Brief introduction of cantonese sausage

1, Cantonese sausage is made by roughly grinding lean meat, cutting fat into pieces, adding auxiliary materials, filling natural casing or artificial casing, drying and baking; Due to the addition of more sucrose and wine in Cantonese sausage and the high temperature and humidity environment, Cantonese sausage has a unique flavor.

2. Cantonese sausage has the characteristics of beautiful appearance, bright color, mellow fragrance, delicious taste, thin skin and tender meat. There are many kinds of Cantonese sausages, including raw sausage, soy sauce sausage, duck sausage, gold and silver sausage, pig heart sausage, lean pork sausage, oyster sauce sausage, fresh shrimp sausage, egg yolk sausage, rose pork sausage, beef sausage, chicken sausage, duck sausage, mushroom sausage, squid sausage, scallop sausage and Dongguan sausage with local characteristics.

3. Technological process: selecting meat → soaking in water → mincing meat → cutting into pieces → mixing materials → enema → injection → tying grass and rope → cleaning → baking → cutting intestines, selecting and packaging. Traditional Cantonese sausage processing technology is mostly produced by family workshops, which is labor intensive and the control of the production process is mostly based on experience. Sausages are dried in natural environment after filling, which is greatly influenced by external environmental conditions. It depends entirely on the weather and can only stop in rainy days. The traditional sausage processing is mostly in autumn and winter, so the custom of "eating bacon in autumn" is popular among the people.