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Sichuan sausages 四川腊肠 (sì chuān là cháng) come in various forms. Most are pork, but they also do beef*. Sichuan sausages tend to be less fatty than their Cantonese counterparts and are laced with chili in various strengths, giving them a distinct red appearance. Generally speaking the darker they get, the spicier.. The also often contain Sichuan peppercorns.
Not for the faint hearted.
* As often as not, the 'beef' sausages are actualy water buffalo or even yak meat.
Sichuan sausages 四川腊肠 (sì chuān là cháng) come in various forms. Most are pork, but they also do beef. Sichuan sausages tend to be less fatty than their Cantonese counterparts and are laced with chili in various strengths, giving them a distinct red appearance. Generally speaking the darker they get, the spicier.. The also often contain Sichuan peppercorns.
Not for the faint hearted.
