Guizhou spicy sausage is smoked with cypress branches and fruit trees, and the ratio of lean meat to fat meat at each stage is strictly controlled at 6/4. It is made of pig's first slice of meat, with exquisite materials and strict temperature and humidity control during smoking. The taste is rich and unique, spicy and unique, which makes people memorable. It is a good product in daily life and festivals.

Sichuan spicy sausage

Pork: 5 kg, washed and cut into thumb size for later use.

Pig small intestine (that is, vermicelli sausage): wash one side with salt, and then wash it with a little vinegar (to remove fishy smell) for later use.

Ingredients: Chili noodles, pepper noodles (how much), more salt (to prevent sausage from breaking), four liang of white wine, a little sugar and a little monosodium glutamate.

Materials: cotton rope, wire loop (intestine size) needle.

Production: put all the ingredients on the meat, put on gloves, stir evenly, marinate 15 minutes, then stir and fill by hand, tie one end of the sausage with a cotton rope, put a wire ring on the other end, tie the sausage with a needle (deflate) after filling, and finally tie the filled sausage to your favorite length with a rope, hang it and blow it in a windy place for five or six days before eating.

1. Wash the pork, drain it, and cut it into cubes with a 1 cm square knife. Soak the marinated casing in clear water for 10 minute, then rub it repeatedly for 3-4 times to wash off the salt on the surface, and finally soak it in clear water for later use;

2. After washing the ginger, squeeze out the ginger juice with a garlic press, and fry the mineral water bottle into a funnel shape along the bottle mouth;

3. Add white wine, salt, sugar, pepper noodles, pepper noodles and ginger juice to the diced meat, put on disposable gloves and turn them evenly with your hands, then beat them in the same direction until the meat begins to stick to the tendons;

4. Put the cleaned casing on the bottle mouth, tie it tightly with thread, or pinch it directly by hand, and tie the other end of the casing tightly with thread, or tie it directly;

5. Put the mixed meat stuffing into the bottle and gently poke it into the casing with chopsticks until the casing is filled with meat stuffing;

6. Divide the filled sausage into 3-4 parts evenly, tie it tightly with cotton thread, and then tie some small holes in the sausage with a needle;

7. Hang the prepared sausage in the shade, avoid direct sunlight, let it dry naturally, smoke it with pine and cypress branches, then steam or boil it, or slice it for cooking.

Garlic cumin sausage

1) Prepare materials, a bowl of lean meat stuffing, several cloves of garlic, appropriate amount of black pepper, about 2 teaspoons of cumin powder, and appropriate amount of salt.

2) Cut the garlic into sections, then put it in a large bowl with all other ingredients, and add a little cumin powder.

3) Mix all the materials evenly, then cover them and put them in the refrigerator for more than half an hour.

4) Rub the prepared meat stuffing into small strips of equal size (well, the size is slightly shorter and thicker than the little finger). In order to eat some carrots by the way, I peeled them, cut them into thick strips and wrapped them in meat. If I really don't like them, I can omit them.

5) Heat the wok with medium-high fire, put the minced meat in one by one, and keep it on medium-high fire, not too big.

6) After frying for 1-2 minutes, turn over and fry for 1-2 minutes, then turn off the fire and take out the pan.

note:

1) As for meat stuffing, I use turkey stuffing or lean pork stuffing. Fat stuffing is not recommended. Hehe, let's eat less fat.

2) If you don't like watching minced garlic, I suggest mashing it into minced garlic and mixing it with minced meat. I was really lazy, so I chopped it up.

3) Carrots can also be replaced by other strips, such as celery strips and spinach stalks. Of course, it will be more like a sausage without any vegetables. I just want carrots.

4) As for firepower, don't be too big, it's easy to blow outside and unfamiliar inside. But don't fry for too long. It took too long to fry, and all the juice in the meat was fried. If it is dry, it tastes bad. This time should be adjusted according to the size of your own cooking. Anyway, it's cooked when it's cooked.

Huangsima sausage

The delicious sausage "Huang Sima" attracted many gourmets. Liu Changbing, political commissar of Major General An Missile Academy, specially asked someone to bring "Huang Sima" sausage from Banpu all the way. Wang Zhanxiong, a veteran cadre, ate yellow sausages at his grandmother's house in Banpu 60 years ago. When he tasted this fresh human product again, he shouted happily: "Yellow sausage tastes strange and doesn't match peaches and plums. Good color, good fragrance and good reputation. " After tasting the yellow sausage, Professor Chen Zhengyi of Nanjing Painting Academy repeatedly weighed it and splashed ink, creating the Three Immortals Drunk Picture for him. Wu Zhongqi, Chen Dayu, Xu Jiuwei and many other painters also wrote poems and painted for him. Over the past few years, Huang Youpei has collected more than 200 famous calligraphy and paintings. His living room and living room are full of rich cultural atmosphere, which also injects profound cultural connotation into "sausage"

"Huangsima Sausage" won the title of "China Quality Food" promoted by China Zhongqing Product Quality Assurance Center, and was included in the book "Haizhou Local Food Culture" by Mr. Xin Zifang of Taiwan Province Province. A few days ago, the TV documentary "Eating in Banpu", which introduced the "yellow sisal sausage", was broadcast on Scola satellite educational television network in the United States, covering parts of North America and Central and South America, and entered the educational cable television network of more than 400 universities, more than 7,000 middle schools and more than 40 large and medium-sized cities in the United States, which was widely welcomed by American TV viewers, especially those in China. There is a poem praising: "a sausage feast will taste all the freshness in the world." The taste of nails is everywhere in the world, and it is suspected to be a fairy. "

At present, prices are soaring, which makes people feel that eating meat is not easy. Actually, there is not much food, but it is good. Mr. Huang Youpei adheres to the business philosophy of meager profit, and promises to let gourmets taste authentic yellow sausages at ultra-low prices, making tangible contributions to improving people's living standards.

Rugao sausage

Each root is about 7 inches long, the net weight of raw materials is 9 Liang, and after drying, it is about 6 Liang.

Its method is: cut the lean meat and fat meat of the pig's front interlayer and hind legs into small squares, put them in a wooden basin or a clay basin, and mix them with washing water and salt water. After mixing, let stand for 30 minutes. In this way, slowly immerse the washed and salted water into the meat, then add sugar, soy sauce and wine and mix well. After stirring, pour the meat into the casing, poke the air in the intestine with a needle, squeeze and wipe it with your hand, and tie both ends tightly with a flower thread. This way, the meat is squeezed tightly and the quality is good. Fill your intestines with meat and hang them on a clothes rack to dry. It usually takes about 5 sunny days (only two days in summer), and then it is taken down and hung in the warehouse. The warehouse must be ventilated to let the dried intestines recede the residual heat and slowly dry out. Hang it cold for a month and it will be over.

In the past, the ingredients of Rugao sausage were: fresh pork (70% lean meat and 30% fat meat), 70 liang of salt, 30 liang of sugar, 20 liang of soy sauce, 20 liang of Daqu liquor 10 and 0 liang of salt water 10. In order to maintain and carry forward the national tradition and make it more delicious, the local sausage factory improved the ingredients. Now every 100 Jin of meat is added with 20 liang of sugar, 2 liang of soy sauce 10, 6 liang of salt and 4 liang of wine. Sausages only taste better, and they are bright in color and beautiful in appearance.

Suining sausage

Suining sausage is a famous historical dish in Jiangsu, Shandong, Henan, Anhui and Hebei. This product is made of lean pig hind legs as raw materials, supplemented by dozens of rare natural plant spices, and carefully produced by traditional technology.

Features: Peasant flavor, pungent, mellow and long aftertaste. It is the first choice for banquets and banquets, and it is a good product for home, travel and gifts to relatives and friends. This product is vacuum packed, sterilized twice and ready to eat.

Laiwu sausage

Laiwu sausage, formerly known as Nanchang, is a famous traditional food in Shandong Province. Production began in the Qing dynasty light years ago, with a history of 170 years. Laiwu sausage is the best sausage in Shunxiangzhai. Laiwu pork lean meat and small intestine are the main raw materials, with eight kinds of Chinese medicines such as Amomum villosum, star anise, pepper and nux vomica, plus homemade soy sauce. It is refined through the processes of scraping sausage, chopping meat, stuffing, enema, drying and cooking. Dark brown luster, mellow taste, rich nutrition, with the advantages of storage and transportation resistance. At present, Laiwu sausage processing plants have increased to more than 100, among which Quanxiangzhai, Zhengxiangzhai, Yuxiangzhai, Shengxiangzhai, Jinxiangzhai, Juxiangzhai, Yuanxiangzhai and Xingxiangzhai are large in scale and well managed. The raw material of Laiwu sausage was originally a kind of black pig pork called "Laiwu Black", which was produced locally in Laiwu. This kind of pig is black all over, so it is very easy to raise. Sows give birth to many babies and are not picky about food. They can gain weight by eating chaff and pharynx, so they are deeply loved by local people.

Its main raw materials are lean meat and small intestine of Laiwu pig, and there are more than ten kinds of seasonings, plus high-quality soy sauce. After scraping intestines, chopping meat, mixing stuffing, enema, drying in the sun, cooking and other processes, it is refined and has a unique flavor. The annual processing capacity of sausages is 5 million Jin. In addition, we have developed a series of products, which are well received by customers. Products are not only sold to this province, but also to Beijing, Tianjin, Northeast China and other places.

Jinan sausage

Jinan sausage is constantly developed and innovated on the basis of Laiwu sausage. Laiwu sausage has a history of 100 years, and its most famous brand is Jingxiangyuan.

Jinan sausage is processed into various special sausages from selected pork parts, supplemented by secret spices, strict meat-to-material ratio and temperature control. Sausage has a strange smell when it comes out of the pot. Lean meat is not firewood, fat meat is not greasy, and it tastes mellow and chewy, with a long aftertaste. Whether entertaining guests or having a drink at home, it is an excellent food with meals.

Coastal sausage

Coastal sausage originated in Anhui, based in Jiangsu. After continuous improvement and processing, it has finally formed a unique coastal cuisine, which enjoys a high reputation in Jiangsu Province.

Coastal sausages are well-selected, well-made and delicious. There is a local saying to prove it: four points fat, six points thin, small intestine washed and covered with meat, ginger and onion assisted, steamed in a pot in the sun. It's delicious! Because of its excellent quality, coastal sausages have become the first choice for local people to give gifts, and even many foreigners come here to buy coastal sausages for relatives and friends. Excellent coastal sausages are constantly going to the whole country and the world.

Anchang sausage

There is a history in Anchang Xiangchang: It is said that in the Southern Song Dynasty, Zhao Gou fled to Shaoxing to avoid the Jin Army. A day in Anchang. These people took out sausages for Gaozong to taste. Zhao Gou has eaten garlic sausage in Kaifeng, but he has never eaten this kind of sausage. Seeing that the sausage was dark, he was a little unhappy and asked, "What is this?" The waiter replied, "The black sausage is from the town squire." The emperor managed to eat a piece because of the kindness of local officials. Unexpectedly, if you don't eat it, it will taste good. Long Yan said happily, "This sausage is really delicious, as good as the garlic sausage I ate in Kaifeng." Later, armies of diligent kings from all over the country arrived one after another, repelled the invading nomads from there and transferred the troops back to the capital Lin 'an. Emperor Gaozong still often thought of Anchang's black sausage, so he ordered Shaoxing county magistrate to make it a tribute. For a time, Anchang black sausage became famous and became a famous food in Shaoxing.