What is the difference between sausage and salami? The flavor of salami

In real life, people are used to distinguishing sausages from cured sausages for convenience. Sausages, cured sausages, and ham sausages are all given different concepts. Cured sausages are actually sausages. The sausage stuffing that was popular before the New Year also refers to making cured sausages. Because it is mostly made in the cold winter, it is called cured sausage. Every year in the twelfth month, bacon, cured sausage, cured fish, etc. are particularly popular. Sausage is a very old food production and meat preservation technology, which refers to any animal meat, viscera or coagulated blood, which is ground into a mud and then stuffed into a long cylindrical tube-shaped food.

Contents of this article

1. What is the difference between sausage and salami?

2. The flavor of sausage

3. Classification of sausages

What is the difference between sausage and salami?

Chinese sausage is commonly known as salami, which is actually sausage. The sausage making that was popular before the New Year also refers to making Chinese sausage. Because it is mostly made in the cold winter, it is called Chinese sausage. Every year in the twelfth month, bacon, Chinese sausage, and cured fish are particularly popular. However, the word sausage has a wider range. In addition to Chinese sausage, some places also call ham sausage, corn sausage, blood sausage, etc., which are all called sausages and unified as edible sausages. In real life, for convenience, people are also accustomed to distinguishing sausages from Chinese sausage. Sausages, Chinese sausages, and ham sausages are all given different concepts.

However, sausages are usually smoked, grilled, or boiled. Chinese sausages need to be pickled, air-dried, and smoked. The flavors are also different. Chinese sausages have Sichuan flavors, which are spicy. Chinese sausages have Cantonese flavors, which are sweet. Chinese sausages from Hunan and Jiangxi also have salty flavors. Chinese sausages can be stored for a long time.

What is sausage: For the sake of distinction, in real life, people only refer to sausages made of meat, minced into a paste, and mixed with some starch, which can be eaten directly. Sausage is a very old food production and meat preservation technology. It refers to any animal meat, viscera or coagulated blood, minced into a paste, and then stuffed into a long cylindrical tube. Sausage can be boiled and smoked for preservation.

The commonly said characteristics of sausages are: starch is added and can be eaten directly.

What is Chinese sausage: Chinese sausage is made of pork as the main raw material, which is mashed into a paste, marinated with various seasonings, stuffed into casings, and air-dried. Chinese sausage does not contain starch and can be stored for a long time. After being cooked, it is delicious, mellow and rich, with a long aftertaste, and the more you chew, the more fragrant it is. Chinese sausage is a food that is traditionally made before the Chinese New Year.

Characteristics of Chinese sausage: No starch is added, and the meat ingredients used must be marinated with seasoning. It needs to be marinated, air-dried, and smoked. It cannot be eaten directly. Smoking also has a special smoked flavor, which ham sausage does not have.

The flavor of sausage

But Chinese sausage has a different flavor. Chinese sausage is mostly found in barbecue shops. Few people buy and eat it on weekdays. It is only in the peak season during the Chinese New Year. Compared with sausage, it is relatively thin, dry and hard, so no one will grill it and eat it on skewers. Instead, they will steam it and then slice it, or stir-fry it with kale or make cured meat rice. The aroma and taste are completely different from sausage. Sausage is a snack, while Chinese sausage is a dish.

Since sausages are not dried, they have a short shelf life. If they are not eaten within 3 days, they should be frozen to keep fresh. However, if they are frozen directly from fresh raw, they will not be easy to cook through when baked or fried after thawing. The best way is to steam them first and then freeze them to avoid them being raw in the middle. After all, it is safer to eat pork fully cooked. As for whether to eat it with garlic, that depends on personal habits and has nothing to do with sterilization.

Classification of sausages

1. According to the production materials, it can be divided into: light soy sauce sausage (also known as "white oil sausage"); dark soy sauce sausage; duck or pig liver sausage (collectively called moistening sausage).

2. According to taste: sweet sausages, salty sausages, spicy sausages, etc.

3. By origin: Cantonese sausage (Guangdong); Wuzhou sausage (Guangxi); spicy sausage (Sichuan); Hunan sausage (Xiang Xiaowujia), etc. Except for the slight difference in ingredients, the production methods of various sausages are roughly the same. You can choose according to your personal taste when purchasing.