Method for processing Sichuan-style sausage

The invention provides a method for processing a Sichuan-style sausage. The method comprises the following steps of: a) after cutting the fat of chilled meat at the temperature of 0 to 4 DEG C into dices, obtaining fat dices; d) mincing the lean meat of the chilled meat at the temperature of 0 to 4 DEG C to obtain lean meat dices; c) after mixing the fat dices, the lean meat dices and ingredientsuniformly to obtain a mixture, salting the mixture for 30 to 40 hours to obtain sausage meat, wherein the ingredients comprise salt, chilli powder, sugar, wine, sodium erythorbate and edible oil; andd) filling the sausage meat into a sausage casing; and smoking for 3 to 5 hours after baking for 20 to 40 hours to obtain the Sichuan-style sausage. In the method, the chilled meat at the temperatureof 0 to 4 DEG C is used as a raw material; the fat and the lean meat are separated and processed respectively to obtain the fat dices and the lean meat dices; the fat dices and the lean meat dices are mixed to obtain the mixture; the mixture is salted to obtain the sausage meat; the salted sausage meat is filled into the sausage casing to obtain the sausage; and the sausage is baked for 20 to 40 hours in a baking room and is smoked for 3 to 5 hours to obtain the Sichuan-style sausage. The production period of the sausage is shortened and the production efficiency is improved by baking.