Where is the best sausage in the country? After the selection, these 6 places are very famous. Do you have your hometown?

Although there are many styles of claypot rice, my favorite is the simple claypot rice with Chinese sausage. The aroma of the burnt rice, with the oily sauce, and the crispy Chinese sausage, is really a delicacy. It is precisely because of claypot rice that I also like traditional meat products like Chinese sausage.

There are many places where sausages are produced in our country. During the Chinese New Year every year, sausages are also an indispensable representative of the Chinese New Year. Among the many sausage producing areas in China, there are 6 places that are relatively famous. Next, let me share with you, where are these 6 sausage origins? Is there your hometown?

1. Cantonese sausage

One of the most important ingredients in the Cantonese-style sausage claypot rice mentioned above is the Cantonese-style sausage from Guangdong. Cantonese-style sausage is made by grinding lean meat and fat into small casings, drying and baking. Different from other local sausages, Cantonese-style sausages will add more sugar and wine, so it tastes sweet.

Cantonese-style sausages are rich in fat and are more suitable for stir-frying with some vegetarian dishes, such as sausage-fried broccoli, sausage-fried cabbage, etc. It can also be used with staple foods, such as claypot rice, fried rice, sausage cakes, etc. There are many kinds of Cantonese sausages, such as pork sausage, beef sausage, squid sausage, pig heart sausage, egg yolk sausage, etc., each with its own characteristics.

2. Sichuan sausage

When it comes to all kinds of sausages, there must be Sichuan-style sausages from Sichuan. Like some of my Sichuan friends, on the New Year's Eve table every year, Chinese sausages, bacon and other preserved meats are the must-have dishes for the New Year's Eve. Sichuan-style sausages are mainly made of various meat ingredients. After twisting them into cubes, they are then added with auxiliary materials, stuffed into casings, fermented and dried.

If it is said that Cantonese-style sausage will add more sugar, then the seasoning of Sichuan-style sausage must be chili noodles and pepper noodles. Different from the sweet Cantonese-style sausages, the Sichuan-style sausages are mostly spicy, and the spicy aroma is tangy after being cut. Sichuan-style sausage itself has a strong taste, and it can be eaten directly by steaming or boiling it. In addition, it is also very delicious when used with garlic sprouts, leeks, bamboo shoots, etc. for home cooking.

3. Yunnan Dian-flavored sausage

Every year in the twelfth lunar month, in the major farmers' markets in Yunnan, you can see all kinds of Dian-flavored sausages hanging out. It can be said that Yunnan sausages have a very long history and there are many kinds. Different from the sweetness of Cantonese-style sausage and the spicyness of Sichuan-style sausage, the taste of Yunnan-style sausage is between them, neither too sweet nor too spicy.

In the process of making Yunnan-style sausages, local specialties such as Qiubei peppers and caoguo are usually added. Use Yunnan-style sausages to steam the rice. After the pot is out of the pot, the aroma of the sausages is fragrant. The rice has absorbed enough oil in the sausages, and the grains are fragrant. You have to eat 2 or 3 bowls of rice to be satisfied.

4. Hunan Xiangxi sausage

Xiangxi sausage from Hunan is also a well-known sausage in the country. If you take Xiangxi sausage and compare it with Cantonese sausage and Sichuan sausage, the taste of Xiangxi sausage is closer to that of Sichuan sausage, and the taste is a bit heavier, but the spicy taste is not as strong as that of Sichuan sausage.

The ingredients used for Hunan sausages range from running on the ground to flying in the sky and swimming in the water. In the production method of Xiangxi sausage, some are naturally dried and air-dried, and some are made by hanging and smoking with firewood. The sausages made by different methods have slightly different tastes. For example, Hunan sausages smoked with firewood will have a woody aroma.

5. Guizhou smoked sausage

Two or three months before the Spring Festival every year, Guizhou people will start preparing sausages at home. After all, the special food of Chinese sausages is indispensable in the taste of Guizhou people. When making sausages, it is generally better to use local pork raised in the countryside, and it should be fat and thin pork. The most characteristic of Guizhou sausages is smoked sausages.

Set up a smoking bucket or shed in the yard, put the filled sausage in a cool and ventilated place, dry it for 2-3 days, and then you can start smoking. When smoking sausages, charcoal fire or pine branches are generally used, and some sugar cane peels or orange peels are added to the fire. The smoked bacon is golden and attractive in color, fragrant all over the courtyard, and tastes with a unique smoky fire.

6. Harbin red sausage

Speaking of sausages in the Northeast, we have to mention the red sausages in Harbin. Harbin red sausage first originated in Russia. It is made of pork as the raw material. After being marinated, it is poured into the casing and made by baking or smoking. The appearance of Harbin red sausage is ruddy in color and full of meat flavor, which is suitable for both rice and wine.

I remember a few years ago, CNN in the United States did a selection of "14 Famous Chinese Snacks Most Missed by Overseas Chinese", and Harbin Red Sausage was selected. In this regard, CNN also gave a comment, "chewy than American hot dogs and more flavorful than British sausages." Harbin red sausage has a garlic aroma and a little smokey aroma. It is full of grain and tastes unique.