When I was young, my favorite was the bacon sausage made by my mother. The sausage was salty and fragrant, and it was full of the breath of the Spring Festival, so it was impressive. Speaking of sausages, it must be a childhood memory in the hearts of many southern friends, because when we were young, every household would kill pigs to make bacon and sausages before the Spring Festival. Because this food was not preserved for a long time, it was generally eaten up not long after the Spring Festival, so everyone was looking forward to the Spring Festival. First of all, bacon and sausages in southern China are usually cooked in winter. This is because the winter in the south is short and the temperature in winter is not very low, so southerners need to cook more bacon and sausages in winter, which can keep the meat longer. Every year, the Spring Festival is in winter, so every household starts to make bacon and sausage before the Spring Festival, and bacon and sausage have become the dinner of many people? C position? .

Secondly, the practices of bacon and sausage in southern China are different. In Xiaobian's hometown, everyone should clean the meat and large intestine first, then put the meat in a big basin, add seasonings such as salt, pepper powder, pepper powder, white wine, cooking wine, soy sauce, etc., stir it evenly, then slowly stuff it into the large intestine, poke a few breathable holes with a toothpick, and hang it outdoors. Bacon? .

when the bacon and sausage are smoked, it looks dark on the surface and doesn't seem very delicious, but in fact it tastes very good, otherwise it won't make friends in the south? Drooling? . However, nowadays, there are fewer and fewer people who smoke bacon and sausages, not only because bacon is inconvenient, but also because it can be bought outside. However, the bacon and sausages bought in the shops outside do not have the taste of childhood, so gradually, people are no longer so yearning for bacon and sausages.