Sausage 2016 - Sichuan Sausage and Taiwan Sausage

This year, I made some spicy, and some sweet sausages, using the same process as last year with some adjustment on the ingredients. I think the Spicy sausage could have bee more spicy. I need  to find better chili pepper next time, or increase the amount of crushed pepper. The sweet sausage is not as popular as the spicy one, as expected.

Spicy sausage ingredients（川式腊肠)

Pork: 10 lb
Salt - 90g

Crushed pepper - 40g
Cayenne pepper powder - 20g
Sichuan pepper (Zanthoxylum 花椒) - 35g (grounded with a spice grinder)
White pepper powder - 10g
Liquor- 100ml (Chinese hard liquor or Vodka 白酒)

Rock sugar - 50g (grounded with spice grinder)
Casing : Natural Hog Sausage Casing Casings
Cotton thread to tie the sausage

Taiwan sausage ingredients（台式腊肠）

Pork: 5 lb
Brown sugar - 160g

Salt - 32g

Garlic powder - 1 and 1/2 TBSP

Five spices powder - 1 TBSP

Liquor- 160g (Chinese hard liquor or Vodka 白酒)

Casing : Natural Hog Sausage Casing Casings
Cotton thread to tie the sausage