Roasted Osmanthus Sausage
Golden in color, tender and savory, with a fragrant note of Chinese rice wine. Delicious served hot or cold.
Ingredients
pork (washed and minced)
500 g
sausage casing (cleaned)
to taste
white sugar
25 g
baijiu (Chinese white liquor)
10 g
soy sauce
25 g
salt
25 g
Instructions
1
Make the filling
Wash the pork thoroughly and mince it, then add the white sugar, baijiu, salt, and soy sauce. Stir everything together evenly to form the filling and set it aside.
2
Stuff and roast
Prepare the sausage casings by cleaning them well, then stuff them with the prepared meat filling. Pierce all around the casings with bamboo needles to release any trapped air, rinse them well with hot water, and finally hang the sausages on iron skewers and roast them over a fire until cooked through.
