Pork Sausage

• 5 kg ground pork
• 250 grams pork fat marinade with sugar
• 1/4 cup rosemary & thyme mix
• 1 cup Chicken Stock Powder
• 1 can Beer
• 1/4 cup Fish Sauce
• 1/2 cup Sausage/meat spices
• 3 each bay leaf
• 1/2 cup sugar

1. mixed all and refrigerate for 30 mins.
2. stuff into hog sausage skin, wash with Chinese rice wine/whisky
3. Chinese Way of Cooking: fridge dry for 5 - 7 days, pan fried till sausage skin turn golden brown, add in water cover half of the sausage cook till all water evaporate.
4. Western Cooking: boil sausage immediately after stuffing process done.
5. for 15 - 20 mins.
6. keep in fridge overnight; smoke sausage the following day
7. Our way of cooking: Fidge dry for 3 - 4 days, Charcoal to cook

ground pork, pork fat marinade, rosemary, chicken, fish sauce, sausage, bay leaf, sugar

Taken from cookpad.com/us/recipes/355615-pork-sausage (may not work)