Kouzhen Sausage (a specialty of Laiwu, Shandong)

Introduction to Kouzhen Sausage

Laiwu Kouzhen Sausage is made by cutting meat that is three parts fat and seven parts lean, adding spices, and pouring it into the intestine to create a fragrant intestine. It is also known as a dish on the table. Kouzhen Nanchang is the most authentic, so the sausage, formerly known as "Nan Chang", is a traditional delicacy renowned both inside and outside Shandong Province

What are the product characteristics of Kouzhen sausage

Black brown and shiny, with a fragrant and mellow taste, rich nutrition, and advantages such as storage and transportation resistance

How did the history of Kouzhen sausage come aboutSu Younan's mother was suffering from an incurable illness for a long time. In order to enhance her physical strength, she added various Chinese medicinal herbs to the meat. For ease of storage, Su Younan put them in pig intestines and dried them. She could take them as she pleased and stored them all year round. After eating for a year, her mother recovered from her illness. Su Younan taught his friends the food preparation method to specialize in making and selling it, and named it Kouzhen Nanchang together with the name of the place where the food was produced. Also known as Kouzhen sausage

The production method of Kouzhen sausage

Its main ingredients are lean meat and small intestine from Laiwu pigs, and its seasoning is originally more than ten kinds, plus high-quality soy sauce. After undergoing processes such as scraping intestines, chopping meat, mixing fillings, enema, drying, steaming, etc., it is refined and has a unique flavor

The award-winning honor of Kouzhen Sausage

It was rated as a high-quality product in Shandong Province at two provincial cooked meat product competitions in 1983 and 1985