§ 64. Preparation of the Meat for Sausage
Use hams, shoulders, chops, fat back, and neck. Sometimes the liver is added to give a dark color. No belly meat or tough parts should be used. Separate the lean from the fat meat. Chop into pieces about one-quarter inch in diameter, or run through a sausage mill. One part fat and one part lean meat is generally used, though the proportion may vary either way, to suit the taste and demand.
§ 65. Sausage Casing (Ch’eung I 腸衣)
Sausage casing is generally made from the middle coat of the small intestines of sheep although it is also made from the intestines of the hog. The casing is very thin and transparent. Some casing is prepared in Canton, but most of what is used in Canton comes from Shanghai, as there are comparatively few sheep or goats slaughtered in Canton. The dried casing sells for $3.00 to $6.00 a catty.