One of my uncles makes Sichuan taste and Cantonese taste sausages each and every yr every time beef shoulder is going on sale for like $1/lb. Well, that point has come round however he isn’t to be had this yr, and I’d like to take a look at it myself. What am I getting myself into? I’ve heard/observed horror tales of the casings bursting and other folks making a common hash of all of it.
