Chinese pork sausage

Roughly dice the pork shoulder.

Season each pound with 4 tablespoons of BBQ spice, add 2 tablespoons of minced garlic and drizzle in 3 tablespoons of Chinese cooking wine, then mix well.

Soak the sausage casing in clean water for 10 minutes, then put it on the stuffer tube.

Fill the stuffer with the pork, pack it tight, screw on the tube and twist the handle evenly so the meat comes out the other side.

Once a link reaches the length you want, squeeze it a little and tie it with kitchen twine.

Check the surface and poke any air bubbles with a toothpick.

Place on a drying rack and leave uncovered in the fridge for 10 days to ferment and develop flavour, then freeze for up to 6 months.