Sausages have a long history in China, and there are many kinds, which are mainly divided into Sichuan-style sausages and Guangdong-style sausages. The production of Cantonese sausage is mainly sweet, while the production of Sichuan sausage is mainly spicy. The sausage in Anhui cuisine is pure pork, oily and sweet to eat. It is a must-have food prepared by every household in winter and a must-have dish at rural wedding banquets. Sausages used to be cooked before the Spring Festival every year, but now they can be eaten all year round. However, eating homemade sausages in the New Year has become a custom in many places in the south, and it has been preserved until today. Today, I bring you the making of Anhui sausage and the detailed method of how to make it. Please pay attention to your favorite friends. How to make Anhui sausage?

The first thing to prepare for sausage is: 5 kg of pork, 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.

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

Sausage making materials: cotton rope, iron wire ring (intestine mouth size) needle.

How to make sausages How to make sausages: 1. Wash the lean pork and cut it into peanut-sized pieces. Add all the above seasonings and stir well. Here is a small post saying that if you like the taste of soy sauce, you can add a little, but not too much, otherwise the color will not look good and there will be bitterness. 2. Soak the casing in warm water for a while to make it soft, and then wash it. Tie one end of the sleeve with cotton thread and seal it. Use chopsticks to stuff the mixed meat into the casing. Pay attention to the stuffing, not too much, too much casing will break, too little, too little dried meat will be separated from the casing, and the taste is not good. 3. until the whole casing is stuffed, poke holes (detoxicate) on the outside of the casing with the needle for sewing clothes at home, so as to empty the air and water in the sausage. 4. Finally, tie a clean cotton thread, about 12 cm long, and it will come out in pieces. The most important step is to hook up these sausages and hang them on the balcony, so that the sun can absorb all the water in them, usually until the meat and casing have become one. This time will take about 10 days-about 15 days. Introduce several ways to eat sausage: 1. Steaming is the most common way, because only in this way can we get full original flavor. 2, sausage fried rice, first steam the sausage 8 mature slices, stir-fry with rice. What I eat is the taste of dry incense. 3. Wax gourd sausage soup is well made and tastes moderate.

The dietotherapy function of sausage;

Related people: the general population can eat; Children, pregnant women, the elderly and people with hyperlipidemia eat less or not; People with liver and renal insufficiency are not suitable for eating.

Function: Sausage can stimulate appetite, help food and increase appetite.

Nutritional components per100g sausage:

Energy 508 kcal protein 24. 1g fat 40.7g carbohydrate1.2g cholesterol 82mg thiamine 0.48mg riboflavin 0. 1 1mg nicotinic acid 4.4mg vitamin E 1.05 calcium/kloc. Sodium 2309.2 mg magnesium 52 mg iron 5.8 mg zinc 7.6 1 mg selenium 8.77 mg copper 0.3 1 mg manganese 0.36 mg.

The above data refer to China Food Composition Table (2002) compiled by Nutrition and Food Safety Institute of China Center for Disease Control and Prevention. The above data are for reference only and shall not be used for other purposes. Preservation methods of sausages in life;

Sausages can be stored for 2 months in a ventilated and dry place around 10℃. If the sausage is coated with a layer of vegetable oil, the storage time can be prolonged.