Two years on and still so much to learn in Nanning - Sausage making
Yep, as this year draws to a close I am in my second of continuous living here in Nanning China.
2009 will be my third.
Just like Frank, Regrets, I've had a few but overall my experience has been A-OK.
Of course, I miss those back home like crazy.
My wife's shop does make living here a little more bearable.
Having something to do, something worthwhile, somewhere to go eases the boredom.
How much longer though - that's the question!
Sausage craving! - would there be an ology or an enia or ania for that so that I could pigeon hole myself easily? A place for everything and everything in it's place…
Bangers, what is it about them, I suppose most English (am I allowed to refer to myself as English anymore or will some 'group' take offence) have been brought up on them in varying amounts.
For me, once a week Banger night, sometimes grilled, sometimes fried and sometimes casseroled, Bangers and Mash, Toad in the hole, cold in a sandwich with Branston Pickle - Oooo, scrumptious.
So it came as no real surprise to me that suddenly a few weeks ago the craving started. My sausagenia, My Bangerology, My sausagania.
Ok, I know we have a Walmart here in Nanning, but come on, it's an American shop...in China and I doubt they would know a proper sausage if it turned up in their trousers, either of them, nationality that is.
So, a couple of days ago I set off on my quest - To make my own bangers. Yeah…
Today, Christmas day as I write this, I am on my second batch…Yummy
It ain't bin easy.
Firstly, the skins, sausage skins were probably the most difficult to find here in Nanning but after a little lateral thinking, find them we did.
Easy, just go to a Chinese sausage maker, as you do, and make them an offer they cannot refuse for four skins…Steady…!
My wife had worked out that for our first couple of experimental batches using about 2Kgs of pork we needed four skins - it's a length thing…
What a joy to behold, all my Christmases came at once this year, sausages, almost proper sausages on Christmas day here in Nanning. Mmmm….sizzle sizzle.
We are still in the experimental stages, you know the sort of thing, ingredients, quantities, herbs etc, but the good thing is, it don't really matter, cos they all taste good, not a spoonful of sugar, anywhere.
Those in China or that have visited will know what I mean.
And just to raise the temperature still further, you should try making sausages with your love partner, I defy anyone to actually make them without ending up aching from the raucous laughter…
http://www.sausagemaking.co.uk/
http://www.sausagelinks.co.uk/Recipe_Making.asp
