Approximately 6 inches long, Chinese sausage is darker and thinner than Western sausages. The most common variety is made with pork and pork fat, but you'll also find other varieties made with duck liver or even beef. Chorizo is Spanish or Mexican pork that is precooked and cured and comes in a variety of options. It's spicy and is often served for breakfast or as part of a larger meal.
In contrast, regular sausage is raw meat seasoned with fennel or anise, resulting in a less spicy flavor. The sausage is usually pork or turkey meat. The shape and color define the variety. Thin, dark sausages are probably made with pork or duck liver.
The dull red ones with bright white spots are likely made with pork and pork fat. Chinese dry sausages are not smoked, they are only dried. So are most Italian and Spanish dried meats and sausages. On the other hand, in northern European countries, such as Germany, Poland, Russia and Lithuania, almost all dry and fermented sausages are smoked. In some parts of China, sausages were traditionally made from animal blood. This practice has since been discontinued in most areas.
However, Asian cuisine still often uses ground pork to create sausages. An example is mortadella from Lebanon, a semi-dry fermented sausage made from beef and a unique combination of spices. When it comes to stuffing the sausage meat paste into animal guts, stomachs and bladders, at least in domestic production, a high temperature cannot be applied to sausages stuffed in larger casings, for example 40 to 60 mm. This is because the heat will create a hard surface and the moisture inside the sausage cannot evaporate. Eastern European-style sausages were manufactured in Harbin, the largest city in Heilongjiang province in northeastern China. This term encompasses a variety of sausages from China that were made between 300 and 500 A.
D. The Chinese employ an ingenious way of marking the grades and quality of their sausages by using hanging cords of different colors. Landjaeger or landjäger is a type of fermented and semi-dry German sausage that is one of the favorite snacks in the Dutch country of Pennsylvania.Lap cheong is a dry (raw) sausage so salt must be added in sufficient quantity to prevent it from deteriorating and dangerous bacteria from growing. The driest of the group is so firm that soaking the links in water, as you would with hard Chinese bacon, is the best way to highlight the flavors and textures of the sausage. The relatively high drying temperature results in a short drying process due to the small diameter of the sausages which in turn does not provide favorable conditions for healing and flavor-producing bacteria such as micrococcus and staphylococcus to react with meat and develop flavors.
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