Guangxi Northern Sausage

Guangxi Northern Sausage

　　Sausage, commonly known as "lap cheong," refers to a type of meat product made from meat that is chopped or minced, mixed with seasonings, stuffed into animal casings, and then fermented and dried. It is one of the most diverse categories of meat products in China. Sausages can be divided into three main types: light soy sauce sausage, also known as "white oil sausage"; dark soy sauce sausage; and duck or pork liver sausage (collectively called cured sausages).

　　Guangxi Northern Sausage is a representative variety. It is made primarily from pork, which is chopped or minced into small cubes, seasoned with salt, nitrite, sugar, distilled spirits, soy sauce, and other ingredients, then stuffed into natural casings. The sausages are processed through sun-drying, air-drying, or roasting to produce a type of raw, dried sausage product.

　　When storing sausages, such as in a refrigerator, they can typically retain their freshness for about three months.

　　Production and Preparation

　　General Method

　　Ingredients: Pork (skinless hind leg), small pig intestines. Salt, MSG, Sichuan peppercorn, pepper powder, chili powder, liquor, sugar.

　　Production Process:

　　1: Wash the skinless pork with warm water, dry the surface moisture, separate the lean and fat portions, and dice both into 1 cm cubes, placing them in separate ceramic containers.

　　2: According to personal taste, add salt, MSG, Sichuan peppercorn, pepper powder, chili powder, liquor, sugar, and other seasonings. Mix well and cover, then marinate for 8–10 hours. Since lean meat absorbs flavor more easily and fat is richer, the fat is often marinated for 1–2 hours first.

　　3: During the marinating process, prepare the casings. Wash the small intestines with warm water and a small amount of salt or baking soda—but don’t use too much, as this can make the intestines brittle and prone to damage when scraping. After washing, place the intestines on a flat, hard surface and scrape them evenly from top to bottom using a stainless steel ruler or kitchen knife until they become almost transparent. Then rinse them thoroughly inside and out with water, drain, and the casing is ready.

　　4: Mix the marinated lean and fat meat evenly. Fit one end of the casing over a funnel and stuff the mixed meat into the casing. Once the entire casing is filled, tie the bottom end tightly with string. Then knead the sausage by hand to ensure an even thickness. Be sure not to overstuff, as this may cause the sausage to burst during drying. Also avoid leaving it too loose or with air pockets, as this will result in an unattractive shape. Tie the filled sausage into sections every 10–20 cm with string, and prick the bottom of each section with a needle to release excess water and air. Place the sausages in a sunny spot to dry for 3–4 days, then hang them in a well-ventilated, high place—usually under the eaves to air-dry. This process usually takes about 15 days, after which the sausages are successfully made.

　　Premium Sausage Method

　　High-quality sausages have a bright red color with white marbling, a savory and slightly sweet taste, and a rich aromatic fragrance upon closer tasting.

　　I. Recipe: 90 kg lean pork, 5 kg white sugar, 10 kg fat pork, 3 kg refined salt, 200 g MSG, 750 g liquor, 150 g fresh ginger (or garlic paste).

　　II. Preparation Method

　　1. Dicing: First slice the lean pork along the grain into strips, then into small strips, and finally dice into 0.5 cm cubes.

　　2. Soaking: Soak the lean meat cubes in 1% saline solution, stirring occasionally to help draw out blood and reduce oxidation that could darken the color. After two hours, discard the soiled brine, then soak in clean brine for another 6–8 hours before rinsing and draining. For the fat cubes, blanch in boiling water then immediately rinse and dry with cold water.

　　3. Marinating: Mix the cleaned lean and fat cubes in proportion with seasonings, and marinate for about 8 hours. Stir every 2 hours to evenly distribute the seasoning. Avoid high temperatures, direct sunlight, flies, insects, and dust during marination.

　　4. Casing: Soak salt and dry casings in warm water for about 15 minutes to soften, then rinse both inside and out. Soak again in clean water until ready to use—avoid excessively high water temperature during soaking to preserve casing strength. Starting from one end, fit the casing onto a funnel (or sausage stuffer nozzle), and when you reach the end, expel all air, tie it securely, then begin filling with meat cubes. As you stuff, allow the casing to release gradually from the funnel. Once the casing is fully stuffed, tie off the end securely, then knot it at intervals of about 15 cm to create small sections.

　　5. Drying: Hang the stuffed and tied sausages in a ventilated area to air-dry for about two weeks. Test by gently pinching—it should not deform noticeably. Avoid direct sun exposure, as this can cause the fat to render and spoil the flavor, and the lean meat to darken.

　　6. Storage: Keep clean and free from dust. Cover with a food storage bag, leave the bag open, and hang it upside down. This keeps it dust-free, allows ventilation, and prevents mold. Before eating, steam until cooked, let cool, then slice. The flavor is delicious.

　　Main Benefits

　　Sausages can stimulate the appetite and enhance the desire to eat.