When it comes to sausages, each place has its own local flavors, brands and handmade practices. Just like the provinces in the southwest region, in addition to bacon, there is also the habit of making sausages by the way, and the taste is also very local, and it is one of the local products that can be used as a special food business card. If you look at sausages from another angle, this is indeed an inseparable part of the life of the locals in each region or city, and even an indispensable life memory in the process of growing up. Then as a northeasterner, especially the indigenous people within the administrative scope of the ice city of Harbin, it can be said that they are no strangers to the sausage meat filling products such as red sausage and powder sausage, after all, it is a high-end food from snacks to hunger in the town. Speaking of high order, it is because in addition to the relatively high cost of ingredients, sausages are relatively complicated to make.
And whenever something delicious is delicious, it is rarely simple and bright to make. On our side, some families also have the habit of making handmade sausages every autumn when the season comes, and the proportion of fat and lean ingredients of meat filling and the recipe of seasonings are also the "martial arts secrets" that are secretly passed down from each family, so the same meat filling is really different and flavorful. Especially due to various conditions, it is not possible to do it, and buying ready-made sausages is a common choice for the public. After all, it is convenient to spend money to buy, and the old-fashioned taste is really good and there are many varieties, in addition to the price is more expensive, there is really no other problem. Therefore, in addition to the New Year when I was a child, I usually could not eat the delicious sausage, and only when I was invited by the family, called by the adults to go to the restaurant to rub rice or have the opportunity to attend the wedding, I had the opportunity to eat.
Because the sausage is easy to eat and cut into slices and simply plated, it is quickly served as a dish to make up a number, so as long as it is customary to invite guests to the banquet, in addition to the cooked hard dishes such as roast chicken and pork head, sausages will definitely have. At that time, according to my observation, for some wine lovers, in addition to the necessary fried peanuts and beans, sausages are the first choice for cost-effective appetizers in the cold dish of meat dishes. As a meat-hungry child, sausages are also the "angels of food" that soothe restlessness. Especially when parents stay in restaurants or wedding banquets, they are somewhat "excited" about these meals that they usually can't eat. Those steaming in the table C position of many big dishes at the same table other people no one moved chopsticks who dare to move the first chopsticks so irrationally everywhere? Therefore, the plate of sliced sausages that sits at the table has also become the exclusive use of caring for children before the official opening of the table.
Speaking of Sausages in Harbin, when I was a child, I used to eat The Red Sausage of Qiulin, so much so that in my current cognition, I almost equate the Red Sausage with the Lidaos of the Autumn Forest. I know that there will be many people who will scoff at my perception and say that how can you, the "earth turtle mountain cannon", know this intestine like a foreign tourist! Because this red sausage is the first red sausage I came into contact with when I was a child, and the garlic flavor is fat, lean, balanced, starchy, less fleshy and tight, especially the process of being burned by charcoal in the oven, it has a unique smokey smell compared to the appearance of other sausages. Also because there is a charcoal smoking process, although there is no problem in eating directly, it is better to wipe it with paper as much as possible before eating, or tear off the outer casing and eat it, so as not to rub the charcoal ash and baked grease on the hands and stain the clothes.
I haven't eaten red sausage for a long time and am ready to buy a supermarket near my home, and when I get to the place, it is better to rush than to catch up: people have withdrawn the cabinet. Since life has closed the door for you to buy sausages, it will open a new door for you to encounter sausages. One day, while shopping in the market, I came across a butcher shop that happened to sell sausages and was preparing a new oven of sausages. Because I didn't know how the taste and status of this sausage were, I cautiously bought two sticks to take back to taste, and watched the whole sausage in real time during the smoking process in the oven in front of the store, and three groups of people came to buy sausages one after another, it seems that my luck is still good The taste and quality of this sausage should be OK.
Having said all this, how does this sausage taste? If the Red Sausage of The Autumn Forest Is a Reference Standard, the butcher's version of the Red Sausage on the whole is the same garlic flavor, and the similarity in taste is about 70%. But the saltiness is moderately not as "salty" and garlic flavor as the Red Intestinal of Riddance. On the palate, this intestinal meat is more delicate, and the state of the meat filling is almost similar to that of the plastic sealed ham sausage in the grocery store, because the relative starch adds a little more personal feeling, and the solid feeling of eating the "pure meat" of the Red Sausage of Ridaus is completely gone.
The smoky taste is passing, because it is smoked with white sugar, so the appearance color is also relatively red and has a hint of sweetness to eat, but the smoking time is only twenty minutes to half an hour after all, and there is no such long smoking time as Ridoz so that the smoking flavor is more attached to the casing skin, and the meat filling does not enter too much. There is a point that I personally can eat the aftertaste of the sausage is slightly bitter, personally speculated that this is the store in order to make the sausage taste better in addition to adding sugar to freshen up also added a little more MSG that makes me feel slightly more, resulting in a slightly bitter aftertaste This has to be said to be a minus, I hope that in the future, the store will be merciful to moderate seasoning. All in all, this sausage is edible and buyable, and is suitable for three meals, and is a replacement for the Red Sausage of The Wordes.
Next, I will also go to buy handmade sausages made by other stores to try.
Do you also have sausages in your hometown? What kind of texture and taste is it?
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Harbin red sausage Qiulin cuisine