Hepu Sausage [Specialty of Hepu, Guangxi]

What is Hepu sausage? Authentic Specialty of Hepu, Guangxi: Hepu Sausage

Summary:Do you want to know what Hepu Sausage is? This article is a detailed introduction to the special product of Hepu, Guangxi - Hepu Sausage. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hepu Sausage. The full text takes about 10 minutes to read, mainly including the basic introduction of Hepu Sausage and its nutritional value? What are the product characteristics of Hepu sausage? How did the history of Hepu sausage come about? How to make Hepu sausage and distinguish its authenticity? Tasting and eating methods of Hepu sausage, etc

Basic Introduction to Hepu Sausage

Hepu Sausage is made by putting pork into a casing made from pig intestines, and then compressing, dehydrating, and drying it. Handmade sausage, traditional craftsmanship, carefully selected materials. Sausage, commonly known as sausage, refers to a Chinese specialty meat product made from meat as raw material, cut and ground into small pieces, mixed with auxiliary materials, poured into animal casings, fermented, matured and dried. It is the largest variety of meat products in China. Chinese sausage was first created before the Southern and Northern Dynasties, and the "enema method" recorded in the "Qi Min Yao Shu" of the Northern Wei Dynasty has been passed down to this day. Sausage can be divided into three categories: raw sausage, also known as "white oil sausage"; Laoju sausage and duck or pig liver sausage (collectively referred to as Runchang)

Sausage can stimulate appetite and enhance appetite

Energy 508 kcal Protein 24.1 g Fat 40.7 g Carbohydrates 11.2 g Cholesterol 82 mg Thiamine 0.48 mg Riboflavin 0.11 mg

Niacin 4.4 mg Vitamin E 1.05 mg Calcium 14 mg Phosphorus 198 mg Potassium 453 mg Sodium 2309.2 mg Magnesium 52 mg Iron 5.8 mg Zinc 7.61 mg

Selenium 8.77 mg Copper 0.31 mg Manganese 0.36 mg

What are the product features of Hepu Sausage

The color is smooth, the lean meat granules are natural red or jujube red, the fat is snow-white, the stripes are uniform, and there are no impurities; Made from 100% pure meat without starch, it feels dry and comfortable to the touch. The wax coating is tightly attached, with a compact structure and elastic bending; How did the history of Hepu sausage come about when the cut surface of the sausage was smooth, without voids or impurities, with a clear distinction between fat and lean and a good texture

Method of making Hepu sausages

High quality sausages have a bright red color with white flowers between them, a salty and sweet taste, and a rich aroma when savored

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 mud) 150g

2. Method

1. Dicing: Cut the lean meat into slices, then into strips, and finally cut into 0 pieces. A small cube of 5 centimeters

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 well 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

High quality sausage:

The color of the sausage is smooth, and the lean meat particles are naturally red or date red; Fat is snow-white, with uniform stripes and no impurities; Dry and comfortable to the touch, close fitting with wax clothing, compact structure, and elastic bending; The sliced meat is smooth without voids or impurities, with distinct fat and lean characteristics, and has a good hand texture. The aroma of sausage slices is rich, and the meat aroma is prominent

Poor quality sausage:

The color is dull and dull, the distribution of grains inside the sausage casing is uneven, the cut surface of the meat has holes, the body is soft, inelastic, and has mucus, with obvious acidity or other odors

Tasting and Eating Methods of Hepu Sausage

Steamed Chicken with Sausage

Ingredients

2 chicken thighs, 1 pair of sliced sausages, small pieces of ginger, and 2 chopped scallions

Preparation method

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

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

Canned baked potatoes, sausages, and pork belly

Ingredients

600g potatoes, 250g sausages, 123g pork belly, 250g eggs, 25g cooking oil, 100g butter, and an appropriate amount of salt

Preparation method

(1) Boil and slice the preserved sausages (peeled), washed pork and eggs; Heat up and pour in cooking oil. When the oil is 60% hot, add sliced pork and stir fry until colored. Set aside

(2) Wash, cook and slice potatoes; Boil eggs and slice them; Heat up the pot and pour in cooking oil. When the oil temperature is 60% hot, add sliced pork and stir fry until it turns colored. Set aside

(3) Put one layer of potato slices, one layer of meat, one layer of egg slices, and one layer of sausage slices in the can size. Arrange them in this order and add another layer of potato slices on top. Add a mixture of salt, cream, eggs, and clear soup, and bake in the oven until cooked