Harbin sausage

　　Harbin sausage originated from Lithuania of Eastern Europe. Since the Middle East railway was built, many foreigners came to Harbin and brought the sausage manufacture skill to Harbin. The sausage manufacture skill had a history over a hundred years in Harbin. The main material includes pork, casing (Animal casings, the small intestine casing of pigs or cows is the best), starch (potato starch is the best), Garlic, salt and nitrate. Half of the sausage contains lean pork, one third of the sausage contains fat pork, a few added with beef and the rest is starch and condiments.

　　Harbin sausage originated from Lithuania and then passed to other European countries, especially Russia, in the category of air-dried sausage. Lithuania lies along coast of the Baltic Sea with wet climate, not convenient for air dried, additionally it is heavily occupied with forest, in order to speed up air-dry, the sausage is smoked and roasted by sawdust. The combustion process of wood produces a kind of mixed gas rich in carbonyl (>c=0) which can kill large amount of microbe and extends quality-date. Later the smoked sausage came into being. For the local ethnic, every family has furnace, drink and bread, and self-made smoked sausage.

　　Harbin sausage came from Russia and passed to Harbin by a technician in 1913. The earliest factory for manufacturing Harbin sausage is “meat processing factory of Harbin”.

　　Harbin sausage is vey popular in local overseas Chinese and began to be circulated around. According to the taste of Chinese, the local made some improvement and little by little became a gourmet. The recipes of red sausage are almost the same, the manufacture skill includes choosing material, trimming, mixing, prickling, mincing meat, disturbing, filling, roasting, boiling, smoking, cooling and packing. Before liberation, there are many famous sausage factories.

　　Harbin sausage is a regional concept, refer to sausage made in Harbin. Harbin sausage became a local famous food after constantly strive for perfection and long-time experience gathering. The industry demands high-criteria for manufacturing Harbin sausage includes outside: dried, evenly thin, orderly, bending naturally, wrinkle, flawless, smoke-free; Color: bright red date and evenly; texture: tight, resilient, cutting, slice without big pore, diced fatty, fruitless; Taste: medium-salty and fresh, pleasant smell of smoke and garlic, without peculiar smell; without any impurity substance.

　　Harbin sausage is mainly served direct. At the same time, it can be served with various vegetable. Such as: garlic sausageMaterial: two Harbin sausages with green pepper, four garlic and chicken essences.

　　Fried Harbin sausage direct on both sides.

　　When Harbin sausage turns transparent, added with garlic and pepper, deep friedFried one minute added with chicken essences.

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