Comments on: Taiwanese Pork Sausage

By: Chinese Year’s End in Chushan, Nanto, Taiwan « Brian Awehali

Chinese Year’s End in Chushan, Nanto, Taiwan « Brian Awehali — Tue, 16 Feb 2010 12:12:49 +0000

[...] to smell. In the Chushan countryside, the smells are better. From my bed, I smelled well-seasoned Taiwanese sausages (rice wine, garlic, Chinese cinnamon powder, and soy sauce paste) curing in the next room, along [...]

By: Suanne

Suanne — Thu, 19 Jun 2008 14:01:23 +0000

Hi Tay, the cup size is the regular measuring cup size. The Taiwanese Soy Sauce Paste is optional and the recipe only requires one to two tablespoons. In fact, we omitted the soy sauce when we made the sausage in the community kitchen.

By: Tay

Tay — Mon, 16 Jun 2008 05:16:24 +0000

What is the cup size used?
do u mixed with soy bean? what is the measurement?

By: Suanne

Suanne — Tue, 04 Dec 2007 09:40:52 +0000

Hi Chien, we just dried the sausages in a cool airy place, somewhere away from the warm kitchen.

By: Chien

Chien — Mon, 03 Dec 2007 05:27:07 +0000

Hi, just wondering what temperature should they be dried in?

By: Chia

Chia — Fri, 15 Jun 2007 04:59:03 +0000

maybe i can help you. i a sausages maker
Chia, specialty.meat@gmail.com

By: Keetay

Keetay — Sun, 22 Apr 2007 00:54:24 +0000

Hi Kan, I looking for sausage machine. do u have any contact in singapore?

By: Keetay

Keetay — Sun, 22 Apr 2007 00:53:04 +0000

I looking for sausage machine. do u have any contact?

By: Suanne

Suanne — Thu, 12 Apr 2007 07:39:52 +0000

Hi Kan, I’m not sure where can you get it in Singapore. You can try to ask your local butchers.

By: kan

kan — Thu, 12 Apr 2007 02:36:26 +0000

Where do u buy the sausage skin?I live in singapore and i couldn’t get the skins anywhere.