One recipe is for 5 katies - a traditional Chinese measure of weight
(or 3.2 kilos for the information of all others) of pork
The ingredients are:
5 Katies of skinless lean pork with 15% fat
½ tsp. ?Nga Siew? crystals or Sodium Nitrate (Do not use too much)
300 gm Sugar
30 gm Salt
1 tsp. Chinese 5 spice powder
½ cup Light Soya Sauce
3 Tbs. Thick Soya Sauce
½ cup Chinese Cooking White Wine (Arrak)
3 Tbs. Any Domestic brand of Brandy
1 Tbs. MSG
puree of 4 pips of garlic (Optional)
Soak 4 bundles of dried Chinese pig intestine sausage casing in water.
Cut out the fat from the pork and mince very finely with choppers. Rough cut
the lean pork into 1/4 ? to 1/2? size cubes. Mix the pork with fat and all
the ingredients and immediately fill into the sausage skins to required
lengths. Sun dry till done over several days of hot sun. ENJOY !!!!
TIPS: If you are lucky enough to find a source of fresh sausage skins from
your Butcher, use that by all means. If you cannot get enough sun to dry up
the sausage, you can modify an old cupboard or cabinet and a small electric
heater for the job, making sure that the drippings from the drying sausage
does not short out your heater.