
Recipe
Chinese-style Spicy Pork Sausage
Fiery Sichuan-inspired Pork Sausage: A Chinese Twist on Sobrassada
4.5 out of 5
Indulge in the bold flavors of Chinese cuisine with this tantalizing recipe for Chinese-style Spicy Pork Sausage. Inspired by the traditional Spanish dish Sobrassada, this Chinese adaptation brings together the rich and smoky taste of pork with a fiery blend of Sichuan spices.
Metadata
Preparation time
20 minutes
Cooking time
N/A (The sausage is air-dried)
Total time
48-72 hours (including marinating and air-drying)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Low-carb, Keto, Paleo, Gluten-free
Allergens
Soy
Not suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free
Ingredients
While Sobrassada is traditionally made with paprika and other Spanish spices, this Chinese adaptation of the dish incorporates Sichuan peppercorns and chili flakes to infuse it with a fiery kick. Additionally, the Chinese-style Spicy Pork Sausage is air-dried instead of being cured, resulting in a slightly different texture and flavor profile. We alse have the original recipe for Sobrassada, so you can check it out.
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500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
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2 tablespoons Sichuan peppercorns, toasted and ground 2 tablespoons Sichuan peppercorns, toasted and ground
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2 tablespoons chili flakes 2 tablespoons chili flakes
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 teaspoon sugar 1 teaspoon sugar
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon five-spice powder 1/4 teaspoon five-spice powder
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 20g, 7g
- Carbohydrates (total, sugars): 2g, 0g
- Protein: 16g
- Fiber: 0g
- Salt: 0.8g
Preparation
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1.In a large mixing bowl, combine the ground pork, Sichuan peppercorns, chili flakes, minced garlic, Shaoxing wine, soy sauce, sugar, salt, and five-spice powder. Mix well until all the ingredients are evenly incorporated.
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2.Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together.
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3.After marinating, take small portions of the mixture and shape them into sausages, about 10cm (4 inches) long and 2cm (0.8 inches) in diameter.
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4.Place the sausages on a wire rack and let them air-dry in a cool, dry place for 24-48 hours, or until they have a slightly firm texture.
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5.Once dried, the Chinese-style Spicy Pork Sausage is ready to be cooked or stored in an airtight container in the refrigerator for up to 2 weeks.
Treat your ingredients with care...
- Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat until fragrant, then grind them using a mortar and pestle or a spice grinder.
Tips & Tricks
- For an extra spicy kick, increase the amount of chili flakes according to your preference.
- Adjust the level of saltiness by adding more or less soy sauce.
- If you prefer a milder flavor, reduce the amount of Sichuan peppercorns.
Serving advice
Chinese-style Spicy Pork Sausage can be enjoyed in various ways. Serve it as a standalone appetizer, sliced and accompanied by a dipping sauce. It can also be added to stir-fries, noodles, or fried rice to infuse the dish with its bold flavors.
Presentation advice
Arrange the Chinese-style Spicy Pork Sausage slices on a platter, garnished with fresh cilantro or sliced green onions for a vibrant and appetizing presentation.
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