The making of sausages has a long history in China, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages.

Guangzhou-style sausages are mainly made with sweetness, while Sichuan-style sausages are mainly made with spicy flavors.

The sausages in Anhui cuisine are pure pork flavor and taste oily and sweet.

It is an essential food that every household must prepare for winter, and it is also a must-have dish at rural wedding banquets.

In the past, sausages were made before the Chinese New Year every year, but now they can be eaten at any time of the year.

However, eating homemade sausages during the New Year has become a custom in many areas of the south and has remained until today.

What we bring to you today is the preparation of Anhui cuisine sausage and the detailed method of making sausage. Friends who like it, please pay attention.

How to make sausages from Anhui cuisine. The first materials you need to prepare for making sausages are: five kilograms of pork, wash and cut into thumb-sized pieces, and set aside.

Pig small intestine (that is, powdered intestine): wash the other side with salt, and finally wash it with a little vinegar (to remove the fishy smell), then turn it over and set aside.

Ingredients for making sausage: chili noodles, Sichuan pepper noodles (how much) you like, more salt (to prevent the sausage from spoiling), four ounces of white wine, a little sugar, and a little MSG.

Materials for making sausage: cotton rope, iron wire loop (intestinal size) needle.

How to make sausages and how to make sausages: 1. Wash the fat and lean pork and cut it into peanut-sized pieces, add all the above seasonings and mix well.

(Here is a tip. If you like the taste of soy sauce, you can add a little bit, but not too much, otherwise the color will not look good and it will taste bitter).

2. Soak the casings in warm water for a while to soften them and then wash them clean.

First tie one end of the casing with cotton thread to seal it.

Stuff the mixed meat into the casing with chopsticks.

Stuffing is important, not too much, as too much will cause the casings to break, but not too little, too little, the meat will separate from the casings, and the taste will be bad.

3. Keep stuffing until the entire casing is filled, then use our home sewing needle (sterilize it) to poke a few small holes on the outside of the casing to drain out the air and moisture in the sausage.

4. Finally, use clean cotton thread to tie a length of about 12 centimeters, and it will look like one section after another.

5. The most important step is to hang these sausages on the balcony with hooks and let the sun absorb all the moisture in them. Generally, it is enough to dry them until the meat and casings have become one.

This time takes about 10 to 15 days.

Introducing several ways to eat sausage: 1. The most common way is to steam it, because this way you can get the full and original taste of the meat.

2. Sausage fried rice, first steam the sausage for 8 seconds until mature, then slice it and fry it together with the rice.

What you get is a dry and fragrant taste. 3. Winter melon and sausage soup, with both meat and vegetables, and the texture is moderately soft and hard.

Therapeutic functions of sausage: Relevant groups: The general population can eat it; children, pregnant women, the elderly, and people with hyperlipidemia should eat less or not eat it; people with liver and kidney dysfunction are not suitable for eating.

Function: Sausages can stimulate the appetite and increase appetite.

Nutritional content per 100 grams of sausage: Energy 508 kcal Protein 24.1 g Fat 40.7 g Carbohydrate 11.2 g Cholesterol 82 mg Thiamine 0.48 mg Riboflavin 0.11 mg Niacin 4.4 mg Vitamin E 1.05 mg Calcium 14 mg Phosphorus 198 mg

Potassium 453 mg Sodium 2309.2 mg Magnesium 52 mg Iron 5.8 mg Zinc 7.61 mg Selenium 8.77 μg Copper 0.31 mg Manganese 0.36 mg The above data are referenced from the "Chinese Food Composition Table (2002)" written by the Nutrition and Food Safety Institute of the Chinese Center for Disease Control and Prevention.

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The above data is for reference only and may not be used for other purposes.

How to preserve sausages in daily life: Hang the sausages in a ventilated and dry place at a temperature of about 10°C and can be stored for 2 months.

If you apply a layer of vegetable oil on the surface of the sausage, the storage time can be extended.