Processing Technology of Harbin Red Sausage

2025,05,19

Harbin Red Sausage, transliterated from Russian as "Lidos", is essentially the same concept as "Lidos". Many Harbin locals refer to it as "Lidos Red Sausage", while others prefer the abbreviated term "Ha Red Sausage". "Lidos" originated in Lithuania, a country in Eastern Europe. After the construction of the China-Eastern Railway in 1898, a large number of foreigners flocked to Harbin, bringing meat sausage products to the city.
It features strict material selection, exquisite formulas, fine processing, and unique craftsmanship. First, high-quality pure green pork or beef from the cold black soil of Heilongjiang is selected, mixed with various seasonings such as black pepper and garlic. It is then carefully prepared through traditional European-style processes including curing, stuffing mixing, enema, boiling, and smoking.
The red sausage has a garlic flavor and contains many pieces of fatty meat, making it an excellent accompaniment to alcohol. Paired with beer, the taste is simply superb! It can also be sandwiched in large Russian-style bread (lieba), and the flavor is wonderful. The red sausage has a jujube-red appearance. After hours of smoking, its surface remains free of dust. When wiped with a white tissue, no color will transfer onto the tissue. Therefore, the red sausage can be eaten directly, and you should consume the outer skin together with the meat to experience the authentic red sausage flavor — including that slightly smoky, charred taste reminiscent of the wilderness!
Red sausage is also known as enema. As it is a technique introduced from abroad, it is called Western-style red sausage. The raw materials for making Western-style red sausage are easily accessible. The meat filling is mostly made from pork or beef, but rabbit meat or other meats can also be used. The casings can be made from pig, cow, or sheep intestines. Its production process is relatively simple. As long as the ingredients are properly proportioned, the finished product is spicy, tender, and delicious. Compared with traditional sausages, it is less greasy, easier to chew, and has a foreign flavor, making it very popular among consumers.

Red Sausage Recipes

Recipe 1
Lean meat: 90 kg
Pork fat: 10 kg
Starch: 20 kg
Ingredients: refined salt 3.3 kg, edible glucose 10 g, monosodium glutamate 300 g, five-spice powder 250 g
Casings: pig small intestines (approximately 300 meters in length)
Recipe 2
Lean meat: 30 kg
Fatty meat: 20 kg
Beef: 50 kg
Starch: 10 kg
Garlic: 300 g
Black pepper: 100 g
Casings: beef large intestines

Processing Technology

1.Curing:
Rub the raw meat with salt to ensure the salt evenly penetrates the flesh. Generally, the salt amount is 3–5% of the meat's weight. Add 5% of the salt's weight in edible glucose.
Peel and debone the lean meat, then cure the lean and fatty meats separately. After kneading evenly, refrigerate at 3–4°C for 2–3 days.
2.Grinding and Mixing:
Dice the cured meat, add the ingredients, and grind them in a Meat Grinder. Then pour the mixture into starch dissolved in water and stir well. Add the diced fatty meat or pork at this stage.
Stir the meat filling thoroughly while gradually adding water (30–40% of the meat's weight) until the filling becomes sticky.
3.Enema:
Use an enema machine to stuff the meat filling into casings. After filling, tie the casings into sections about 20 cm long with string.
4.Baking:
Place the red sausages in an oven and bake at 65–80°C. The baking time varies by casing thickness: 0.5–1 hour.
The ideal result is dry casings and a red meat filling.
5.Boiling:
Boil the red sausages at 80°C. The boiling time depends on the casing type:
Sheep intestines: 10–15 minutes
Pig intestines: 20–30 minutes
Beef intestines: 0.5–1 hour
The sausages are done when they become firm and elastic.

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