Kaizhou pork rib sausage is made from fresh pork ribs through special pickling and smoking processes. Its meat is tight and elastic, while retaining the freshness, tenderness, and juiciness of pork ribs. Each piece of pork rib fully absorbs the fragrance of the seasoning, making the taste rich and layered. In addition, Kaizhou pork rib sausage still retains the traditional filling process of sausage and has completed the process upgrade. By simulating the temperature, humidity, wind speed and other conditions in winter in Chongqing, it produces sausages that undergo low-temperature fermentation and storage, which is more in line with modern market expectations for the development of traditional preserved meat into healthy food.

The production process of Kaizhou pork rib sausage is relatively complex, but every step is crucial. Firstly, it is necessary to prepare fresh pork ribs and cut them into appropriately sized segments. Then, stir the seasonings such as edible salt, monosodium glutamate, white sugar, Chinese prickly ash and Baijiu evenly, and pour them into the ribs to marinate. There are multiple options for the time and method of marinating, but it is necessary to ensure that the pork ribs fully absorb the aroma of the seasoning. Next, pour the marinated pork ribs into the casing, ensuring they are tightly packed and leaving appropriate gaps. After the filling is completed, tie the ends of the casing tightly with a rope. Finally, air dry and smoke the prepared pork rib sausage until its surface presents an enticing color and aroma.

There are various ways to consume Kaishou pork rib sausage. It can be cooked directly before consumption, or stir fried with vegetables such as garlic sprouts and green peppers. In the cold winter, you can also stew it with your favorite ingredients in a pot, which is definitely a delicious dish. In addition, Kaizhou pork rib sausage can also be eaten as a snack or chopped into small pieces and cooked into various delicious dishes.