Hi Folks
I am thinking about a Chinese (not Lap Cheong) and Indian style sausage and can find very little info on either. There may well be very good reason for this, but going to give it a go regardless.
I am thinking Chinese style something involving;
100% Pork
fresh chopped ginger,
chopped garlic,
chopped spring onions,
soy sauce,
rice wine vinegar,
chopped bamboo shoots
chopped water chestnuts
5 spice.
The Indian one simply using the same sort of spice mix you would for creating a curry, possibly adding natural yoghurt into the mix.
Anyone got any thoughts or experience on these two?