For a long time, Chinese sausage has become a traditional dish, can be used in daily meals and is an indispensable dish every time Tet comes and spring comes.

According to our ancestors, the sausage dish originated from the difficult days, when every year a pig was butchered to make banh tet, Tet trays or offerings. The remaining meat, because there were no refrigerators or freezers like today, our ancestors came up with a way to process it into sausage to preserve it for a long time. Perhaps sausage was shaped into long, round, firm pieces, so it was used as a gift, or enjoyed during Tet as a symbol of a prosperous and full new year.

Making sausage seems simple but is quite complicated, if not done properly, the sausage will easily spoil. According to Ms. Le Hong Cuc (Khanh Hoa commune, U Minh district), who has experience in making sausage, to make delicious sausage, you must choose fresh pork. First, prepare the meat, the small intestines are thoroughly cleaned with water and white wine. The lean meat is skinned, cut into small pieces, and the fat is diced separately, then mixed with spices to taste. The most complicated step is stuffing the meat. With the small intestines carefully prepared, stuff the meat about 15-20 cm deep, then tie it into pieces. Then put everything out on a rack in the sun for 3-4 days, the sausage will ferment, dry, and can be packaged for storage.

Mrs. Le Hong Cuc's family woke up at 5am, bought fresh pork at the slaughterhouse and prepared the sausage making steps to dry in the sun.

“In the past, the most difficult step was to mince the meat and stuff it into the intestines carefully so that the intestines would not “break”. Nowadays, sausages are made almost all year round for use and to serve consumer needs. Manual steps have been reduced and replaced by machines to grind and stuff the meat, so it is faster, more productive and especially ensures food hygiene and safety,” said Ms. Kim Cuc.

Thanks to being dried in natural sunlight, the sausage has a rosy red color and a more delicious flavor.

Making Chinese sausage is complicated, but when eating, the preparation is very simple and quick. The sausage is left whole, washed with hot water, then steamed or fried, grilled, or boiled with coconut water until the water is gone, then cut into bite-sized pieces, add a few slices of fresh garlic, served with white rice or processed into many more elaborate delicious dishes. The aroma of garlic and pepper spices, the rich, sweet taste of the meat create a dish with a unique flavor.

After drying, the sausage is packaged and vacuum-sealed, so it can be used for a long time.

In all regions of the country, there are many types of sausages with different flavors. During Tet, in the homes of people in the West, there are always delicious sausages for the whole family to enjoy and to entertain guests. This simple, rustic dish not only attracts tourists from far away, but also enriches the culinary culture of people in the river region./.

Performed by Thao Mo

Source: https://baocamau.vn/lap-xuong-que-don-tet-a2140.html