Sausages are the new year's goods for every household in southwest cities. Do you know how it is done?

Wash and drain the small intestine and pork, peel and wash ginger, garlic and water chestnut, select and wash onions, remove leaves and leave only onion segments. (Note: Never use onion leaves. Not only will the onion leaves turn black after curing and drying, which will affect the impression, but also bad weather will lead to sour sausage and affect the quality stability of sausage. Wipe the pig with a clean wet cloth (do not use water), peel it and cut it into pieces. Slicing is better than dicing, and the sausage poured out by slicing will not have a bumpy appearance. Boneless pork or beef or mutton is chopped into paste, and salt, pepper, cinnamon powder, star anise, sugar, monosodium glutamate, soy sauce, rice wine and other seasonings are mixed evenly. As for the proportion of condiments, it depends on everyone's taste.

When I was a child, I liked to eat rice sausage steamed by Artest (my family name: great-grandmother). Every time we see her wash the sausage and put it on a plate and rice, we will wait by the stove until Mrs. Tai takes it out, slices it with a knife and puts it in a bowl. We don't provide rice ingredients: pepper 30g, pepper powder 50g, Chili powder 80g, edible salt 100g, sugar 40g, soy sauce 20g, high-alcohol liquor 30g and ginger powder 20g.

Sausages are made in different ways. Some people buy meat and take it directly to people who specialize in sausage, and then take it home to dry. Some people buy meat and cook it themselves. Next, I will talk about how to make sausages at home. The inner wall of the mold is brushed with a thin layer of vegetable oil. Put the mixed minced meat into a piping bag, cut a small opening at the bottom, and squeeze the minced meat into the mold in turn with the piping bag. Be careful not to be too full, because the minced meat will swell slightly during steaming to prevent overflow.

China sausage has a long history, and there are many kinds of sausages, mainly Sichuan sausage and Guangdong sausage. The main difference is that Sichuan sausage is spicy and Guangdong sausage is sweet.