Pork Sausage

1. 1

   mixed all and refrigerate for 30 mins.

2. 2

   stuff into hog sausage skin, wash with Chinese rice wine/whisky

3. 3

   Chinese Way of Cooking: fridge dry for 5 - 7 days, pan fried till sausage skin turn golden brown, add in water [ cover half of the sausage ] cook till all water evaporate.

4. 4

   Western Cooking: boil sausage immediately after stuffing process done.

5. 5

   for 15 - 20 mins.

6. 6

   keep in fridge overnight; smoke sausage the following day

7. 7

   Our way of cooking: Fidge dry for 3 - 4 days, Charcoal to cook

* Per serving · 4 servings · Values may vary.

No additional tips available.