Rushing back to the Tuscan farmstead without stopping, it was already early the next morning, and they barely stumbled to sleep on the van, although they could not achieve the purpose of resting at all, but Sikong Yao and Jean were in good spirits.

When I returned to the Tuscan farmstead, I was immediately relieved by the emerald green and grape aromas, and a little tiredness welled up in my heart.

Jean asked, "How about a morning rest before we start work at noon?" ”

Sikong Yao pondered for a moment and said, "I'm afraid that something will go wrong, why don't you go and rest first, I'll make a small flame ice cream test first, and if there are any defects, I won't have time to deal with it in the afternoon." ”

Jean shrugged and said, "If you don't go to rest, how embarrassed am I, since I want to become a professional pastry chef, I can't rely on you alone, so I'll come too." ”

Sikong Yao smiled and said, "Don't be too reluctant." ”

Jean said disdainfully, "You are." ”

In fact, although Sikong Yao didn't sleep well last night because of the bumpy road, but because after breaking through the boundary, the speed of physical recovery is faster than ordinary people, and although it is a bit exaggerated to say that he is energetic, his spirit is indeed full, and it is really much better than Jean, who is a little sleepy-eyed.

But fortunately, young people are energetic, even if they stay up late, it won't be good, although it is not good in the long run, one night is more than enough for a boy like Jean, as long as you eat something with high energy, you can recover at once.

Jean smiled and said, "No matter what. Let's deal with breakfast first. ”

Sikong Yao said approvingly: "I agree with this." ”

At this time, Sikong Yao and Jean didn't have the heart to prepare a nutritious breakfast for themselves, so they naturally entrusted it to the chef of the Tuscan farm, although the Italians love to drink coffee for breakfast, but although the coffee is refreshing, it can't replenish energy, so the Italians' breakfast alternatives also have a highlight that cannot be ignored, that is, sausages.

Sausages are a type of food that uses very ancient techniques of food production and meat preservation, and are long cylindrical tubes made by grinding animal meat into strips and filling it into casings.

Just as the original pizza beloved by Italians was also introduced from Chinese pancakes. In fact, the earliest invention of sausages also appeared in China. And spread all over the world.

In China, sausages have a long history, and there are many types of sausages, which are mainly divided into Sichuan-style sausages and Cantonese sausages. The main difference is that the broadened flavor is sweet. Sichuan flavor is spicy. In the past, sausages were made every year before the Chinese New Year. And now you can eat sausages at any time of the year. But eating homemade sausages during the Chinese New Year has become a custom in many parts of the south. It has been preserved to this day. The longest sausage in the world was on December 27, 2008, in Bucharest, the capital of Romania, where the chef made a 392-meter-long sausage with 70 kilograms of meat, garlic and other ingredients. Thus breaking the world record.

Sausages are made from a small casing of a pig or sheep filled with a seasoned meat. Sausages generally refer to pork sausages, which are produced all over the country, including Jiangsu Rugao sausages, Yunta sausages, Guangdong sausages, Sichuan Yibin Guangwei sausages, Shandong Zhaoyuan sausages, Hunan Zhangjiajie Tujia sausages, Wuhan sausages, Liaoning sausages, Guizhou small sausages, Laiwu South sausages, Weifang sausages, Zhengyanglou air-dried sausages and Jiangsu sausages, etc.; According to the flavor, there are five-spice sausages, rose sausages, spicy sausages, etc., each with its own characteristics.

However, today, Chinese sausages and Western sausages are fundamentally different. Western-style sausage is the use of Western-style technology supplemented by Chinese flavor and combined with modern vacuum packaging technology, the sausage is processed, there are many varieties of colors, different shapes and flavors, the product can be eaten by slicing, and it is better to fry it, and the representative products are generally crispy chicken sausages, garlic grilled sausages, Vienna sausages, spiced roasts and so on.

Moreover, most Western-style sausages are filled with large-caliber cow cecum and the large intestine of cattle and pigs, which are large in size, cooked and smoked, and the most common ones are small red sausages, large red sausages, etc.

With the development of the world situation, the phrase "local specialties" is about to disappear, and Italian sausages are also flooding step by step, and the sausages of the east, west, south and north are not only staying in the original east, west, north and south, but also Berlin tomato curry fried sausage can be eaten in Freiburg. How far back can the Italian sausage stall industry go back to the post-World War II recovery period, and only when the supply of meat is secured, can fried sausages come into being.

A few years after World War II, a man named Mayer started Italy's first sausage pan-fried stall, right in the square in the center of the city. Later, with the recovery of the Italian economy, the business became more and more prosperous, and the old Maya recruited a son-in-law and continued to run Freiburg's intestines, and the team of intestines continued to expand, until today, the sausage stalls on Münster Square are steaming one after another! The son-in-law of the year, little Mayer, himself became the father of three children, he and his wife have been doing the old Mayer for decades, until not long ago, he disappeared, probably retired. Mr. and Mrs. Mayer were gone, and the sausage cart with their names on it still appeared in the square every day, a man who looked almost the same as Mr. Mayer, who was in charge of the sausage business, and who must have been one of Mayer's three sons, the third generation of sausage Mayer.

There are all kinds of stalls in the square, and it is a lucrative business to sell fried sausages, as long as the weather is not too bad. When it first opened in the morning, most of the sausage bread buyers were workers who were working nearby, eating in overalls and chatting with the sausage boss, who were regular customers there; As the sun rises, more and more people buy sausages, some eat them themselves, some buy them to bring to others, and some buy them raw and go home to fry and eat them; At noon, the market at Münster Square is about to end, but it is the peak of the sausage business, there are queues in front of several sausage cars, whether it is tourists or locals, shopping, sightseeing after feeling hungry, come to a bread and sausage, take out fried onions, delicious, simple, full, while eating while enjoying the cultural scenery around Münster Square, there is a unique rich cultural and historical feeling, and there is also a strong national ethnic customs and food culture.

It would be amazing if there was a food that could be derived into 500, 1,000 or even 1,500 varieties within a country. This is how the Italian sausage became famous.

After a very authentic sausage feast, it can only be described as "delicious or delicious", and in Italy, every place has its own sausage varieties to be proud of, among which the sausages of Goettingen and Regensburg have been famous since the Middle Ages. There's nothing quite like Thuringia's red sausage, a grilled sausage with a delicious smell of marjoram. While the inhabitants of Kassel love to eat their own liver sausages, the people of Swabian are obsessed with black sausages with condiments such as thyme, cloves and beans. There is also the finger-sized grilled sausage, which comes from Berlin, and the sausages are cut into thin slices, slathered with seasoned tomato sauce and sprinkled with a thin layer of curry powder.

Characteristics of the dish: Traditionally, Italian sausage is made with pork, but beef, lamb, and chicken are also OK, but it must have the right amount of fat. The dishes belong to the category of cooking series, and the Italian breakfast sausage is the standard Italian sausage flavor, rich cumin, magnolia, and garlic flavor, easy to make, can be used as a sausage, meat balls can also be eaten, fried over medium heat, or soups, such as tomato sauce, cooked together, the flavor is wonderful.

The fat content of fresh pork is generally about 25%, which can give the sausage a unique elasticity, the beef is too tough and the chicken is too hard, so the raw pork is generally minced, according to the ratio of 2.75 grams of sausage ingredients and 10 grams of water per 100 grams of raw meat, the ingredients are mixed with ice water and dissolved and then mixed evenly with the raw meat.

When filling the casing, the mouth end of the casing will be tied with a small knot, the enema should be tight and loose, according to the length of the sausage needs to be ligated with a thin rope, the filled intestine body should be pierced with a small needle A number of small holes are used to facilitate the removal of moisture and air when drying the intestine, so that the filled sausage can be directly put into the refrigerator for freezing, and can be taken with eating, or directly steamed, or steamed first and then decocted.

When steaming, the core temperature of the sausage should reach 72 °C, and the steaming time is generally about 15 minutes, which can be adjusted and flexibly mastered according to the size of the enema, and then put a small amount of cooking oil in the pot and fry for 5 minutes over medium heat until the surface is browned and the center is cooked thoroughly.

Two breakfast sausages with a little mashed potatoes and carrot slices, two small pieces of bread fried to a golden crisp and a touch of boiled broccoli, it is definitely a classic Italian breakfast.

Sausages and ham are different, do not need time to brew, freshly made sausages can also be very strong flavor, and the minced meat is also very strong after steaming, the taste is just right, because it is far away from the rich cumin, magnolia, and garlic flavor, with a mild taste of pork sausage, for the early morning when the stomach and intestines have not been fully awakened, just right to supplement the energy required by the human body, but also to meet the needs of the taste buds, killing two birds with one stone, it is really satisfying.

After breakfast, Sikong Yao smiled and said, "Okay, let's start construction, target, flame ice cream!" (To be continued......)