Salted egg sausage is the perfect combination between the sweet and fragrant part of meat with the fatty part of salted egg for a surprisingly attractive taste.
The West River is famous for a variety of delicious specialties that delight visitors, among which it is impossible not to mention the fresh sausage of Cai Lay, Tien Giang province. Cai Lay fresh sausage is famous throughout the country for its delicious taste, but thanks to the great creativity of the people here, we have a new, much more attractive sausage dish that is sausage. salted eggs. Salted egg sausage is the perfect combination between the sweet and aromatic part of meat with the fatty part of salted egg for a surprisingly attractive taste.
What is Sausage?
Sausage is a dish of Chinese origin and has the Cantonese name “lap cheong”. Sausage is a type of sausage made from raw meat stuffed in the intestines of pigs and then dried, has a rather hard texture and needs to be cooked before eating.
The taste of sausages will vary depending on the ingredients used but will be basically sweet and savory. They are usually made from pork and lard but can also be made with beef, chicken, or cuttlefish. The meat is minced or minced, sometimes left raw to give the finished sausage the chewiness and texture. Besides usually being high in fat, meat mixes can sometimes include offal such as liver. Common seasoning ingredients include light soy sauce, salt, sugar, and Mai Que Lo wine. Spices such as five spices, Sichuan pepper powder, and chili powder can be added to the mix to give the sausage a distinct flavor.
Cai Lay Salted Egg Sausage
In My Thanh Nam commune, Cai Lay district, Tien Giang province, there is a craft village specializing in processing and selling fresh sausage products. Sausages are dried and sold right along Highway 1A. On average, the price is from 50 to 80 thousand a kilo for a normal sausage, for a salted egg sausage the price will be about 180,000 a kilo. Because it is a fresh sausage, it can only be stored for about 1 month.
If regular sausages have a ratio of 7 lean 3 fats, Cai Lay’s fresh sausages will have more lean meat than 8 lean parts, 2 parts fat and are marinated with Mai Que Lo wine to create a special aroma for the dish. eat. The sausage is pre-dried in a hot oven to partially dry and then dried by the sun and wind for another 2-3 days, so the sausage is soft and has a delicious taste.
In recent years, consumers have also enjoyed a new dish with a combination of fresh sausages and salted eggs. Cai Lay salted egg sausage is loved by many people. The taste is sweet and sour because Westerners like to eat sweet, so in the ingredients, there is also added sugar, a slight sour taste in the fermentation process of sausages, combined with the extremely attractive taste of salted eggs.
Each salted egg sausage plant, after drying for a few days in the sun and wind, has a white layer of pork fat, but after ripening, this fat layer will melt and blend with the meat. After drying, it will be vacuumed to ensure quality.
Thinly slice each piece of sausage and see the pink and red meat intertwined with the yellow salted egg, just looking at it, it is eye-catching. According to Cai Lay people, to fry sausages well, before frying the sausages, they have to roll over and over a few times in boiling water to soften the crust and then absorb the water before frying it. If not using immediately, you should wrap the sausage in parchment paper and put it in the refrigerator to ensure quality.
This salted egg sausage dish is best eaten with white sticky rice, in addition, it can also be eaten with white rice, roasted with rice.
Currently, ordering Western specialties is no longer as difficult as in the past, you can buy it from afar, but learn carefully to choose a reputable production facility to ensure the right quality and taste. .