Wind-Dried Sausages

There are two kinds, both of which are about 15 cm (6 in) long; pinkish pork sausages with white pork fat showing through the casing, and pork and duck liver sausages which are dark brown. Sold in pairs, they must be cooked before eating. They are steamed for about 8 minutes, then sliced and served as a side dish with rice. They can also be used as a flavouring in stuffings.