Sausages of four unique flavors have been preserved, enough for a whole year!

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In the past, the pigs slaughtered during the Spring Festival were supposed to last the villagers for a whole year. So the older generations would try to store enough pork for a whole year. They’d use pig’s small and large intestines to make sausages. Since the meat wouldn’t be enough for making sausages, they had to add other ingredients, such as tofu, broad beans and taro. Over time, it has become our local delicacy. The sausages we’ve made at home this year will be enough for us for a while!
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