硬核年菜，方言版四川麻辣香肠速成

在尝试购买无数贵得离谱难吃得可怕的四川川味儿麻辣香肠以后，我决定幸福要自己把握：靠回味记忆里的味道，自己做香肠。

 

成功了当然要分享给大家，让大家都能吃上。废话不多说，想直接看视频教程的，可以去B站搜索Whatsfordinner888，或者链接：http://www.bilibili.com/video/av42305807

油管：http://youtu.be/H3Zojcs8J30

四川香肠有不少无敌网红播主都做过，但是漏了很多注意事项没讲。所以今天出个超详细版。

参考用时：切肉仨小时，烤箱烘干10-12个小时，冷却俩小时，码肉按摩一小时，手动灌肠6小时，炒香料磨香料各半小时

材料：（这次我认真量过的）

3350克 80%猪前腿肉去皮+20-30%五花肉

95克 辣椒面花椒面1:1混合

55克 盐（肉盐比例1:40左右，我会多加一点）

20克 芝麻油

14克 Paprika 红甜椒粉

10克 辣椒粉

20-30克 五香粉

259克 伏特加/高度白酒

60克 蔗糖

多图预警

 

 

 

 

 

 

 

 

 

 

 

 

 

要买猪身上装香肠的小肠子，洗干净泡过夜。一斤肉计算：两钱盐/40:1肉比盐。去皮切小块小条，然后放花椒面辣椒面五香粉少量酒，然后装肠。

注意事项：

1. 一片一片的肉慢慢放，不然充气不容易进去。

2.用针加热消毒扎孔是为了防止肉变质

3.肉一定要边装边挤空气，装紧实了成品才不会散

4.怕辣的可以用Paprika代替，不红没得食欲。

5.海椒花椒现炒现磨现用才香

6.少少放点儿蔗糖好吃些

7.肥肉不够可以放点儿食用油润一下，比较好装

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