Sausage is a traditional meat product typically made using natural casings, and it's particularly popular in southern regions. Unlike the northern style of eating it directly, southerners usually slice it and serve it with bread after frying. The sausage has an appealing reddish appearance, and when eaten, it’s juicy and fragrant, making it highly tempting. Traditionally, pork was the main ingredient, but due to rising pork prices, the formula was adjusted to maintain nutritional value and flavor while using a mix of pork and chicken breast. This change resulted in a crisper texture compared to the original version.
**Equipment Required**
- Meat grinders
- Tumblers (750-liter capacity)
- Stainless steel trays (multiple)
- Filled side wagons (quantity depends on production scale)
- Mixers
- Hydraulic enema machines
**Raw Materials and Additives**
- Main ingredients: Pork mince (fat-to-meat ratio 3:7), chicken breast meat
- Additives: Salt, sugar, sodium nitrite, salted crispy rice noodles (provided by Guangdong Sihai Waiye), allspice, black pepper, monosodium glutamate (MSG), red colorants (Temptation Red, Monascus Red), Daqu liquor (over 55° alcohol), carrageenan, protein isolate, corn starch, Tianbo 20955, Tianbo 21027, and 12 natural pig casings
**Formula (in kg)**
- Pork mince: 70 kg
- Chicken breast meat: 30 kg
- Salt: 3.4 kg
- White sugar: 1.5 kg
- Sodium nitrite: 0.01 kg
- Crispy rice noodles: 0.7 kg
- Pepper: 0.34 kg
- Allspice: 0.45 kg
- Liquor: 4 kg
- Temptation Red: 0.003 kg
- Monascus Red: 0.006 kg
- Tianbo 20955: 0.17 kg
- Tianbo 21027: 0.17 kg
- Carrageenan: 1.1 kg
- Protein isolate: 3.5 kg
- Cornstarch: 17 kg
- MSG: 0.85 kg
- Ice water: 65 kg
**Production Process**
1. **Marination** – The meat is marinated to enhance flavor and texture.
2. **Mincing** – The meat is ground into fine pieces.
3. **Mixing and Tumbling** – After cleaning and disinfecting the tumbler, the minced meat is weighed and mixed with seasonings, spices, and liquid. The mixture is then kneaded for 10 minutes before adding carrageenan, cornstarch, and protein. Ice is added to maintain temperature. The machine is vacuumed and tumbling continues for 1.5 hours at 11 revolutions per minute. Finally, Tianbo Fragrance and liquor are added, and the mixture is rolled for another hour before being enamed.
4. **Enamelling, Sticking, and Hanging** – The natural casings are washed, and the enema machine is sterilized. The mixture is filled into the casings, and they are hung evenly for even cooking. A small amount of red colorant is added to the boiling water to give the sausages a more attractive red hue.
5. **Baking and Cooking** – First baking at 70°C for 50 minutes, then boiling at 83°C for 75 minutes, followed by a second baking at 70°C for 40 minutes to dry the surface.
6. **Cooling** – The sausages are cooled down before packaging.
7. **Freezing and Storage** – They are quickly frozen and stored in refrigerated conditions for commercial distribution.
**Usage Instructions** – Thaw slightly, slice, and fry for a delicious, crispy snack.
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