§ 69. Season and Weather for Making Sausage
The time for making sausage is when there is a dry, cold wind blowing from the north. Such weather usually does not occur before the middle of November. From this time to the middle of January is usually the best season. If made earlier, the weather will not be cool enough. If made later, the chances for sunny weather are lessened, and the meat is not apt to cure so well.
§ 70. Lean Pork Sausage (Shau Yuk Ch’eung 瘦肉腸)
This sausage is made the same as ordinary sausage, except that only lean meat is used.
§ 71. Liver Sausage (Yun Ch’eung 潤腸)
In this sausage, duck liver is used instead of lean meat. Otherwise, it is made the same as ordinary sausage.
§ 72. Tung Koon Sausage (Tung Koon Laap Ch’eung 東莞腊腸)
This is the same as ordinary bean sauce sausage, except that large casings are used. It is not very popular because of its size.
§ 73. Oyster Sauce Sausage (Ho Yau Ch’eung 蠔油腸)
This is made in the same manner as ordinary sausage, except that oyster sauce (ho yau 蠔油) is used instead of bean sauce in making up the pickle.