What is Chinese Sausage?
chinese Sausage is besides called louisiana Cheong ( pinyin : làcháng ) in south China. It is the largest kind of kernel products in China. And it is made by pour animal grate meat and seasoning ingredients into animal casings, and then fermented and dried.
Reading: Chinese Sausage | China Yummy Food
taiwanese sausages have a retentive history. It is one of the traditional chinese foods, which appeared in China a early as 1500 years ago .
How to select a good Chinese sausage
A good chinese sausage has some characteristics :
1. The good blimp is bright and bright, and the tend kernel particles are natural crimson or jujube red ;
2. The thoroughly blimp ’ randomness fatten is white and has uniform stripes and no impurities ;
3. A good blimp is dry, the meat and case are close to each other, and the structure is covenant and elastic ;
4. The cut open of a good chinese blimp is placid and without cavity or impurities and its outstanding meat relish .
How to Store Chinese sausage
chinese sausage can be placed in food bags or vacuum-sealed and stored in the deep-freeze layer of the refrigerator for up to 3 months .
How to cook Chinese sausage
1. Cook sausage with water, and then slice and serve with wine ;
2. It can be fried with a variety of vegetables ;
3. It is a capital component for barbecue or hot pot ;
4. other recipes such as chinese sausage fried rice and chinese sausage clamant noodles are besides good choices .
Chinese Sausage Flavor
According to the unlike ingredients and making procedure, there are 9 kinds of the most democratic chinese sausages .
1. Harbin Red Sausage
It serves with wine or cooks with instantaneous noodles that are democratic in north China .
2. yue sweet sausage
It is an important ingredient in broad soup rice. And it tastes dulcet and appetizing
3. Qingdao beer sausage
It is the best bite for serving with beer when watching matches .
4. HuiNing blimp
It was a bite that Emperor Kangxi liked to eat .
5. szechwan hot sausage
It is the perfect component for making szechwan cuisine .
6. garlic Sausage
A blimp that is not very garlicky .
7. Rugao blimp
It is a kind of sugared blimp with a sweet taste .
8. Guizhou Spicy Sausage
It is a combination of fat and lean kernel, chiefly smoked and roasted .
9. Tibetan bull blimp
It is made of Tibetan land slob meat, salt, carbohydrate and chinese white spirit .
Chinese sausage recipe:
You’ll need:
3.5kg tend kernel, minced
1.5kg fat
250g boodle
250g light soy sauce
150g chinese white emotional state
50g salt
1 bag casings
How to make Chinese sausage
1. Soak the casings in clear water for 30minutes until soft and wash it 4 times .
2. Wash the fat and put it in the deep-freeze for 2 hours. then cut it into small pieces, wash it with hot water and drain. And then pour it on a bowl, add sugar, Chinese white spirit and salt. Set apart and marinate for a while .
3. Mix tend kernel with light soy sauce in a bowl. Pour the fatty in the bowl and desegregate well .
4. Put the kernel assortment in the encase. And tie it with dried corn husk or cotton .
5. Sterilize the sausages by brushing the chinese white emotional state. Use a toothpick to puncture the shell and let the air out. then wash it with hot urine .
6. Hang the sausages outside for 7 days. Serve it or store it in the refrigerator .
Print Recipe
Read more: Shrimp Chow Mein
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Chinese Sausage
Chinese sausage is a collective name for many different types of sausages originating in China. It is a great appetizer.
Prep Time
40
mins
Total Time
40
mins
Servings:
30
Calories:
276
kcal
Ingredients
- 3.5kg lean kernel minced
- 1.5kg fat
- 250g sugar
- 250g easy soy sauce
- 150g chinese white spirit
- 50g salt
- 1 bulge casings
Instructions
- Soak the casings in clear body of water for 30minutes until soft and wash it 4 times .
- Wash the fatness and put it in the deep-freeze for 2 hours. then cut it into small pieces, wash it with hot water and drain. And then pour it on a stadium, add sugar, Chinese ashen spirit and salt. Set aside and marinate for a while .
- Mix lean kernel with light soy sauce in a bowl. Pour the fatten in the bowl and desegregate well .
- Put the kernel mix in the encase. And tie it with dried corn chaff or cotton .
-
Sterilize the sausages by brushing the Chinese white spirit. Use a toothpick to puncture the casing and let the air out. Then wash it with hot water.
Read more: Thai Stir Fry Noodles – Pad See Ew
- Hang the sausages outside for 7 days. Serve it or store it in the refrigerator .
