What are the methods for selecting high-quality sausages? What kind of casings are used for sausages?

The sausage is hard but soft, elastic, slightly oily on the surface, with a tight cross-section, distinct muscle fibers, and square fat. It has a strong aroma and a prominent meaty flavor. It is not greasy and leaves a lingering fragrance between the teeth. The sausage uses natural pig casings. After cooking, a thin layer of casing can be clearly seen, and it is rich in fat. Such a delicious food, come and see how to eat it!

Contents of this article

1. What are the methods for selecting high-quality sausages?

2. What kind of casing is used for sausage?

3. How to eat sausage

What are the methods to choose high-quality sausages?

The color of Chinese sausage is bright, and the lean meat is natural red or reddish red; the fat is snow-white, the stripes are even, and there are no impurities; it feels dry, the casing is tight, the structure is compact, and it is flexible; the cut surface is smooth without holes, impurities, fat and lean are clear, and the texture is good. The cut surface of the Chinese sausage is rich in aroma and has a prominent meaty aroma. Inferior Chinese sausages are dull in color, the particles in the casing are unevenly distributed, the cut surface has holes, the meat is soft and inelastic, and has mucus, and has a distinct sour taste or other odors. The quality of Chinese sausages can be judged mainly from the following aspects:

1. Appearance: The fat of white sausage is milky white, and the lean meat is bright red, with clear red and white colors and luster. The fat of sauce-colored sausage is sauce-yellow, and the lean meat is brownish red or brown and luster. The intestines are naturally retracted and wrinkled.

2. Press: Hard but soft, elastic, slightly oily on the surface, with tight cross-section, distinct muscle fibers, and square-grained fat.

3. Smell: rich aroma of bacon and meat, and mellow taste of wine.

4. Steaming: You can put the intestines into rice with water and steam them, or wash them and then steam them in a dish. After steaming, the shrunken intestines become round and full due to absorbing water, with a dark red color and exuding an attractive meaty and bacon aroma.

5. Taste: You can taste it whole or in slices. It has a moderately salty and sweet taste, is fresh and delicious, and has a strong aroma of bacon and meat. It is not greasy and leaves a lingering fragrance between the teeth. In autumn and winter, the aroma of bacon is stronger. Usually, the texture of the lean meat of poor quality sausages is sticky, lacks muscle fiber when chewed, and the fat lacks hardness and crispness.

What kind of casings are used for sausages?

The sausage is made of natural pig casings. After cooking, you can clearly see a thin layer of casing, which is rich in fat.

After slicing, the fat and lean parts are alternating, and the color looks normal, without any pigment. Some sausages will have red liquid flowing out after being steamed. It feels like there is no starch, just meat.

How to eat sausage

1. One is steamed and the other is heated in a microwave. The latter takes too long and is a bit hard, while the former is just right. When steamed, it smells lightly of alcohol, which is very tempting.

2. Steam it directly. After slicing and arranging it on a plate, you can see that the meat is crystal clear and has the unique sweet taste of Cantonese sausage. Taking out a piece alone can reveal the crystal clearness of the meat, and the ratio of fat to lean meat shows that there is more lean meat.

3. The effect of the dish presentation after frying directly is that the meat tastes better than steaming, and the color is more crystal clear. After frying, part of the fat is melted, making it more delicious.