Sichuan venison sausage. Best recipe ever.

[Al Bundy]

This is hands down the best sausage I’ve eaten. No need to smoke though I’m thinking that for my next batch.

 

11 lbs meat. Venison or pork or bat or snake if that floats your boat.

75grams (2/3 cup) “flower pepper” . This is a key ingredient. https://en.m.wikipedia.org/wiki/Sichuan_pepper my opinion here is more is better. The American version of this was used long ago by dentists as a numbing agent. 

75 grams chilly pepper. Use whatever you like here. Cayenne or whatever 

125 grams salt. I don’t use this but recipe calls for.

50 grams sugar

50 grams bai jui. This is loosely translated to white cooking wine. But it’s a high alcohol content. There is a specific product in Asian grocery stores. Assume amazon has it as well but have not,looked.

dash or pinch of five spice powder

dash or pinch of white pepper

if you feel real brave, something called “chicken extract”. Basically chicken bouillon, dash or pinch.

above are guidelines. More or less as desired.  

Mix all above with meat. Let soak 12-24 hours. Then stuff into casings. Note this recipe does not call for cure. Add cure as desired.  Enjoy!