|At this point the sausages are clearly just getting warmed up, showing a little color in their complexions.|
First off, my apologies for the long delay in finishing this Chinese BBQ Sausage post. In honor of the MLS Finals last Sunday, and in the spirit of the WikiLeaks Cablestravaganza (which, for the record, I am very against), here are the secrets of the Chinese Sausages, Exposed!
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|