| 摘要 |
<p>Sausage skin, made of animal gut, is permeable to air and results in a better taste than synthetic skins. The irregular shape of gut has induced the sausage manufacturers to produce skins of natural gut strips, sewn together to produce a smooth cylindrical shape. To make this type of skin suitable for boiling sausages, an edible sealing material, produced from rind extract, sugar and lard, is sewn into a double seam at both ends of the strips, before they are inverted inside out for filling with minced meat. This provides seams which do not split or leak when the sausages are boiled.</p> |
