Cured sausages are hung out to dry. [Photo/WeChat account: hafbwx]

For people in Hai'an, cured sausages are a centerpiece of Chinese New Year feasts, carrying the taste of home and the warmth of togetherness.

Making a cured sausage begins with the right pork — locally raised, prized for its even texture and tenderness. The meat is carefully balanced at a ratio of 20 percent fat to 80 percent lean, then hung in the courtyard to air-dry and release excess moisture.

The lean meat is sliced, the fat cut into fine strips, and a splash of high-proof liquor added to enhance aroma. Freshly pressed ginger and scallion juice helps remove any gaminess, followed by salt, sugar and a touch of seasoning to bring out the natural flavors. After being thoroughly mixed, the meat is left to marinate for about half an hour.

Next comes the casings, which are soaked and rinsed in advance, then filled with the seasoned meat using a machine, forming long strings of sausages. Hung out to dry, the sausages become richer in color, developing a glossy, ruby-red sheen — a sure sign that Hai'an's winter delicacy is ready to grace the family table.