Sausage is a kind of meat product with China characteristics, which is made of meat as raw material, diced, supplemented by auxiliary materials, stuffed with animal casings, fermented and dried. It is the largest variety of meat products in China.

A good sausage needs to be cut by hand, not twisted by machine, in order to maintain the unique flexible taste of gravy and pork leg meat inside. Cooked sausages can be boiled directly in water.

Because a good sausage is wrapped in a natural casing, the casing can be closely attached to the hand-cut meat particles, which ensures that it will not leak a lot of oil during the boiling process, but can absorb a proper amount of water vapor through the tiny pores on the casing, making it more moist and soft besides sweet oil.

Extended data:

High-quality sausage, smooth color, lean meat particles are natural red or jujube red; The fat is white, with uniform stripes and no impurities; Dry feel, close to the wax layer, compact structure and flexible bending; The sliced meat is smooth, free of cavities and impurities, with distinct fat and thin, and good hand feeling. The sausage has a strong Daoxiao Noodles aroma and outstanding meat flavor.

The inferior sausage, however, has a dull color, uneven distribution of particles in the casing, hollow meat on the cut surface, soft and inelastic pulp, mucus and obvious sour taste or other peculiar smell.

Raw sausages should be soaked in hot water and then washed with warm water. Sausage itself contains a lot of salt, so it is necessary to put less salt according to personal taste when cooking. Laiwu sausage can be steamed directly or cooked in soup stock without other treatment.

Baidu encyclopedia-sausage

People's Network-The north wind is tight and delicious, and sausages are not afraid of being cooked.