What's the difference between Cantonese sausage and other sausages?

1, China traditional sausage actually refers to sausage or air-dried sausage, also known as Chinese sausage, which is made from the meat of livestock and poultry as the main raw material, with other auxiliary materials, cut into pieces or minced, pickled, filled into casing, and baked, dried or air-dried. Some sausages need to be smoked with fruit trees before air-drying, or directly air-dried.

China sausage is very common in the south. Many people in Guangdong, Guangdong, Jiangsu, Zhejiang, Yunnan, Guizhou, Sichuan, Chongqing and other places still keep the habit of making sausages and air-drying sausages every New Year. Among them, the more famous ones are Cantonese sausage, Sichuan spicy sausage and Hunan sausage.

3. Cantonese sausage: Cantonese sausage is very popular in parts of Guangdong and Guangxi because of its rosy and bright appearance and delicious taste. Cooking Cantonese sausages is very particular. Generally, fresh or frozen pork, fat meat and lean meat are minced (don't mince into meat stuffing or pulp, which will affect the taste), then add sucrose, high-alcohol wine, sauce meat, salt and other ingredients, stir, pour into casing, and bake at 55 degrees for about 3 days.

The biggest feature of Cantonese sausage is its sweet taste, rich fragrance and rich oil fragrance. Although it has been baked, the Cantonese sausage is not cooked yet, so it is better to cook it when eating. Cantonese sausage is especially suitable for frying with vegetables or making clay pot rice. Sausage oil seeps into vegetables or rice, and the aroma is overflowing, with a bit of sweetness in salty and fresh, which makes people drool.

4. Sichuan spicy sausage: The processing technology of Sichuan spicy sausage is similar to that of Cantonese sausage, but there are two differences. The first point is that Sichuan spicy sausage will add Chili powder and pepper powder when mixing meat. It is important to add the powder made of fried Chili and pepper, which is more fragrant. The second point is the final drying step. Sichuan sausage is hung outdoors in a dry, cool and ventilated place to dry naturally without baking. Generally, it can be eaten in about 0/5 days after drying in the sun. It can also be air-dried for 3-5 days and smoked with dried fruits and wood branches and leaves for one day, which makes the flavor more intense.

Sichuan spicy sausage is naturally air-dried, so it looks black and red. Sausages with Chili peppers taste very spicy. Sichuan pepperoni is also raw. Sausages can be cooked or steamed and sliced when eating. This is an excellent appetizer.

5. Harbin air-dried sausage: Harbin air-dried sausage is one of the few representative sausages in northern China. The biggest difference between northern air-dried sausage and southern air-dried sausage is that Harbin air-dried sausage is cooked and can be eaten directly. After the sausage is cooked, it is cooked at high temperature and then naturally dried. It tastes tough when eaten directly, but it is not greasy after chewing for a long time and has a unique flavor.