We all know that the sausage is a kind of food made of pork, it has more flavors, sweet, spicy, and salty, etc., more ways to eat, you can do a variety of food, loved by people, many people will often eat sausage. Then the sausage casing can be eaten directly? Let's look specifically at it below!

Speaking of Guangdong sausage, in fact, is the Cantonese sausage. Taste Well, the difference between Sichuan sausage and the author of the Jianghuai region, the taste of sweet and salty aroma-based, with a strong wine flavor, sweet mouth slightly heavier. Speaking of sausage casings, there are two main types: one is the natural pig casings, the other is a synthetic collagen casings, natural pig casings are pig intestines, the original practice is to take the pig intestines washed, with a knife to the intestinal oil part of the scrape off little by little, leaving the thin as a cicada's wings of the coat, and then washed. The specialized words in the process are washing, degreasing, sorting, and finally getting the sausage casing for Chinese sausage. As for the synthetic enteric coating, it is made of bovine collagen added to cellulose, after mechanical and chemical treatment, and some are also synthesized with vegetable proteins.

The sausage casing can be eaten directly

The sausage casing advantages and disadvantages of sausage affect only the cost of production and taste, the production of formal manufacturers are strictly in accordance with national standards to test, in principle, can be assured of consumption, do not buy especially cheap or informal businesses produce sausage, food safety can be guaranteed.

But here to emphasize a point, must be cooked to eat!

Unlike ham, the meat and ingredients inside the sausage are raw, in order to extend the shelf life, has been kept in a raw state, if eaten directly, not only hard and unpalatable, but also susceptible to infection with bacteria, diarrhea and abdominal pain and other gastrointestinal symptoms. Therefore, sausage can not be eaten directly, must be steamed or cooked after washing clean before eating.

Why sausage casing will break

Sausage cooking casing will break generally have the following reasons:

1, processing errors. After processing the sausage is required to tie some small holes to deflate, do when you may have forgotten. In the process of steaming sausage inside the gas expansion, the casing burst.

2. The quality of the casing is not good.

3, the sausage has not been dried (drying) before the start of cooking casing will also be broken.

Tips: sausage in the process of cooking and then make up some small holes, (Za even some), when cooking the fire adjusted to some. This can effectively avoid the sausage cooking broken.

Traditional sausage making

1, buy back the small intestine with water to wash clean, and then gently tear off the epidermal fat, the action should be gentle, do not tear the small intestine.

2, and then use the back of the knife to scrape, to scrape out the contents of the material, looking more disgusting!

3, repeated scraping, until the sausage into a thin transparent color, this process probably need to repeatedly scrape about 10 times.

4, after scraping and then wash with warm water a few times, the inside and outside of the mucus clean.

5, home production did not specifically count a pound of small intestines can be out of how much sausage, each time to do is to look at almost on it.

The sausage making is complete, next you can make a variety of flavors of sausage, do it yourself sausage or more assured it!