1 recipe found
Every Chinese New Year, my mother and father would buy and cut their own meat and stuff it into sausages. I really didn’t trust the sausages stuffed outside. The meat my mother buys is moderately fat and lean. The meat is not chopped or minced, but cut into thin slices. This makes the sausage meat tight and chewy and has a good taste. This year I bought an electric meat grinder with an enema function for my mother, which will make it easier to make sausages in the future. Today, I specially used the Sichuan-style spicy sausage made by my mother, added screw peppers and white jade mushrooms, and stir-fried them together. It was spicy and fragrant, and the sausage was chewy, fragrant and delicious. Served with rice, it’s great
