Recipes

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
Directions
  1. Add the pork and remaining ingredients to the mixing bin and process until thoroughly blended
  2. Using the #26 or #20 horn extrude the mixture into the casings and twist off into four- inch links
  3. Poke several holes down the length of each sausage
  4. Refrigerate for one to two days to develop flavor and spice before cooking or freeze for later use.


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