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CHINESE SAUSAGE 
2 lbs. lean pork, cut into 1/4 inch cubes
3/4 lb. pork fat, cut into 1/4 inch cubes
1/4 tsp. five spice powder
2 tsp. salt
2 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. dry sherry
2 tbsp. Scotch liquor
Prepared casings

Combine the meat, fat and spices thoroughly. Stuff the casings loosely and tie off at 6 inch lengths. Puncture the casings with a fork several times per sausage. Place the sausages on a rack in a pan into a 200 degree oven and bake for 5 hours. Turn off, then leave in the oven for about 2 hours longer. Do not open the oven. Remove from oven and wipe away any excess fat on the sausages. They may be steamed or browned in a pan, then sliced and served. Stores well in a refrigerator for several weeks.
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