Our First Sausage Making Adventure
...So perhaps one if the most exciting parts of the day was our participation in the sausage process! One of our friends came to ask us if we wanted to watch, and the next thing we knew we were plunging our hands into the blood to stuff the intestines!
Well, THIS was the washing up... but we could see why the tough old guy plunged his hands directly into scalding water from the stove. (Probably nothing to do with germs on his part, but the sheer stickiness of it all...)
Sorry these pics are backwards -- this is me stuffing the finished work into the big wok full of boiling water.
Pretty uniform, eh? Not bad for the first time. When I asked the old man he told me "Hao de."
...Almost finished.
Looking a little lumpy. The novelty was wearing off, but we wanted to do a good job and not leave them with sub-par sausage when they only have a chance once a year!
Everyone was crowding outside the door to watch the action!
This is the oven on which it was cooked.
They had a very efficient system -- extra rice just in case, a steeming "tent," serving basket, and a two burner oven. (One heating clean water and one boiling sausage.)
The girls were sickly fascnitated but unwilling to touch it. (Thankfully, since I'm not sure how I could have tactfully forbid it!) The stuffing is rice and pig blood. Very sticky and certainly not something I want under their nails or stuck to Laney's cast!
Matt started looking a bit green...
As unsanitary and crude as this kitchen was, it was really quite beautiful.
These are the real pros at work...
See how clean the old man's is? Ours was all messy. Good thing we got the small intestine!
I discovered the technique AFTER Matt was well underway. They fold it back on itself, then roll it out as they stuff. This makes it easier, much more uniform, and the outside is left clean!
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