腊肠按不同的地域可分为四川麻辣腊肠、东莞腊肠、济南腊肠、蒜香孜然腊肠、如皋腊肠、远鸿睢宁腊肠等多种，不同种类在外形味道等方面有不同的特点。也可分为生抽肠、老抽肠、鸭或猪肝肠（统称润肠）等三大类，大家在选用的时候可以尝试不同种类的腊肠，体会腊肠们给大家的味觉带来的独特享受。[1]
According to different regions, sausages can be divided into various types, including Sichuan spicy sausages, Dongguan sausages, Jinan sausages, garlic flavored cumin sausages, Rugao sausages, and Yuanhong Suining sausages. Different types have different characteristics in appearance, taste, and other aspects. It can also be divided into three categories: raw sausages, aged sausages, duck or pig liver sausages (collectively referred to as Runchang). When choosing, you can try different types of sausages to experience the unique taste enjoyment that sausages bring to you. [1]
做法
practice
1、切丁：将瘦肉先顺丝切成肉片，再切成肉条，最后切成0.5厘米的小方丁。
1. Dicing: Cut the lean meat into slices first, then into strips, and finally into 0.5 centimeter cubes.
2、漂流：瘦肉丁用1%浓度盐水浸泡，定时搅拌、促使血水加速溶出，减少成品氧化而色泽变深。2小时后除去污盐水，再用盐水浸泡6-8小时，最后冲洗干净，滤干。肥肉丁用开水烫洗后立即用凉水洗净擦干。
2. Drifting: Soak lean meat cubes in 1% saline solution, stir regularly to accelerate the dissolution of blood and water, reduce oxidation of the finished product and darken its color. After 2 hours, remove the contaminated salt water and soak it in salt water for 6-8 hours. Finally, rinse thoroughly and filter dry. After scalding with hot water, immediately wash and dry the fatty diced meat with cold water.
3、腌渍：洗净的肥、瘦肉丁混合，接比例配入调料拌匀，腌渍8小时左右。每隔2小时上下翻动一次使调味均匀，腌渍时防高温、防日光照洒、防蝇虫及灰尘污染。
3. Pickling: Mix the cleaned fat and lean diced meat, mix with seasoning in proportion, and marinate for about 8 hours. Flip up and down every 2 hours to ensure even seasoning, and prevent high temperatures, sunlight, flies, and dust pollution during pickling.
