Harbin sausage: The most authentic ones are made by Harbin Meat Joint Factory and Lin Qiu Company, both of which have different tastes and characteristics. In the picture, the two kinds of meat joint have almost a hundred years of technological history, and they are the most delicious when sliced, which is a must-have for drinking beer in summer. Needless to say, they are delicious! I suggest you try both flavors.

Harbin sausage, native to Lithuania in Eastern Europe. After the construction of the Middle East Railway, a large number of foreigners entered Harbin and brought the sausage craft to Harbin.

This kind of enema has spread to Harbin for nearly a hundred years. Because the appearance of sausage is jujube red, it is called red sausage by Harbin people. The main raw materials used to produce sausage are meat, casing (animal casing, especially pig or cow casing), starch (potato starch), garlic, salt and nitrate. Half of them are lean pork, about one-third of them are fat pork, some of them are also added with lean beef, and the rest are starch and seasoning.

Formula 1

90kg of lean meat, 20kg of pork belly, 2kg of pork fat, 20kg of beef, 20kg of starch, 3.3kg of refined salt, 0/0g of edible nitrate/kloc, 300g of monosodium glutamate and 250g of pepper (star anise, fragrant leaves, cinnamon and nutmeg); The length of pig small intestine for casing is about 300 meters.

Formula 2

Lean meat 30 kg, fat meat 20 kg, beef 50 kg, starch 10 kg, garlic 300 g, pepper 100 g, peppercorns 50 g, and bovine large intestine for casing.

1, curing: curing the raw meat with salt, so that the salt is mixed evenly and enters the flesh. According to the above ingredients, the amount of salt added is generally 2 ~ 3% of the meat weight. At the same time, edible nitrate (5% by weight of salt) is added. The lean meat is peeled and deboned first, and then marinated separately with the fat meat. After kneading evenly, it is stored in a refrigerator (warehouse) at 3 ~ 4℃ for 2 ~ 3 days.

2. Stirring: Cut the marinated meat into diced meat and add ingredients, put it into a meat blender and mince it, then pour it into the starch dissolved in clear water and mix well. Fat diced meat or pork can also be added at this time. The meat stuffing is fully stirred, and water is added while stirring, and the amount of water added is 30-40% of the weight of the meat, subject to the stickiness of the meat stuffing.

3. Enema: Fill the meat stuffing into the casing with an enema machine. After filling the meat, it will be a section every 18 cm, and twist it clockwise. Wear it with wooden poles or aluminum poles.

4. Fumigation and baking: put the sausage into the oven for baking, the baking temperature is controlled at 65 ~ 80℃, and the baking time is 0.5 ~1hour according to the thickness of the sausage. The baking standard is that the casing is dry and the meat stuffing is red. (The most primitive thing is to roast it with an open flame, that is, to roast it with a wooden head like a Beijing roast duck.)

5. Boiling: Boil the sausage in water at 80℃, and the boiling time varies with the type of casing, and the sausage10 ~15 minutes. Pork intestines for 20 ~ 30 minutes and beef intestines for 0.5 ~1.0 hour. The standard of boiling is that the intestine is hard and elastic.

6. What is made of pig casings is red sausage in the traditional sense (2 pieces)

7. Harbin tea sausage made of cow casings is called "Guaitou" or "Tea sausage" (2 pieces).