Cantonese sausages are mostly thin and long, while the "short intestines" of Dongguan Gaobu are not the same.
As the name suggests, the "dwarf intestine" is "short and thick" in appearance, with a body length of 2 to 3 centimeters.
Its shortness is to allow the air and water in the intestine to flow out in all directions, otherwise it will make the flesh sour and smelly; its coarseness is to cook the original grains, tightly lock the fleshy feeling and oil aroma of the sausage, and wait for the burst of the mouth to bite down.
This shape is destined to be different in the tiefa, and the length of the distance will also affect the taste.
Speaking of the origin, it is said that in the late Qing Dynasty, Lü Jia, a villager in the local Village of Zhu Hom, created a sausage with a thin and fat amount, which was properly matched with ingredients and was popular in the local area.
Although the business is good, but Lu Jia because of his short stature, and the sausage is too long, whenever he sells along the street, there will always be mud and sand, for convenience, he will make the sausage into a short and thick shape, so that the prototype of the "short intestine" of Gaobu began to form.
"Short baby intestine" has a history of more than 100 years and has been passed down for 4 generations. After a period of boldness, the current "dwarf intestine" process has become more and more mature.
The production of "dwarf intestines":
Starting from the selection of materials, it goes through 8 steps: ingredients, mixtures, enemas, needle eyes, knots, decontamination, hanging drying, and raw drying.
Material selection
The key to making sausages, good fresh native pork, its fresh and tender pork will be more added to the sausage; the cut meat must be cut by hand, according to the fiber pattern of the pork itself, so as not to affect the taste of the meat.
Ingredients, mixtures
The fat and lean ratio is generally seven three or six four, but if you want to burst the pulp, you can mix it with five or five, chop it and mix it with soy sauce, wine, salt, sugar and other ingredients.
Ingredients also need to be carefully screened:
Most of the wine is made of fenjiu, which is not blended with the original pulp liquor, and the pure flavor of the sausage is good enough;
The choice of soy sauce not only values the bean flavor, but also the depth of the sauce color is also very important, because the color is too dark, which will cover the original color of the meat and affect the appearance.
enema
Rinse the pig casing with water, rinse it and stir the meat until gelatinous.
Tie the eye knots
Hand-filled sausages, tie knots every 2 to 3 centimeters, and then take a small needle to poke some small holes in the intestine to vent.
Decontamination, hanging, drying
Wash the intestines with warm water, wait for the oil to be removed, put them in the vents to dry, and when the intestines become dry, they can be taken off and stored in a cool place.
How does the sausage taste when you do this?
Needless to say, the taste of biting down is a bit like the traditional Chaoshan pee cow ball, with a little bursting feeling, and some crisp and Q bullet bite strength, the characteristics are very distinct.
If you have the opportunity to go to Dongguan, Gaobu's "short intestine" is really worth a try!!
Source Fragrant Food* recommended