Crack the eggs one at a time into a bowl to avoid shells or spoiled eggs. Whisk thoroughly until the mixture is smooth and fully combined.

Place the century eggs in cold water and bring to a boil. Cook for a few minutes, then transfer to cool water. This makes them easier to peel and helps firm up the soft centers for better slicing. Peel and dice into evenly sized cubes.

Dice the ham sausages into pieces similar in size to the century eggs. Add both to the beaten eggs.

Season with salt and white pepper. Keep the seasoning light so the natural flavors shine. Stir well and let sit briefly, skimming off any foam on the surface.

Cut the sausage casing into about 70cm lengths. Twist one end tightly and tie a firm knot, leaving a small tail to prevent bursting.

Cut the top off a plastic bottle to create a funnel. Fit the open end of the casing tightly over the funnel opening.

Slowly pour the egg mixture into the funnel, allowing it to flow into the casing. Do not overfill—leave about 1/5 empty space to allow for expansion during cooking. Gently squeeze to release trapped air bubbles.

Tie the other end securely once filled. Locate the center of the filled sausage, twist firmly to divide it into two shorter sections, and secure if needed. Repeat with remaining mixture. This recipe makes about 6 sausages.

If you don’t have sausage casings, you can steam the egg mixture in a heatproof container instead. You can refer to my Home-Style Steamed Egg with Carrot for the steaming method and texture control—it uses a similar gentle cooking principle and works beautifully as an alternative.

Also, don’t let leftover casings go to waste. They can be used to make my Foolproof Casings Pork Skin Jelly, another festive cold dish that’s perfect for holiday gatherings.

Place the sausages into a pot of cold water. Starting with cold water prevents the casing from bursting due to sudden temperature change.

Bring to a boil over high heat, then immediately reduce to medium-low heat. Keep the water at a gentle simmer (small bubbles only) and cook for 10 minutes. Do not let the water boil vigorously.

Turn off the heat and transfer the sausages to cold water for 2 minutes to cool and set. Let them cool completely before peeling. This step ensures a firmer, bouncier texture and easier removal of the casing.

Once fully cooled, peel off the casing from the knotted end. Slice into even rounds and arrange on a plate.

Serve as is, or dip in a simple sauce made with light soy sauce, black vinegar, and minced garlic. Chili oil, sesame oil, or cilantro can be added for extra flavor.