Sichuan spicy and numbing sausage

Cover and blend the dried chilies, Sichuan peppercorn, cumin seeds, black peppercorn, cloves, black cardamom, star anise, cinnamon and dry orange peel to a fine powder.

Pass the powder through a sieve to take out the stubborn pieces, mostly chili seeds.

Mix the salt and sugar into the spice powder and set aside.

Remove the skin from the pork belly with a cut down the middle and a slice along the cutting board.

Cut the pork belly into strips and then into bite size pieces, and do the same with the pork shoulder.

Mix the seasoning into the meat with the high level alcohol.

Cover with plastic film and refrigerate overnight.

Soak the casing in clean water, fit the end onto the stuffer tube and feed the casing on to the end.

Pack the meat into the stuffer tightly so no bubbles form, push it into the casing, and tie off with rope at the length wanted.

Poke any air bubbles on the surface with a toothpick.

Put the sausage on a drying rack and leave uncovered in the fridge 10 to 15 days, depending on humidity and temperature, until the surface is completely dry.

Store up to 6 months in the freezer; in the fridge, air dry outdoors for a day every 10 days and it keeps 3 months.

To serve, pan fry until bursting alongside hash browns and a fried egg.