Wuzhou Sausage [Guangxi Wuzhou Specialty]

What is Wuzhou sausage? Authentic Guangxi Wuzhou Specialty: Wuzhou Sausage

Summary:Do you want to know what Wuzhou Sausage is? This article is a detailed introduction to the local specialty of Wuzhou, Guangxi - Wuzhou Sausage. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Wuzhou Sausage. The full text takes about 9 minutes to read, mainly including the basic introduction of Wuzhou Sausage and the product characteristics of Wuzhou Sausage? How did the history of Wuzhou sausage come about? How to make Wuzhou sausage and identify its authenticity? Tasting and eating methods of Wuzhou sausage, etc

Basic Introduction of Wuzhou Sausage

Wuzhou Sausage refers to a meat product made from meat as raw material, cut, ground into small pieces, mixed with auxiliary materials, poured into animal casings, fermented, matured and dried. The representative product is "Loong Boat brand" sausage, including Loong Boat brand cured meat and preserved meat products. Wuzhou sausage originated from Wuzhou Laoji preserved meat in the late Qing Dynasty and early Republic of China. It has accumulated nearly a hundred years of experience in precision processing of meat products, using high-quality raw materials and unique formulas, combining traditional craftsmanship with modern technology, and refined through strict quality control

Sausage has a bright color, beautiful packaging, simple cooking, steaming, frying and deep frying, delicious taste, crispy texture and refreshing meat taste, sweet and fragrant without being greasy. It can be enjoyed in elegant hotels and restaurants, and is also a great accompaniment for family banquets

In this way, the sausage naturally won't drag on the ground, and its processing method is also unique. He carried a load onto the street, and people could smell the special aroma of the sausage from afar, and they could also see the thick sausage. From then on, his business flourished, and people naturally bought it without having to sell it on the street

The production method of Wuzhou sausage

1. Raw material selection. Choose fresh pork, preferably from the thighs and buttocks

2. Cut meat. Peel off the skin, bones, and tendons, and cut them into one cubic centimeter sized pieces of meat

3. Raw materials. Mix the above ingredients thoroughly with the meat and marinate for 2-4 hours

4. Pouring. Wash and drain the casing first for later use. Then put the bamboo tube into the casing for potting. After every 12-15 centimeters of infusion, tie it with a rope until the entire intestine is filled

5. Exhaust. During the process of loading raw materials, it is necessary to squeeze tightly while loading, and try to eliminate the air inside the casing as much as possible. If it cannot be squeezed out, use a needle bundle (needle bundle method: take 15-18 sewing needles, evenly insert the needle eye end into the cork stopper of the thermos bottle by one centimeter) to puncture the casing from time to time, and then squeeze and squeeze to completely eliminate the bubbles

6. Rinse. Rinse the pre filled wet sausage once in warm water to remove any attached dirt and debris, then hang it on a bamboo pole for exposure to sunlight and fire

7. Sun exposure and fire drying. After being exposed to sunlight for 2-3 days, hang it in a well ventilated place to dry. If using fire for drying, the temperature should be controlled at around 50 ℃. The baking time is generally 1-2 days and nights

8. Preservation. When the temperature is below 10 ℃, sausages can be stored for 1-3 months and are usually hung in a well ventilated and dry place

Precautions: ① When drying wet intestines over fire, special attention should be paid to controlling the temperature. Low temperature can easily cause fermentation and spoilage, while high temperature can melt fat and cook lean meat It must be well preserved, otherwise it will cause the sausage to ferment, spoil, and even rot. This will render all previous efforts useless and result in a wasted effort

How to distinguish the authenticity of Wuzhou sausage

Judging the quality of sausages can be done from the following aspects:

Take a look. The packaging of cured meat products must clearly indicate: product name, factory name, address, net content, production date, shelf life, storage method, ingredient list, implementation standards, standard filing registration number, stripe code, etc

Second perspective. White oil sausage fat should be milky white, lean meat should be bright red, with distinct red and white colors and a glossy appearance; Soy sauce sausage fat should be sauce yellow in color, while lean meat should be brownish red or brown with a glossy finish. The intestinal body is naturally wrinkled; There is obvious lean meat fiber on the cross section, and the fat meat is in the form of square granules

Press three times. High quality sausage is hard with a soft texture, elastic, and has a glossy surface; The sectional tissue is tight and the muscle fibers are distinct. Low end intestine feels soft and cotton like, lacking elasticity (with added artificial protein)

Four smells. The aroma of wax and meat is rich, and the taste of wine is mellow; Soy sauce sausage has a fragrant and mellow taste

Five steaming. High quality sausages can be steamed or washed with water and then steamed in a dish over water. After steaming, the contracted sausage body becomes round and full due to water absorption, with a dark red color and a tempting meat and wax aroma. Low grade or inferior sausage may shrink and have poor recovery ability when steamed, and even red meat juice may seep out (due to the addition of artificial colors)

Sixth grade. It can be eaten whole or sliced diagonally. High quality sausages have a moderate salty and sweet taste, delicious and tasty, with a rich aroma of wax and meat, and can be eaten without being greasy. The fragrance lingers between the teeth, and in autumn and winter, the wax aroma is even stronger. The texture of low-end sausage lean meat is sticky, lacking the fibrous texture of muscles when chewed, and the fat lacks hardness and crispiness

Tasting and Eating Methods for Wuzhou Sausage

Sugar Stir fried Sausage

Ingredients: Two first grade Wuzhou sausages, half skinless bacon, 100g celery, 50g red chili, 100g corn kernels, 100g green beans, 1 teaspoon each of salt and sugar, and 3 teaspoons peanut oil

Production method: (1) Steam sausages and skinless bacon, cut into small pieces

(2) Wash and chop the cucumber, chili pepper, and celery

(3) Remove the oil from the wok, stir fry the cucumber, red chili, celery, green beans with salt and sugar until cooked, then mix with sausage and bacon to eat

Steamed Chicken with Sausage

Ingredients: 2 chicken thighs, 1 pair of sliced Wuzhou sausages, small pieces of ginger, 2 chopped scallions

Preparation method:

(1) Wash the chicken maw, wipe dry and cut into pieces, add seasoning and scoop well, add ginger and scoop well

(2) Put down Wuzhou sausage and steam until cooked, then add scallions and steam for another minute