Pine Nut-Stuffed Sausage

Pine Nut-Stuffed Sausage

　　Harbin Pine Nut-Stuffed Sausage: It gets its name from the pine nuts inside. The sausage is made primarily from lean meat without tendons and fat that isn’t too soft. The finished product has a brownish color with even smoking. When cut open, the lean meat appears purplish-red, and the fat is milky white, with a clear red-and-white contrast. The cut surface is smooth, and even thin slices hold together without falling apart or cracking. It tastes delicious and has the fresh fragrance of pine nuts.

Pine Nut-Stuffed Sausage is a famous product of Harbin Zhengyanglou and is considered a specialty delicacy. Color: The outer skin is brownish with even smoking, glossy and smooth. The inner fat is white, the lean meat is light red, and the starch is light gray. The outer casing has no wrinkles, is not broken or cracked, and is firm yet elastic. The filling is evenly distributed, the center is fully cooked, non-sticky, and the cut surface is relatively transparent and shiny. Each sausage weighs between 500–750 grams. It has a delicious taste, a fragrant and pleasant flavor, with no pine oil taste, not sticky, and doesn’t stick to the teeth.

Ingredient formula: 100 kg pork, 25 kg mung bean wheat starch, 300 g pine nuts, 3 kg sesame oil, 2 kg green onions, 1 kg fresh ginger, 300 g monosodium glutamate, 4.5 kg refined salt, 120 g prickly ash powder.