Cili Sausage [Hunan Cili Specialty]

What is Cili sausage? Authentic Hunan Cili Specialty: Cili Sausage

Summary:Do you want to know what Cili Sausage is? This article is a detailed introduction to the special product ofHunan Cili - Cili Sausage. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Cili Sausage. The full text takes about 6 minutes to read, mainly including the basic introduction of Cili Sausage and its nutritional value? How did the history of Cili sausage come about? The production method and tasting method of Cili sausage

Introduction to Cili Sausage

Smoked sausage is a well-known product in Xiangxi and one of the most popular meat products. Cili sausage, according to the customs of the Tujia ethnic group, should first chop the lean pork, mix it with chili, ginger, tangerine peel, and other seasonings, and then pour it into pig intestines to smoke for one or two months. Its deliciousness is enough to make many other arrogant "specialty dishes" pale in comparison

1. Beauty and skincare: Contains a large amount of carotenoids, which help maintain the normal function of skin cells and tissues, stimulate skin metabolism, and keep the skin moisturized and tender

2. Nourish blood and qi: Suitable for people with skin color without radiance, loss of redness, and cold hands and feet

How to make Cili sausage

I. Formula lean pork 90kg, white granulated sugar 5kg, fat pork 10kg, refined salt 3kg, monosodium glutamate 200g, Baijiu 750g, fresh ginger powder (or garlic paste) 150g

2. Method

1. Dicing: Cut the lean meat into slices, then into strips, and finally into small cubes of 0.5 cm

2. Drifting: Soak lean diced meat in 1% concentrated salt water, stir regularly to accelerate the dissolution of blood water, reduce the oxidation of the finished product and darken the color. After 2 hours, remove the contaminated salt water, soak in salt water for 6-8 hours, rinse thoroughly, and filter dry. Wash the diced fatty meat with hot water and immediately rinse and dry it with cold water

3. Marination: Mix washed fat and lean diced meat, add seasoning in proportion, and mix well. Marinate for about 8 hours. Flip up and down every 2 hours to ensure even seasoning, and prevent high temperature, sunlight, flies, insects, and dust pollution during pickling<4. Leather intestine: Soak the salt and dry intestine casing in warm water for about 15 minutes, soften it, rinse inside and outside, and soak it in clean water for later use. When soaking, the water temperature should not be too high to avoid affecting the strength of the intestine casing. Starting from one end, place the casing onto the funnel mouth (or the mouth of the skin sausage machine). When it reaches the end, let out the air, tie it up, and then pour in the diced meat while releasing the casing from the mouth. After filling the entire casing, tie the end and divide it into small sections of about 15 centimeters in length

5. Drying: After filling and tying the sausage, hang it in a ventilated place and let it air dry for about half a month. Pinch it with your fingers until there is no obvious deformation. Cannot be exposed to direct sunlight, otherwise the fat will become oily and lose its flavor, and the color of lean meat will deepen

6. Storage: Keep clean and free from dust, cover with a food bag, do not tie the bag mouth and hang it upside down. It is both dust-proof and breathable, and will not grow mold. Steamed and cooled before slicing, it has a delicious taste

Tasting and eating methods of Cili sausage

Sausage stir fried with lettuce

Raw materials: 2 Rugao sausages, 2 asparagus, and 1 garlic

Recipe:

1. Steam the sausage in the pot for about 10 minutes until cooked

2. During the process of steaming sausages, handle the asparagus, peel and slice it. Peel and slice garlic

3. Slice the sausage

4. Add oil to the pot and stir fry garlic slices until fragrant

5. Add lettuce and sausage and stir fry together

6. Add seasoning and stir fry for 1-2 minutes before serving