The sausage should be prepared in the morning, so that it can be hung up to sun by noon. If it is prepared in the afternoon, there is some danger of its spoiling, especially if the day is not very cold, because it has to be stored over night before it gets much sun. Sunshine and cold north wind are needed to make the best sausage. With five days of wind and sun, the meat becomes hard and firm. In case of rainy or damp weather while the sausage is being dried, it must be hung up in a small room and a small charcoal or wood fire kept burning underneath. If the sausage is not well sunned or dried, it is very likely to spoil, and an effort should be made to get it pretty well dried within five days.
§ 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.