Home Sausage Making

This Chinese sausage is a truly international delight. Use it in fried rice, egg rolls, wantons, or simply enjoy them with a smear of hot Chinese mustard.

Ingredients:

• 5 1/2 lbs. pork shoulder
• 16 to 20 ft. of sausage casing
• 2 ½ tablespoons salt
• 2 tablespoon soy sauce
• 1 cup sugar
• ¾ cup dry sherry or whisky.
• 1 Thai bird chile, minced or 1 tsp. cayenne pepper
• 1 tsp. cinnamon

Directions:

Remove skin from pork and separate fat from the lean meat and dice the meat and fat with a knife into 6mm cubes. Combine all the seasoning in a large mixing bowl. Add the meat and fat and mix well and let soak overnight in the fridge. Tie off one end of sausage casing and attach a funnel to other end and gather casing on funnel tube. Stuff the marinated meat mixture into the sausage casing; tie the casing into 15cm links. Prick the links all over with a skewer to allow air to escape from sausage. Hang them to dry in a well ventilated place until partially dehydrated (sausages should lose about 30% of their original size.