1. The difference between red sausage and sausage. The difference between red sausage and sausage lies in the different production, different appearance, different eating methods and different materials. 1. Differences in production: Sausage is made from canned pork that has been marinated and flavored, while red sausage is made from pork, starch, pepper and other seasonings. The sausage is stuffed with pork and then made through smoking and natural air-drying. It is fragrant after being cooked. 2. Differences in appearance: Red sausage is baked in an oven, and its outer skin will be very dry, but the meat inside is already cooked. The sausage tastes a little dry and a little hard when pinched. From the appearance, you can see that it looks fat and thin. The red sausage is not that hard when pinched, and from the appearance, there is no fat or thinness. 3. The difference in how to eat red sausage can be eaten raw because the meat in the red sausage has been marinated and cooked. Sausages must be cooked before they can be eaten, and they have a chewier texture than sausages. 4. Differences in materials: Red sausage can be made into garlic red sausage. There are many types of sausages, mainly divided into Sichuan-style sausage and Cantonese-style sausage. 2. The difference between Harbin red sausage and ham sausage 1. Flavor: Red sausage has a special smoky flavor due to the smoke and drying process, while ham sausage does not. 2. Processing technology: Ham sausage is a high-temperature meat product, which is a packaged meat product that has been steamed at 121 degrees Celsius and has a long shelf life; red sausage is a low-temperature meat product, which is pasteurized at a lower sterilization temperature. , usually the temperature is 65-80 degrees. In addition, red sausage has an enema process, that is, the meat is stuffed into the casing; ham sausage does not. 3. Raw materials: The ham sausage on the market contains less pure meat and many additives, making it a low-end product. Red sausage has a high meat content, stricter raw material requirements, and is relatively high-end. 4. Storage: Ham sausage can be stored at room temperature, while red sausage needs to be stored at low temperature to ensure shelf life.