Homemade XO Chinese Sauce

1. 1

   Cover the dried seafood with boiling water and rehydrate overnight in the refrigerator.

2. 2

   The next day, drain the water from the seafood.

3. 3

   Render the fresh sausage carefully, going for a deep golden brown without burning.

4. 4

   Pour off the fat except for 1/2 cup.

5. 5

   Meanwhile, puree the seafood in a food processor until finely chopped.

6. 6

   Reserve.

7. 7

   Once the sausage has caramelized, add the red pepper and cook 30 seconds, then add remaining ingredients including the reserved 1/2 cup sausage fat (but not the sesame oil) and cook very slowly, stirring frequently.

8. 8

   The idea is to lightly caramelize the entire mixture slowly over 20-45 minutes.

9. 9

   Once desired coloration has been achieved, add sesame oil.

10. 10

    Combine well and adjust seasoning.

* Per serving · 4 servings · Values may vary.