Facts about Sausages
It is reading, Cantonese preserved pork sausage,
a fancy gift made by a local 5-star hotel, cell phone picture
This original post was written and lain pending for years due to pictures of Chinese sausages were unattainable. Until last month Minister' wife handed me this, please refer to the picture on the top of the post, Cantonese preserved pork sausage over a gathering
Marvelously, I had been thinking to take some pictures from the local markets to get this article done lately. Also, I might want to try to get a bite of it, since I have been trying all the new things these six months.
Guess what? Minister Wang strikingly interjected while I was reaching out for the Lunar new year's gift from his wife, saying "I was keeping telling my wife that 'Don might be too afraid to eat these Chinese sausage things' all along..." Cool guy, he knew it without being told!
Well, let us steer back to the topic of the original blog entry below now,
It says Shanghai Style "dry-cured" sausage, cell phone picture
I was not much of a pork eater myself for its taste and smell, since a kid,
except salami, pastrami and pepperoni on pizzas
Until recent years, due to the fact I had once accepted intensive assignment works throughout Philippines, between 2004 and 2008, so I had started to learn to eat some pork meat, and lot of rice too. Both are local staple foods.
Speaking of sausages, the American Beef sausage is still my favorite remaining unchanged. Well, maybe a bit of highest grade imported Germany Pork sausages in Los Angeles, southern California, instead of a-world-of-difference (back in it's homeland of) local German sausages.
It says Shanghai Style "dry-cured" sausages, cell phone picture
Types of casings
Fibrous Sausage Casings: They are cellulose impregnated paper and can be used or Summer sausage, salami and boneless ham, but is not digestible.
Collagen Sausage Casings: They are arranged fibers of edible protein and are made from cattle hide which is mechanically removed from the epidemical and flesh layers.
Natural Sausage Casings: Made of later of loose connective tissue beneath the mucous membrane, which is part of the intestines, creates a casing that allows from a juicer fresh appearance.
Also known as "Blood Pudding" and not common in the United States, blood sausages are a delicacy and are popular in many parts of the world like Spain, France, Argentina, and most favorable in United Kingdom commonly as desserts.
2 feet of sausage casings, 3/4 cup finely chopped onions, 1/4 cup bread crumbs, 2 beaten eggs, 1/4 teaspoon black pepper, 1/8 teaspoon fresh thyme, 1 teaspoon salt, 2 cups fresh pork blood.
While Taiwan's favorite variants are, both without casings, either just pure blood curd puddings or mixed with cooked white rice as pig blood cakes.
Processed Meat and Health Risks
What can a daily serving of an average of 1.8 oz (50 grams) of processed meat mean for your health?
42% increase risk of heart disease, by eating processed meat such as bacon, sausage or processed deli meats.
19% higher risk Type 2 Diabetes, percent higher risk of developing type 2 diabetes when process meat is eaten by an individual.
4x more sodium, 50% more nitrate, what process meat contains compared to unprocessed meat.
In contrast to processed meats, research from Harvard School of Public Health above, shows that there is not a higher risk of heart disease or diabetes among individuals who eats unprocessed red meat, such as beef, pork or lamb.
Always remember, Chinese and/or Taiwanese pork sausage is notorious for preserved with overdosed nitrite, sodium tetraborate (or borax, it is not even allowed in most countries) content is norm.
It says "prolonged" sausage instead of typical Taiwanese sausages I usually saw, cell phone picture
Top Dinner Sausage Consuming Cities in America
By Volume based on total retail sales,
1. Los Angeles
2. New York
3. San Antonio/Corpus Christi
5. Baltimore/Washington D.C.
7. Dallas/Fort Worth
8. San Francisco/Oakland