Yongchuan Sausage

Yongchuan Sausage

　　 Yongchuan Sausage is one of the local specialties.

　　Fresh pork is rinsed with warm water, the lean meat is cut into small cubes about the size of fava beans, and the fat pieces are cut to about half the size of the lean ones, then seasoned and marinated. The meat mixture is combined with salt, liquor, ground Sichuan pepper, ginger powder, and other spices, and stirred until well mixed. It is then stuffed into selected, cleaned pig casings. When stuffing, use a needle to prick the casing to release air, and tie a knot every 12 to 15 centimeters. The stuffed sausages are rinsed with warm water and hung on bamboo sticks to be baked in a heated oven for two days. During baking, they should be turned at the right time, with the oven temperature maintained at around 60°C to prevent oil leakage. The finished sausages should have a dry, firm, and elastic texture, with the lean meat being bright red or dark red in color, and the fat being milky white and translucent. The final product features a clear red-and-white contrast, a delicious taste, and is suitable both as a side dish and paired with drinks.