After Tujia people killed Nian pig, almost every household had to pickle sausages. On holidays and when guests arrive, sausage is the first choice, and it is a special dish for Tujia people to entertain guests. The host will dig out a few pickled dark brown sausages from the grain pile, carefully clean them, cook them in boiling water or steamer, take them out and cut them into thin slices and put them on the plate. Round, thin, with attractive juice, faint fragrance and the smell of bacon that can be felt fill the whole room, making people drool.
Haha, I knew many people had been greedy for a long time. What are they afraid of when they are greedy? Then follow me to learn how to make Tujia sausage!
Sausage making is more complicated than bacon. The production of smoked bacon, as long as the pork is cut into pieces, salted, left for a week and smoked on the kang for more than half a month, basically becomes bacon, while sausages are more particular.
Processing pork. After buying hind leg pork in the market, cut lean meat and fat meat from the bones. Then use a sharp kitchen knife to cut the cut meat into thin slices about 1 cm wide and put them in a big pot, even if the first step of pork processing is completed.
Add seasoning. According to personal preference, dried Chili, dried tangerine peel and dried Chili are mixed in proportion and sprinkled into processed pork. At the same time, according to the family's eating habits, salt is mixed and stirred by hand until each processed pork is wrapped with seasoning, which is considered as the processing of pork ingredients.
Fill the pig's large intestine. It is not enough to have pork, but also to buy several pairs of fresh pork intestines according to the weight of processed pork. Generally speaking, 60 kilograms of pork requires at least 4 pairs of pig intestines. After buying back the pig's large intestine, wash it and put it on a plate. Put the bottle mouth of the prepared mineral water bottle (or steel wire ring) into one end of the pig's large intestine, and then pour the processed pork into the large intestine through it. When pouring, gently move the pork down to the length of two sausages, about two feet. After filling the feet, tie the ends of the sausage with thin twine, and then tie it in the middle of the sausage with twine, just connecting the two sausages. In this way, two sausages are finished. 60 kilograms of pork is made into sausage, which can be poured in by four ordinary workers in only 3 to 5 hours. It takes more time to fill sausages, which is more detailed than embroidery.
Hang to dry. Sausages can't be smoked and roasted on the kang immediately, but they must be hung in the shade of the balcony for a few days to let some water vapor evaporate. It seems that the sausage looks fresh and clean, and it can be put into the kang. This time is suitable for two or three days. Smoke and bake on the kang. Hang the dried sausage on the fire pit and smoke it with firewood for 24 hours until the sausage smells and the oil overflows slightly, and then you can get off the kang and become a real Tujia sausage. From pork to sausage, the production time spans about one month, usually in cold winter, which is convenient for storage and smoking. It can be cooked in other seasons, but the taste is not as pure as that made in winter.
Weenie is a "good family" of Tujia cuisine, which is worthy of the name. First of all, sausage is an exquisite variety of Tujia bacon, which embodies the wisdom of Tujia cuisine. First of all, we are very particular about the choice of meat, and then leg meat is the best. In addition, the sausage adopts the ingredients of pig's large intestine, which combines sausage and bacon skillfully, and has the original inspiration of taking local materials. In the production process, fine twine and various spices are used, just like the embroidery works of Tujia girls. More importantly, the world only knows the delicious pickled sausage, but may not know the delicious and complicated production. The sausages made by different Tujia families have different flavors, but the mainstream tastes are the same: fragrant poetry, greasy richness and elegant aftertaste. If you walk into Yichang or nearby Tujia village in winter, you must bring back a few strings of sausages, otherwise the taste buds of Tujia dishes on the dinner table will not be so attractive.
Oh, dear! You are so wordy, can you say it briefly? Really makes me dizzy!
In short, prepare fresh pork, cut it into small pieces, find wood pepper, orange peel and other seasonings, mash them and mix them evenly in the meat. If you think it is not enough, you can also add peanuts, sesame powder, melon seed powder, etc. to make the sausage more delicious. Then find a bamboo tube and put the cleaned pig small intestine on the bamboo tube. Then carefully put the seasoned pork into the tube bit by bit and pour it into the small intestine. It should be noted that in the process of stuffing meat, the poured pork should be squeezed continuously, so that the meat pieces, seasonings and spices can be well combined and will not be scattered after cooking. At the same time, according to your own needs, use hemp rope to form small pieces. After that, the sausage was hung on refractory, smoked with aromatic materials such as cypress branches and orange peel, and dried to make it easy to store. After twenty or thirty days, preserved sausages can be stored, and farmers usually bury them in grain piles, so that they are not easy to be eaten by insects and moldy, so that Tujia people can prepare delicious food for a year.
Speaking of which, you must want to try our Tujia sausage. If you are lucky enough to come to our Tujia hut in Changyang, the hospitable Tujia people there will certainly entertain you with sausages-friends from afar!