finely diced fresh orange peel) (Product Link - curatedkitchenware.com/produc...)
- 60 grams (4 tbsp) of salt
- 40 grams (2 tbsp +2.5 tsp) of sugar
- 40 grams (3 tbsp) of high-level alcohol
- Lamp or pork sausage casing[Amazon Link: geni.us/AfYLE]
- Some rope to tie the sausage
- Sausage stuffer [Product link: amzn.to/3KgpSlh]
INSTRUCTION
- In a blender, add the following ingredients and blend into fine powder: a handful of dried red chilies, 2 tbsp of Sichuan peppercorn, 1 tsp of cumin seed, 1 tsp of black peppercorn, 12 pieces of cloves, 1/2 of black cardamon, 1 piece of star anise, a small piece of cinnamon, 1 piece of dried orange peel.
- Add 60 grams (3 tbsp) of salt and 40 grams (2 tbsp +2.5 tsp) of sugar to the spice powder. Mix and set it aside.
- You can use pork belly, pork shoulder, pork butt. What I like to do is combine 1 part of pork shoulder and 1 part of pork belly together.
- Cut all the pork into smaller strips. Then slice it into bite-size.
- Add the seasoning to the meat along with 3 tbsp of high-level alcohol. The alcohol content needs to be at least 30%. The higher, the better. Do not skip the alcohol because it has many purposes in this recipe. It kills the bacteria, also changes the flavor and texture of the fat as the day goes by. Mix this until well combined. Cover it with a plastic film and let it sit in the fridge overnight.
- The next day, you can start preparing the casing and the sausage stuffer. Soak the casing in clean water. Take the end and put it on the tube. Make sure you don’t have sharp nails or else you might break the casing by accident.
- Stuff the meat in and push it into the casing. Once it reaches the length that you want. Give it a little squeeze and tie it with the rope. This process takes a little patient and time. You just keep doing it until you finish all the meat.
- Check all the surfaces. Use a toothpick to poke all the air bubbles
- Put all the sausage on a drying rack. Sit in the fridge uncovered for 10 - 15 days. If you see the surface is completely dry, that means your sausage is done.
- When I film this video, it was summertime so I have to put it in the fridge. Here is how you can make the sausage in the winter.
* Temperature: under 10°C or 50°F
* Relative humidity: under 55%
* Weather: Sunny, cloudy, windy;
* Hang the sausage outdoor and let it air dry for 8-15 days
* Important Note: Do not let the sausage get rain on
How to Store Sausage regularly:
* Put the sausage in a sealable bag. It will last 6 months in the freezer;
* If you put the sausage in the fridge, take it out every 10 days. Let it air dry outdoor for a day and put it back into the fridge. In this way, it will last for 3 months.
* When air drying the sausage, follow the rules that I showed before.
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I just made your recipe, exactly. Amazing. You can taste the orange peel and cinnamon as the spice dances on your tongue. The numbing was unique and satisfying. The texture was fantastic . It is perfect with eggs. Thanks.
Thank you so much for this recipe and for all the videos you've done!! You're very kind...
I admire the way you explain clearly every step of the recipe. You made cooking Chinese food easy to understand. I'm encouraged to try every recipe you presented and I'm your subscriber now. Thank you so much Mandy 💕
Ty for sharing this with us. Happy Holidays to u 🎄
Mandy, your instruction is excellent as usual. Great recipe.
Thanks for showing how to make sausage. You touch topics here that other channels don't dare or bother to touch, thank you for that.
This is a must-make recipe for me. I *love* the Szechuan flavours and I can't wait to try this.
Thank you for a great recipe. :)
I’m a new subscriber and I love your videos. You are so concise and make everything so clear, anyone can make these recipes. Keep up the good work!!
Hi there, SUR😊 I really like the non-spicy version but I LOVE this Sichuan version. Thank you so much for sharing the many wonders of Chinese cuisine. God bless😊謝謝！
nice. Xiao Mei Looks delicious!
Love your videos
Thank you so much.. God Bless You always... I learn so much from you and thank you very-very much for that... 💗💗💗
Excellent, I will try it tomorrow
I would love to try those Chinese sausage, it's looks incredible! Love your recipe, miss! 😀👍
Tastes like cat???
I seen this sausage made with alcohol that had been flavored with cardamom cinnamon star anise & other spices that sat for a year+... it was fantastic! I love your videos! Thank you!
Hi Mandy, i made your non- spicy sausage recipe before it is really good. I will definitely going to try to make the spicy one, it looks delicious.
I cannot wait to try it
10 thumbs up! can't wait to try this spicy sausage
Great videos!
New subscriber here. Love your recipes, easy to follow steps and they look scrumptious. Happy cooking!
Thank you for subscribing. Means a lot to me. New videos premiere every Wednesday 10:00 am EST. Hope you keep enjoying my videos.
You're awesome. Thank you 😊🙏✌
嗯～！這個做的不錯唷！
I love your channel
You've got another winner there Mandy 😯
I’m planning to make sausage using your recipe.I have to find a casing though.Thank you! Keep cooking.
Wooow this recipe its delicious ,thanks beautiful princess to share us this culinary asian treasure, GOD BLESS YOU
Detailed, precise, and educational. Never made sausage before, but this video gives me confidence to try.
Hi, where to buy this intestine casing?
At the butcher shop
OMG! This is definitely going to be my next Instant Pot adaptation 😁
I hope you get a lot more subscribers. You make all of my favorite recipes!
In Cambodia, the sausages are tiny balls, and they sells huge ropes on busy streets with the dusty traffic going by. We would just wash them off.
I hope you have some pickle recipes. One day next summer I really want to pickle a lot.
will have a pickle recipe soon.
yum yum 😋😋😋
Gosh! What a great woman!!!!!
I LOVE your channel, so passionate, so professional.
Would you please make Taiwanese sausage? (the juicy and slightly sweet one you can buy as street food)
Thank you 🙏🏼
:0 cool!!
wow you make it look so easy...to buy Chinese sausage in England so costly.......I may try to make when I have some time off at Christmas time,,,many thanks for easy to follow video
Thank you for your clear and informative demonstration, I’m definitely going to make it and have ordered the sausage maker. I remember as a child eating these sausages when as a child I lived in India and am so looking forward to making them. The alcohol, can I use gin?
did our lapchong sausage turned out good i will try this too thanks
Great video Mandy...I will try this definitely. Can you give me the link to purchase the sausage casing? Thank You.
im going to try making that first ill need to buy one of those sausage sqeezers thanks
excellent video. might I suggest to put the meat that you have just cut into a bowl that is resting in another bowl of ice. keep up the awesome work!
Looks wonderful, and delicious!! Also, I dont eat pork, so if I was to try to make these sausages with beef, any ideas on what cuts to use and how to set up the fat profile?
Perfect, as usual. What type/brand of a cleaver do you use? BTW - inspired by your XO recipe, I make my own larou-lap yuk. It turned out delicious!
I wish i lived next door to you, I'd be over for dinner everyday lol.
love from Philippines
0:55 I know you said "numbingness", but I heard "nummy-ness" and I couldn't agree more! 🙂
We buy way too much chinese sausage at almost $10 a pack! Thank you! I will be doing this one day sometime soon.
Your spice blend is perfect, have you tried to add some sesame oil or soy sauce to the mix?
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can i make this with plastic cling wrap instead of the casing that you used?
Lol, I liked and shared, but lost the feed in the process. Let's hear it for replay.
spicy cute
Can I use the collagen casing? will it be the same procedure?
Hello! I am not sure what it is called in Chinese, but can you make a video on how to make Chicken on a Stick? Thank you!
You should own a Chinese restaurant
The restaurant requires a lot of works. Since Chinese food is underrated owning Chinese restaurant is not an easy task. Remember this making food from home vs restaurant made food is totally different.
I remembered has a child that lop cheng tasted dry and fong cheng was fatter and juicier! Mom would sliced them and served them with a small dipping dish of soy sauce!
Sausage should be 30-40% fat. You could also use a coarse die on a grinder to get a coarser grind or do a mix of coarse grind and chop.
I love spicy food, especially Asian style which is a lot hotter than the typical Mexican spice. LOL I love everything Asian, especially Chinese culture
u are so cute when u eat that sausage!
i was wondering if besides the 15 day curing, you could also either toss them directly on the BBQ, or even preboil them before doing a bbq sear. that wouls make them quite juicy i imagine?
These look amazing!! Do these sausages need to be cooked before eating or have they been cured/dried enough to eat them as is? I'm new to sausage making and don't want to mess up. Thanks!
it needs to be cooked before eating.
Where can I find that wok you use.
How do you cooked ? After drying they became very hard .....
I saw this recipe and am going to try it. Do you cook sausage to eat it or just cut up and eat? There is 3% salt content so it does look like I can just cut it up and eat it. Thank you for your videos. I enjoy watching.
It is not safe to eat it raw. You have to cook this.
😍👍🏼
Hello, can you please make Yun chang (膶腸)
Can I used a dehydrator for the sausages
Hi Mandy, I've got these in the fridge now! Some of mine were a bit thicker than yours, more like bratwurst size. Will they still cure properly? I am a little scared of the bacteria and such. Thanks!
yes, they will. Just make sure the surface is dry. For long time storeage, please keep them in the freezer.
if I could i give you100 thumbs up !!!
How did yoi cook your eggs like that how do you make it white on top of the yolk
Salmaan Nawaz Kahn cover it while cooking will cook the upper layer of the egg
do you sell sichuan style sausage?
🤩🤩👏👏👏
Hello, can we put the sausages to dry in the oven at low temperature? if so, what temperature and for how long, please
No they need to be air dried in cold temperatures.
@@lisacastano1064
Please allow automatic translation (with google traduct) into French on your videos because I have to follow you but I still have to do a translation in French elsewhere because I don't speak English !! please 😔
@@Shelby-48 I don't have any videos.
👍🏻🙋🏻💝💐🥰
Do you have any tips on preventing contamination? I want to try this, but I'm nervous about it. I live in the US where we don't know much about true preservation methods and preventing contamination (mostly because we are a lazy country).
I believe there's no audio for the very beginning. I started messing with my headphones to see if they were broken but i think its your video just for the very beginning. Good video though, thank you!
Have you ever cured this fully like with a soppressata. It would seem to be a interesting experiment
💜💛💜🍍💜💛💜
Do y'all make this sausage with deer meat in China?
Where do u get the casing
I got it at Kissimmee produce
@@SoupedUpRecipes 👌👍💖
Is it Lakes beside egg poach
Want the resipe
I bet they would be good smoked!
Wow that look good I love it thank you , you look very beautiful today I love your show
Settle down, hornball.
I made these sausages and they are marvelous....and if you want to add another layer of sexiness stick those dried sausages into a smoker.....WOW!!! 😂😂😜😜😎🐉
I live in the Caribbean so it's always hot here !! So. I want to make it but what temperature my refrigerator has to be ?? T! Please reply me thank you!!
Please can you give me a name for that alcohol you used...?
Bai jiu liquor. It's a type of strong Chinese liquor, like vodka.
👌😋😋😋😋🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹
AMAZING SAUSAGES CHINESE THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME,
is vodka acceptable?
yes
I'd hate to see how much your shopping bill is each week
Lol
Hello from Phuket Thailand. I have made your Lap Cheong E times previously and it is wonderful, the only changes I made was to add Red Yeast Powder for Colour and Chinese Rose Wine as the Alcohol.
Now it is time to make your Spicy Numbing Sausage. I ordered Black Cardamom on line and it has arrived, I had plenty of Green and everyday Cardamom Pods but want to go authentic. I have plenty of Sichuan Pepper, but saw Green Sichuan and Red Sichuan Pepper on line (Prickly Ash). I have ordered some of the Green I expect it to arrive soon then I can begin. Is there a difference between the three different Sichuan Peppercorns??
A Pork Butt IS a Pork Shoulder. Same thing. ;-)
Have you tried to dry this recipe?
Hey Lovely Charming Girl, Can i Use Chinese 5 Spice Blend Instead of The Star Anise, Cloves, & Cardamom?...And People Need to Realize U Don't Want The Sausage to be Too Lean Otherwise it Will be Rubbery When U Finish Cooking it, Right? :)
Chinese 5 spice powder is very strong and different from the spice mix in this recipe. You won't ruin the sausage but it will be totally different. What to do, up to you.
@@SoupedUpRecipes Is That a Poem @ The End? :)
Just wait for that burning ring of fire the next day... 😯
egg western? oh come on
I think I'll add a half teaspoon of Instacure Prague powder #2 just to be on the safe side
Ivibivii
So hot!
me? or the sausage? LOL!
@@SoupedUpRecipes You know! lol
All your foods Have To taste exactly the same. You use all the same ingredients lol just different meats
Its cat meat......!
Thanks for showing how to make sausage. You touch topics here that other channels don't dare or bother to touch, thank you for that.
Ivibivii