Pork Sausage

Directions

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