How to make sausage

Chinese name:腊肠

　　Sausage, commonly known as sausage , refers to meat products with Chinese characteristics that are made from meat as raw materials, cut into cubes, supplemented with auxiliary materials, poured into animal casings, and then fermented and matured. It is the largest category of meat products in China. product.

　　The Chinese sausage was created before the Southern and Northern Dynasties, and the “Enema Method” was first seen in the “Qi Min Yao Shu” of the Northern Wei Dynasty, and its method has been passed down to this day. Sausages can be divided into three categories: soy sauce intestine, also known as “white oil gut”; soy sauce and duck or intestinal porcine intestine (collectively intestines). Sausage is a common food in Guangdong, Hong Kong, Macau and other parts of the South. It is made by putting pork in casings made of pig small intestines and going through processes such as compression, dehydration and drying. Guangdong sausage is its representative. Cantonese sausage is made from pork , chopped or minced into cubes, marinated with salt, nitrate (preservative), sugar , koji wine, soy sauce, etc., then filled into natural casings, air-dried or dried. A type of raw dried sausage products made by baking and other processes. Store the sausage, such as in the refrigerator, it can usually keep the umami taste for about 3 months. The main producing areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai. Except for the slightly different ingredients, the preparation methods of all kinds of sausages are roughly the same.