Chinese style cured dry sausage 臘腸

Surprisingly easy to make, very tasty, and I know exactly what is being used- quality meat and seasonings, no preservatives, no colouring.

Roughly mince by machine, or better hand cut into 1/2cm pieces, 1.3kg pork, with around 1/4 fat, I used belly and shoulder meat.

Season with:

15gm salt - 1.2% (of the weight of meat used)

80gm brown sugar- 6%

20gm dark soya sauce -1.6%

50gm wine (1/2 Chinese Rose wine, 1/2 brandy)

 Marinate for a day

This quantity makes around 22 pieces of 20cm long sausages. Hang outside when sunny and hang in 5˚C fridge for the rest of the time until dry, around a week in France with not very strong winter sun. Other people have dried them in 3 days in strong sun, or 1 day at low temperature oven.

To serve, steam for 10 minutes.