Sausage Ribs

Sausage Ribs

　　Method: Cut 10 pounds of lean meat with crunchy bones into large chunks. Add 2.5 liang of salt, 6 liang of sugar, 0.5 liang of monosodium glutamate, 0.5 liang of pepper, 2 liang of white liquor, and 3 liang of Guyue Longshan yellow wine. (The flavor is truly different with the addition of the yellow wine.) Mix well and let it marinate for 3–4 hours before stuffing into casings. The sausage casings must be soaked in warm water to soften them in advance, but do not soak them for too long, otherwise they may easily break during stuffing. After stuffing, prick the sausages all around with a needle to allow moisture and air to escape naturally. Hang the stuffed sausages with string; sun-dry them directly for the first two days, then hang them in a ventilated place to air-dry until ready. You can also smoke them with cypress branches, tangerine peels, orange peels, or similar to give them a darker color—hanging them for 10 days enhances the flavor even more.

　　　　This dish has more chewiness than regular sausage and features an innovative cooking method, making it an indispensable delicacy on the dining table.