Back to 10 servings 2 kg pork, a mix of lean shoulder and fatty belly, about 25-30% fat total 2 tbsp Sichuan peppercorns, toasted and ground to a fine powder 2 tbsp dried chili flakes, Sichuan or Korean style 1 tsp cumin seeds, toasted and ground 1 tsp black peppercorns, ground 0.5 tsp ground cloves 0.5 tsp ground black cardamom 1 tsp star anise, ground 0.5 tsp ground cinnamon 1 tsp dried orange peel, ground; finely diced fresh orange peel can be used instead 60 g salt, about 3 tbsp, fine 40 g sugar, about 2 tbsp plus 2 1/2 tsp 3 tbsp high-proof neutral alcohol, at least 30% ABV, such as vodka or baijiu 2 m natural sausage casings, hog casings, soaked in clean water
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1 Step 1: Put the chili flakes, Sichuan peppercorns, cumin seeds, black peppercorns, cloves, black cardamom, star anise, cinnamon and orange peel in a blender and pulse to a fine powder. Pass the powder through a sieve and discard the coarse bits, which are mostly chili seeds.2 Step 2: Stir the salt and sugar into the sifted spice powder and put the mixture aside.3 Step 3: Slice the pork into strips, then chop the strips by hand into bite-sized chunks. Skip the grinder so the finished sausage has distinct pieces of meat.4 Step 4: Pour the spice blend and the alcohol over the pork and toss until every piece is evenly coated. Cover the bowl and chill it in the refrigerator overnight.5 Step 5: The following day, soak the casings in clean water until soft and flexible. Slide them onto the nozzle of the sausage stuffer, watching for any sharp edges that could tear them.6 Step 6: Feed the meat into the casing with firm, gentle pressure. Pinch and knot the sausage at the length you want, then keep going until the meat is gone.7 Step 7: Poke any air pockets you see under the casing with a toothpick.8 Step 8: Hang the sausages, or lay them on a drying rack, uncovered in the refrigerator for 10 to 15 days, until the outside is completely dry. The exact time varies with humidity and temperature.9 Step 9: Steam the sausages for about 10 minutes, then slice and serve warm. Because the sausage is made of pork pieces, it is safe once the center reaches 160°F (71°C) on an instant-read thermometer; the meat should look opaque and gray-brown throughout with no pink, and the juices should run clear.getsaucepan.com/r/b7a5e900-d999-55ec-a493-3e0ff8c8416f
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