How to cut sausage

Chinese sausage is a very delicious food and also a food with a strong flavor of the New Year. Because sausages are usually made in winter, by the time the sausages are made, the New Year has basically arrived. Winter in the south. Every household will hang their own homemade sausages at their doorsteps, filling the air with the aroma of sausages. Dishes made with sausage are very delicious, but cooking with sausage is not easy. So, how should we cut sausage when cooking?

How to cut sausage without breaking it apart

1. When stuffing the sausage, try to stuff it firmly. When stuffing, make sure to stuff it tightly and use your hands to squeeze the meat firmly while stuffing. It cannot be soft. Put the meat in a little bit tighter. But don't fill it too full, just enough to support the casing and leave no gaps between the meat fillings.

2. It will be easier to cut the stuffed sausage after it dries up a bit. Otherwise, there will be gaps inside if there is still air that has not been discharged, and it will naturally be cut into pieces. In addition, after drying for a period of time, if bubbles are found, it is recommended to puncture them again with a needle to exhaust the air.

3. Don’t cut it when it’s raw and drying. It’s best to steam it before cutting. It will be easier to shape the sausage if you steam it and let it cool before cutting. Because sausages are generally air-dried, the moisture content is relatively low. When they are put in the pot and cooked, the sausages expand due to the heat and will definitely fall apart if cut with a knife.

4. Don’t cut it into slices, especially very thin slices, as they are easy to break. You may want to cut it into larger pieces. Or you can just cut it into small pieces instead of slicing it. Or you can just not cut it and steam it as a whole.

5. The knife used to cut sausages must be sharp. Otherwise, the sausages have casings. If the knife is not sharp and the casings are not cut off immediately, they will be pulled and the sausages will be cut into pieces.

6. Add some starch when stuffing sausages and fillings. It can increase the viscosity of the meat, making the sausage easier to shape and more beautiful, and not so easy to chop. Moreover, starch can increase the taste of sausages, making them chewy, and can also absorb the fat in the meat, making them less greasy. In addition, starch is easier to color and looks more appetizing.