My apologies for the long delay in posting the next sausage. In all seriousness, it being a Chinese-style sausage, it was held in quarantine leaving China, and then again stateside, and it has only just now reached us.
 |
| Weighing out Pork Fat at the Customs House |
Now that the BS has been dispensed with, we can now see all the photos of our poor sausage's mistreatment along the way.
Meat
- 3 lbs. Pork Loin
- 12 oz. Pork Fat
|
| Weighing out Pork Fat at the Customs House |
Roots & Vegetables
- 1 lb. Shallots
- 4 oz. Garlic
- 1 oz. Shredded Ginger
 |
| The Chopped Ginger was delayed due to its striking resemblance to Gold |
Spices & Seasonings
- 1 Tbsp. Coarse Salt
- 3 Tbsp. Brown Sugar
- 2 Tbsp. + 2 tsp. Soy Sauce
- 1 Tbsp. Oyster Sauce
- 3 tsp. Salt-Peter's 5-Spice Blend
- 1 part Cinnamon
- 1 part Clove
- 3 parts Toasted Fennel
- 2 parts Toasted Anise
- 6 Crushed Thai Chilis
 |
| Ground Fennel: No, I repeat, absolutely No drugs were smuggled here |
 |
| Thai-Style Chili was substituted, as the Chinese simply would not part with their beloved Szechuan Pepper |
 |
Once the mixture was blended it was easier to hide the drugs we planned on smu-
You didn't read that last caption |
 |
| Eventually we got all of our ingredients through, and introduced the roots, vegetables, liquids and spices to the pork |
 |
| Which warranted a closer view |
 |
| The finished product |
And that's it for the making of Sausage #3: Chinese-Style BBQ Pork Sausage. Special thanks to Tara for her helping hands. Many thanks to the dedicated readers. My apologies to all for the sparse nature of this post. Stay tuned for the results, where Sausage #3 makes an outing to an MLS soccer game:
Philadelphia's Union vs New York's Red Bulls
S.P.
No comments:
Post a Comment