5 from 1 vote
Sichuan Sausage (Mala Spicy Sausage) | 四川麻辣香腸
Prep Time
1 hr

A sausage like no other. This Sichuan sausage is pungent, spicy, tingly and smoky. It's dried, so the texture is harder, perfect for fried rice, steamed on top of rice or just eat it as a side dish with a glass of Chinese white wine. Perfect drinking snack.

Course: Pork, Side Dish
Cuisine: Chinese
Servings: 13 Sausages
Author: Choochoo-ca-Chew
  • 3-1/2 lb Pork 30-40% Fat, I used a big slab of pork belly
  • 2 TBsp Vodka Or mix vodka and ShaoXing for more authentic flavor
  • 1/2 TBsp Sugar
  • 1-1/2 TBsp Salt
  • 3 TBsp Chili Flake
  • 3 TBsp Sichuan Peppercorn
  • 1/4 tsp White Peppercorn
  • 1/8 tsp Cumin
  • 1/4 tsp Cinnamon
  1. Cut the pork into 1/2" strips.

  2. Blend all the spices in a blender or grind with a mortar. 

  3. Add the spice powder and seasoning to the pork strips and mix well.

  4. Stuff the sausages and tie knots on both ends.

  5. Prick holes on the sausages and tie into sections with cotton strings.

  6. Hang somewhere with good airflow and let dry for 3 days.

  7. Smoke the sausages if desired: start a fire and set up a rack to hang your sausages by the fire, where the smoke will hit. Add leaves of a cypress tree to the fire to start the smoke, let it smoke for 30 minutes to an hour.

  8. Store in the fridge or a cool place after. 

  9. Steam for 10 minutes before slicing and serve.