Cut open a Sichuan spicy sausage, the sausage casing wrapped in fresh spicy and salty aroma slowly spread out, the hot aroma along the gap in the lid of the pot to run down in all directions. Must be hot, while the sausage just out of the pot, immediately with chopsticks tied to one end, hand up the knife, the meat wrapped in the casing is red and bright, and then set off by the glistening oil, hooked people always can not help but eat while cutting.
Good sausage, there is a secret recipe
Just into the waxing moon, full of thoughts are Sichuan spicy sausage.
In the days of killing Time, boil a Sichuan spicy sausage, the intestine wrapped in various colors of fragrance slowly spread out, the hot aroma along the gap of the pot lid running down. It is important to take advantage of the hot, while the sausage just out of the pot, immediately with chopsticks tied to one end, the hands of the knife, the sausage wrapped in a bright red meat, and then by the glistening oil stains set off, hook people always can not help but eat while cutting.
The water in which the sausage is cooked is occasionally filled with a few slices of white radish, lettuce, and baby greens, which are crisp, soft, and fragrant without the addition of salt, and then served with a bowl of rice, a perfect meal.
One year I went to my grandmother’s house in Leshan, Sichuan for winter vacation. When I walked out of my grandmother’s house, I walked along the thin road to the west and bent around a small corner, and there was a vegetable market. The winter solstice has just passed, the meat stall blew the small intestine of the pig, hanging on the greasy iron hooks, white flowers riding on the breeze swinging, as if to tell passers-by “it’s time to start making sausages. “.
The fresh sausage casing bought Home, farm grass-fed grown up pig forelegs picked to hand, Sichuan sausage this just completed the starting action. Hanyuan pepper, Shuangliu Erjingjie pepper finely stirred, and wine, sugar, salt a kind of seasoning according to the old recipe ratio, evenly mixed with pork pieces. In the air mixed with the fragrance of wine, meat, piled into a small mountain of diced meat into the intestine casing, stuffed tightly, tied into sections, and then in the pork is not stuffed full of places to tie the needle to avoid bursting in the smoking.
This is where the main event begins. My uncle would set up a small tent in the courtyard with pine and cypress branches on the ground, and after lighting it, let the smoke gather inside the tent and smoke the sausages. Gradually, the fishy smell and water vapor in the sausage out of all, the intestine casing gradually ooze bright beads of oil, the color from red to brilliant yellow and then become dark dark brown, sesame pepper crisp and hot pepper mixed with mellow meat aroma, gently floating in the tip of the nose. After a few days of smoking, it was moved to the wood burning stove and hung high, to be taken as you go.
The smoked sausage, even a simple fried garlic can be bursting with rich salty taste, oil rich, entrance with a mysterious green smoke gas.
In the long years, preserved sausage has always occupied a place. This year, the elderly grandmother has stopped making sausages, friends in Sichuan sent me their preserved flavors, accompanied by the message “really very Sichuan”.
I’m not sure if I’ll be able to open the vacuum bag wrapped tightly around the sausage, dark red, yes. The steamed sausage showed its fullness, red meat and white meat burst out in the knife, spicy and fresh aroma hit the nasal cavity, and the sense of smell felt the “freshness” before the sense of taste. The familiar aroma, the non-stop swallowing of saliva, are in evidence of the bag of sausages of the Tao. A light bite, red oil diffused between the teeth, fatty meat provides a glowing overflowing lips and teeth, fatty but not greasy, lean meat is released thick meat aroma, mixed with a little back sweet.
In the time of a plate of spicy sausage, the stirring, uniformly dull and uninteresting disappeared, only the teeth and cheeks between the thick ink spicy salty aroma.
There is no doubt that the bag of smoked spicy sausage from Leshan, Sichuan.
Leshan local production of preserved meat, must use grass and grain fed a year of the annual pig. Such pork is firm and delicate, fat and lean meat is evenly distributed. The sausage produced by this is full of meat flavor, thick but not salty, rich but not greasy. If the sausage only feels frozen in the mouth without aftertaste, according to connoisseurs, most of the pork is not selected well, not enough oil, worrying that it will not last through the whole process of smoking and air-drying, only add salt to make up for it.
Seasoning makes the Food come alive. On the Leshan spicy sausage, the focus is on the word “hemp”. In the remote county of Hanyuan in southwest Sichuan, growing pepper was used as a tribute to the royal Family in the Tang Dynasty. According to the “Han Yuan County” contained, “Han Yuan pepper smell pungent and, use is also wide, the territory of the party, as a tribute …… official Sishi, every year, in addition to tribute, to the capsule seal distribution, the people do not have to not expensive also “. Red color, mellow hemp crisp taste, Han Yuan pepper for spicy sausage injected soul.
Coupled with the help of marinades such as Zigong fine salt and pure grain Daqu, under the smoke, the spices and pork are fully integrated, firm and delicate.
A bowl of white porridge, a few slices of spicy sausage hidden in the porridge, sprinkled with scattered scallions. The slightly sticky rice porridge is simple and mild, the spicy sausage is mellow and hot, and as you chew, the grains and meat dance between your lips and teeth, overlapping each other, and the bland taste buds instantly wake up.
Standing in front of the window, the ear is outside the house whistling wind, the northern bitter waxing moon, but still have this taste of fresh Sichuan spicy sausage. A bowl of hot rice and a plate of sausage, let the stomach warm, let the heart soft.
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