Shimen Sausage [Hunan Shimen Specialty]

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

Summary:Do you want to know what Shimen Sausage is? This article is a detailed introduction toHunan Shimen specialty - Shimen Sausage. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information about Shimen Sausage. The full text takes about 4 minutes to read, mainly including the basic introduction of Shimen Sausage and how its history originated? The production method and tasting method of Shimen sausage

Basic Introduction to Shimen Sausage

People who have eaten Shimen Sausage have a lingering aroma and a desire to eat it. Shimen sausage is a unique flavor dish of the Tujia people and a delicious delicacy for entertaining distinguished guests. After the New Year's pig slaughter, wealthy families usually make about ten pounds of sausages for use as food and drinks during visits from high-ranking guests

As sausages are wrapped in sealed pig intestines and grilled over smoke and fire, they are particularly resistant to storage and can be hung in a ventilated and cool place without spoiling for a year or so. Due to the delicious taste of sausages, children in both urban and rural areas cannot resist the temptation of that delicacy. They clamor for sausages to eat every day, and adults can also satisfy their cravings through children's mouths. Therefore, the consumption rate of sausages in most households is the fastest, often running out shortly after the Spring Festival. However, in recent years, with the development of the commodity economy, sausages can be bought on the market at any time, so there is no longer a worry of running out

The production method of Shimen sausage

Sausage production is very particular. First, you need to choose high-quality pork belly and add a small amount of fat. Cut the lean meat into strips and mix it with a suitable amount of chili powder, salt, five spice powder, orange peel and other seasonings. Rub it repeatedly by hand to blend the seasonings with the lean and fat. Then pour the kneaded raw meat into the washed pig's small intestine, and use chopsticks to stick the meat tightly into the intestine while pouring it. After the intestines are filled, tie a knot with a rope every foot or so for hanging and grilling. Before grilling, the pre filled intestines can be dried in the shade for two days, and then hung on a beam above the fire pit. They can be carefully fumigated with firewood, sawdust, peanut shells, orange peels, and other materials. For those who have the conditions, charcoal is often placed in a relatively closed iron bucket for a better flavor. After about half a month of grilling, a string of golden colored sausages is made

Tasting and Eating Methods of Shimen Sausage

There are various ways to eat sausages, mainly four: first, cut the washed sausages into slices, stir fry them briefly, and eat them immediately. The second is to cut the sausage into 2cm long sausage tubes and steam them until cooked, then hold them in your hands and eat them. The third method is to wrap the sausage in fresh tung leaves or wet coarse red and cook it in ashes before eating. The fourth is to make sour and spicy hot pot. Cut the sausage into thin strips, stir fry it with preserved meat, preserved heart or stomach, and dried chili shells, and then stew it in hot pot. The Tujia people call it "Sanla Hot Pot". Sanla hotpot has a fragrant aroma and a spicy flavor that leaves a lasting impression. Its distinctive features are unforgettable for both ordinary diners and foodies