Is this a good time to make sausages? Temperature 15 degrees, cloudy

The weather temperature for homemade sausages should not be higher than 20 degrees, and the lower the temperature, the better.

Sausage is a common food in Guangdong, Hong Kong, Macau and other parts of the south. It is made by putting pork into casings made of pig intestines, and then compresses, dehydrates and dries in the sun. Cantonese sausage is its representative. Cantonese sausage is made from pork, which is chopped or minced into cubes and marinated with salt, nitrate (preservative), sugar, koji wine, soy sauce and other ingredients.

A type of raw and dried sausage product that is filled into natural casings and made through processes such as sun-drying, air-drying or baking. If the sausage is stored in the refrigerator, its flavor can usually be preserved for about 3 months. The main producing areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai. Except for the slightly different ingredients, the preparation methods of various types of sausages are roughly the same.

The related history of sausages

Chinese sausages have a long history. Chinese sausages were created before the Southern and Northern Dynasties, and the "enema method" was first recorded in the "Qi Min Yao Shu" of the Northern Wei Dynasty. , whose method has been passed down to this day. Chinese enema sausage does not add starch and can be stored for a long time. It can be eaten after cooking. It has a delicious flavor, mellow and rich, and a long aftertaste. The more you chew, the more fragrant it becomes. It is far better than the enema products from other countries. It is one of the traditional Chinese specialty foods and is well-known at home and abroad. .

There are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Cantonese sausage is sweet, Sichuan sausage is spicy, and Hunan has salty rather than spicy sausages. In the Zhangjiajie area of ​​Hunan Province, sausage making is a major project in preparing New Year's goods.

At the winter solstice, the Tujia people kill their native pigs and make bacon and sausages. At the New Year's Eve dinner, the family eats sausages and blood sausage hot pot, drinks rice wine and chats about home cooking. In the past, sausages were made before the Chinese New Year every year, but now you can eat sausages at any time of the year. However, eating homemade sausage during the Chinese New Year has become a custom in many areas in the south and has been preserved to this day.