Prep the pork: Trim all fascia and sinew from 1000g pork shoulder—this ensures a smooth, tender texture. Cut the pork into small chunks, then place in the freezer for 2 hours. This firms up the meat, making it easier to grind without turning into a paste.

Grind the meat: Pulse the chilled pork chunks in a meat grinder until coarsely ground. I also chop a handful of pork into small meat dices to add extra texture—mix them into the ground meat.

Season & bind the 肉馅 (meat filling): Transfer the ground meat to a large bowl. Add 60g potato starch, 40g oyster sauce, 20g honey, 20g salt, 16g sugar, 2g white pepper, 2g black pepper, 40g glutinous rice wine, and 2g red yeast rice powder (if using). Pour in the 100g icy green onion & ginger water (with ice cubes still in it—low temperature helps the meat release natural gelatin and bind better). Stir vigorously in one direction (clockwise is easiest) for 5-7 minutes until the mixture becomes sticky, thick, and doesn’t fall apart easily. Cover and refrigerate for 30 minutes to let the flavors meld.

Prep the casings: Rinse the natural hog casings thoroughly under cold water. Soak them in a bowl of water with 1 tbsp cooking wine and 1 slice ginger for 30 minutes—this removes any residual salt or odor. Rinse again, then check carefully for holes (if there’s a hole, tie a knot before that section to prevent filling from leaking).

Stuff the sausages: Attach the casing to the end of a sausage stuffer (or use a piping bag with a large nozzle). Tie a tight knot at the far end of the casing. Fill the stuffer with the seasoned meat, then gently squeeze the meat into the casing—fill it to 70% full (leave room for expansion during cooking). Use kitchen twine to tie the casing into small sections (about 8-10cm each, or your desired length). Poke small holes in each sausage with a toothpick to release air bubbles—this prevents the casing from bursting while cooking.

Dry the sausages: Hang the stuffed sausages in a well-ventilated area, or place them on a rack and use a fan (or oven on low heat, 60°C/140°F) to dry the surface for 1 hour. The skin should feel dry and slightly wrinkled—this is what gives them that crispy texture later!

Boil the sausages: Fill a large pot with water, add 3 slices ginger, 2 stalks green onions, and 1 tsp Sichuan peppercorns. Bring the water to a boil, then reduce the heat to medium-low (keep the water at a gentle simmer, not rolling boil). Carefully lower the sausages into the pot—make sure they’re fully submerged. Simmer for 20 minutes. To check if they’re done, press the sausage gently—if it feels firm and bouncy, it’s cooked through.

Serve & enjoy: Use kitchen scissors to snip off the twine. Serve the sausages hot—they’re delicious on their own as a snack, sliced into rice bowls, or grilled/pan-fried for extra crispiness. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.