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Sichuan Sausage

I made a non-spicy Cantonese sausage not so long ago. A lot of you are asking for a spicy version. So, today we are making Sichuan spicy and numbing sausage. The flavor is very strong, tropical. It can really blow your mind.

1 comment

  • I have a question. How would I go about hot smoking / curing the sausage instead of air drying?

    Tony on

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