Although sausages have similar appearances, in every place—whether it is because of the good climate, eating habits, or the combination of local customs and customs—sausages will change into a variety of things. The fresher you taste the better the German white sausage, the Italian salami fermented by microorganisms in the air, the unique Thai sour sausage, the cuttlefish sausage from Taiwan, the Lianzhou sausage, all the food can be turned around gorgeously as long as you put them in the casing!