Homemade Sichuan Sausage, Chinese Style

5 from 1 vote

Spicy, numbing, umami-packed sausage made from grass fed goat, fish sauce, hot chili and Sichuan peppercorns. See recipe note.

Prep Time30

Cook Time10

Total Time25

Course: Appetizer, Main Course

Cuisine: Chinese

Keyword: Goat, Ground goat, Lamb Sausage, Prickly ash

Servings: servings

Calories: 544kcal

Cost: 10

5 lb Lamb shoulder or pork shoulder or other pork meat (ask your local butchers)
3 tablespoons ground prickly ash berries or Szechuan peppercorns use half this amount is using commercial Szechuan peppercorns
4 tablespoons fish sauce or soy sauce preferably Red Boat brand
2 teaspoons salt
2.5 teaspoon red pepper flakes or to taste, depending on your heat tolerance
1 teaspoon freshly ground cloves, star anise or spicebush berries
2 tablespoons fresh ginger finely grated
3 small clove garlic finely grated (about ½ teaspoon)
1.5 tablespoons maple sugar or other sugar
1 teaspoon ground white pepper
2 Small handful of chopped fresh cilantro culantro, or rau ram

Combine the ground meat in a bowl and mix well with the remaining ingredients.
Cook a small piece of the sausage to test the seasoning for salt. Taste and adjust as needed until it tastes good to you.
Allow the sausage to rest overnight in the refrigerator, which will allow the salt time to bond and activate the myosin in the meat, which helps keep it moist.

Pack the sausage into casings using the stuffer attachment. Tie them off at 4 inches.
The sausage will keep for 3-4 days in the fridge.

To use pork, cut the pork the same way as the lamb and grind through the meat grinder.
Grinding your own meat is optional, if you want you can use ground meat-it just may not be as juicy. It will still be fine for potstickers and recipes where it's used in fillings.
You can scale the recipe down to 1 lb if you have ground meat. Adjust the seasoning to taste.
You can scale this up as needed, but adjust the salt down, aiming for about 1 % of the total weight of the meat when making larger batches (a great reason to have a kitchen scale).