Autumn to winter, the temperature is increasingly lower, the need for warm food to fill the emptiness of the heart due to cold temperatures, and in the winter food, a variety of sausage is essential - the autumn winds rise, eat preserved flavor. Sausage is a general term for food made by filling meat into casings and baking, drying or air-drying. Sausage can not only be eaten alone, made into dishes under the wine is also great. Only different sausage, or can be eaten raw, or need to be heated, these you know?

Cantonese sausage

Cantonese sausage is "flavor", "flavor", "sweetness" are available! The production of Cantonese sausage materials with fresh or frozen meat can be, the production of more elaborate, the lean meat roughly twisted into blocks, fat meat cut into cubes, with cane sugar, high wine, soy sauce meat, salt and other auxiliary materials, mixing, filling into the intestinal coating or artificial intestinal coating, and then after the temperature of 55 ℃, baked for about 3 days away from the light can be.

Ruby color formation by a series of chemical reactions involved, first of all, high-temperature baking so that part of the water is evaporated, the concentration of sodium nitrate and therefore increased, the speed of penetration can also be accelerated, nitrate in acidic conditions due to the role of reducing bacteria and the formation of nitrite, nitrite and nitrite nitric oxide (NO) formed under slightly acidic conditions, and finally, NO and the reduced state of the reaction of myoglobin (Mb) combined to generate a monohydrate, which can be used as a substitute for nitrite, and then as an ingredient for myoglobin (Mb), which can be used as an ingredient for myoglobin. （Finally, NO reacts with reduced myoglobin (Mb) to form nitric oxide-myoglobinogen (NO-Mb)

NO + Mb → NO-Mb

It is the large increase in the amount of NO-Mb that makes the salami turn red, and the coloring process is essentially complete when it turns from light red to red.

It should be noted, however, that Chinese sausage does not fall into the category of hot sausage, and even though it has been baked, it still needs to be cooked before consumption. Canton style Chinese sausage is especially good for making boiled rice. The heated fat soaks into the rice, creating a delicious aroma and a hint of sweetness in the mouth.

Sichuan spicy sausage

Spicy is the soul of Sichuan cuisine, intestines are also so, Sichuan spicy sausage is a Han Chinese flavor around the area of Sichuan, practice and Canton style sausage is similar to the fat and lean meat separately, each cut into diced meat, add white wine, pepper, salt, pepper, sugar, chili powder and other seasonings, marinated to taste. And then the marinated fat and lean meat mixture into the sausage coating, tied in sections, each small section of the bottom of a small hole to drain the water and gas. Then take it out and expose it to the sun for 3-4 days, and finally hang it in a ventilated high place to air-dry, and it will be ready to eat after about 15 days.

This shows that there is a difference between the Sichuan chili sausage practice and the Cantonese sausage: one is a spicy, one is not spicy; the other point is that the drying method is different, unlike the Cantonese sausage drying, Sichuan chili sausage is air-dried. Because it is naturally air-dried, Sichuan spicy sausage color is not as bright as Cantonese sausage, but black and red, red and white after cutting, because of the addition of chili peppers, a spicy aroma comes to the nose. Of course, Sichuan chili sausage is also raw and should be heated before serving: it can be simply boiled or steamed, or sliced and served directly or stir-fried.

Northeastern blood sausage

Blood sausage, although it sounds a bit appalling, has a mellow flavor and is an indispensable delicacy to protect against the cold, thus making it a traditional food for northeasterners. The selection of blood sausage is quite delicate, pig intestines are used between the large intestine and small intestine Ming intestines, and pig blood can only be within an hour after the slaughter of raw pigs, so that fresh. After the pig is slaughtered, its blood is placed in a large basin filled with salt water, and then the blood is stirred to make it coagulate, and then mixed with seasonings such as chopped lard, chopped onion, salt, ginger and pepper ground into powder, followed by an enema, which is tied tightly and then put into a pot to cook and then can be eaten.

There are many ways to eat blood sausage in Northeast China, and the most classic is braised with sauerkraut. The first big pork bones and pork stew, stewed almost plus some shredded sauerkraut and vermicelli, continue to cook, and finally the protagonist on the scene: blood sausage cut into slices and white meat and put it together, a little cooking can be eaten. The taste of the oil is not greasy, and the flavor is delicious.

Although delicious, blood sausage is not easy to keep. If you make too much at one time to eat it all, you can soak it in cold water (the water should not be over the intestines) and put it in the refrigerator in the fresh layer. But don't leave it too long, eat it within 3 or 4 days or you'll be wasting it.

Korean rice intestines

Rice intestines are one of the flavorful snacks of the Joseon people and are rich in vitamin B, iron, and protein, and have a nice chewy taste. Even though it is called rice intestines, there is meat in the ingredients. Rice intestines are made by adding ingredients such as glutinous rice and rice to blood sausage and then seasoning them. Steamed and sliced, it can be used as a staple food or dipped in seasonings and eaten as a dish.

Glutinous rice should be soaked in water a day in advance, and pig intestines should be reversed and scrubbed with flour, starch and salt until clean, and then also soaked in water for one to two hours. After the sausage is done, the next step is to make the filling: drain the glutinous rice, add ginger, garlic, green onion, and pig's blood. After that, it's just a matter of boiling the stuffed sausage in water. Finally, don't forget to make the toppings, put a spoonful of chili noodles, a spoonful of shrimp juice, a pinch of salt, pepper, and sugar in a small vessel, and add some minced garlic, minced ginger, and sesame seeds and mix it well.

In addition to pork and beef intestines, the Koreans have also tried to make intestines from squid and mintail. The ordinary ones (made from pork and beef intestines) are called rice intestines, those made by filling squid with various ingredients are called squid rice intestines, and those made by filling mintail with ingredients that have lost their innards are called mintail rice intestines. The flavors are different depending on the sausage coating. Various seasonings mixed with rice and blood have a special flavor that attracts tourists from all over the world.

Harbin red sausage

Speaking of Harbin's culinary specialties, it is estimated that many people can immediately think of Harbin red sausage, in fact, Harbin red sausage is an exotic product, due to the date-red color of the appearance of the name, Harbin red sausage is originally from Lithuania in Eastern Europe, in the Middle East Railway after the construction of foreigners will bring its production process into Harbin. Now, after nearly a hundred years of development, Harbin red sausage production is more and more pure, the fame is getting bigger and bigger.

Red sausage ingredients in addition to the regular meat, sausage, salt, and garlic, starch (preferably potato starch) and so on. Among them, lean pork accounts for half, fat pork accounts for about one-third, the rest is starch and seasoning. To make it, the meat is first marinated and then ground in a meat grinder to make the enema. The last step is smoking, the red sausage into the oven baking, temperature control at 65 ℃ -80 ℃, baking half to an hour, their own weight, baked to the sausage coat is dry, the meat filling red is good.

Compared with sausage, red sausage with exotic flavor is easy to chew and not greasy, very popular with consumers. Even though it is smoked, it does not affect its appearance at all: there is no floating ash on the surface of the red sausage. Eaten as is, with the casing on, a hint of garlic flavor and the right amount of diced fat, it goes well with Harbin beer.

Harbin dry sausage

In Harbin, in addition to red sausage, dry sausage is also quite famous. Dry sausage and sausage practice, taste are somewhat similar, but can be eaten directly raw, do not need to be processed, and compared to the southern sausage, Harbin dry sausage to be much more salty, so you can not eat too much at one time, or you will have to wildly hydrated.

The same Harbin specialty, dry sausage than red sausage preservation time is much longer, and its practice is related. First of all to separate the fat and lean meat, lean meat cut into blocks, fat meat chopped into a filling, add seasonings (wine, salt, sugar, soy sauce, etc.) marinated for about 2 hours to taste; water to clean the intestinal coating, will be mixed with the meat into which to put in the shade for about a week of air-drying, and then finally with a steamer to steam it.

Doing a good job of dry sausage thin, feel hard, pick up a bite, tough chewy, can be used as a casual snack to eat. Of course, the dry sausage can also be used for cooking, cut into small sections of a small section, and green vegetables (oatmeal, bamboo shoots, etc.) together with fried food, meat and vegetable collocation, nutrition is reasonable; or with rice to do dry sausage fried rice is also a good choice.