Chinese sausage

Winter has announced itself in Hong Kong with the temperature dropping to 14 C.  Hence my wife and I trek to Sai Ying Pun to make our annual purchase of air-dried Chinese sausages at our favourite sausage maker.

Our favourites, among the many kinds, are the lean pork and the goose liver sausages.  

First of all, they are really good tasting. Just the right amount of fat and meat, texture and flavour. 

Perhaps most importantly, we can be sure that they are made locally, in Hong Kong. 

We can literally watch them prepare the pork and other ingredients, stuff the ingredients into the skin, tie them sausages into the right lengths, and then hang them up to dry.  You can see sausages at different stages of drying.  

They start each year in autumn, work until Lunar New Year, and then stop to celebrate the New Year.  The sausages sell very quickly.  If one comes too late, one has to wait until the following year, when they start the cycle again.  

In Chinese culture, everything has its season. Air-dried sausage is a winter food.  It is best to eat it in the right season. Hence our annual trek to Sai Ying Pun. It is an enjoyable experience.