Dog Bounce Sausage

Dog Bounce Sausage

　　Dog Bounce Sausage

　　Most people in Guizhou, regardless of age or gender, enjoy eating dog meat. When butchering local meat dogs, the spine is often difficult to process — the meat there does not easily separate from the bones. Discarding it would be a waste, so people remove the skin from the entire spine (from the neck to the base of the tail), chop it up, and some even pound it using a stone mortar (by stepping on one end of the pestle to make it rise and fall, using the downward force to mash the spine into a paste). This paste is then mixed with fresh mint, taro, and other seasonings before being stuffed into cleaned dog intestines. The sausages are then boiled over high heat in a pot for about an hour, removed once cooked, and cut into small sections about 4 cm long. They are typically served with a dipping sauce made of chili.

　　Dog Bounce Sausage not only has a unique preparation method and aroma, but is also rich in protein, calcium, and other nutrients. No wonder locals never tire of it.