Dorothy Porker

Home-made Sichuan Pepper Pork Sausage

After trying a bunch of sausages from a local farmer’s market in France last summer, I was reminded of how good sausage can be.

This, combined with my desire to eat local and work with offal more, made me put ‘sausage making’ high up on my bucket list of things-to-learn-before-the-apocalypse-starts. As luck would have it, I was gifted a coupon to take a course with Mr. Wateetons and was able to sign up for his sausage making workshop.

Besides me and someone’s mother-in-law it was a proper sausage fest. But I lucked out when Mr. Wateetons explained rule 2 of Making Your Own Sausage Club: Befriend A Butcher. Because a very good local butcher happened to be right there with me.

Skip to 2 weeks later and I picked up some meat and casings from my newly befriended butcher and went to work.

Of course I made a few beginner’s mistakes. I didn’t tighten my grinder enough so stuff got stuck. And I didn’t measure out enough casing so my sausage ran a little tight. And part of it came oozing out of its casing in the pan. But the texture and flavor were amazing.

There really is something incredibly special about eating your own sausage. Just make sure there’s someone around to clean up the mess when you’re done.

NOTE: If you don’t have a meat grinder available, just get some pork mince and use the spice mix to make a burger.

Print Recipe
5 from 1 vote

Sichuan Pepper Pork Sausage

This sausage contains all the magic of subtle Sichuan flavors, Sichuan pepper, star anise and cardamom.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Main Course
Cuisine: Asian, Chinese, Fusion, Sizchuan
Servings: 4

Ingredients

  • 250 gr pork fat chin or belly, not back
  • 250 gr pork meat shoulder trimmings
  • 7.5 gr fine salt
  • 1.5 meters pork casing
  • 3 gr Sizchuan pepper
  • 2 cloves minced garlic
  • 2 gr star anise powder
  • 2 gr cardamom powder
  • 2 gr ground white pepper
  • 2 gr fish sauce
  • 3 gr soy sauce
  • 2 thinly sliced spring onions
  • 7.5 gr corn or other starch
  • 7.5 gr ice cold water
  • olive oil or butter for frying

Instructions

The day before

  • Cut up your meat into walnut sized chunks, salt generously and place in your fridge overnight. As working with cold materials is vital for sausage-making, this is a good time to place your mixing bowl, meat grinder and sausage machine in the fridge as well.

The day of

  • Be sure to remember to place everything that you're not using back in the fridge any time you take a break from working with the meat.
  • Take your meat out of the fridge and mix in the minced garlic, half of the Sichuan peppercorns and all of the white pepper, star anise and cardamom powder before running it through the grinder. 
  • Once the meat has all been ground, add the remainder of the Sichuan peppercorns, cornstarch, ice cold water, spring onion, fish and soy sauce. Mix well for approximately 5 minutes, until your meat has a nice even and sticky consistency. 
  • Remember to place your meat in the fridge while you set up your sausage machine!
  • Now use your sausage machine to fill your casing, use a thin needle to poke tiny holes in it all over at regular intervals and then twist to your desired sausage size when done. Fry in oil or butter for 15 minutes or so and enjoy. 

Notes

I don't know why you should poke your sausage with a needle at the end of the filling process, but according to Meneer Wateetons they do this in Italy and it works. The main thing is, use an actual needle. Do not under any circumstances use a skewer, tooth pick or anything of that size that you may feel sounds 'more sensible'. It isn't.

Zoek je de Nederlandstalige versie van dit recept? Ga naar Vette Sletten voor verse varkensworst met sezchuanpeper.

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2 Comments

    1. They ARE amazing! Sausage making is a LOT easier than you think, but if you do find the courage (or the desire, which was my main motivator) I do recommend taking a workshop before you give it a go.

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