How to Make Your Own Chinese Sausages at Home | Eater

"A Brooklyn-based Sichuanese supper club run by Charlene Luo, where sausage making is a central, familial practice: Luo plans her year around producing spicy, savory links that always appear alongside her signature mapo tofu at gatherings, often curing large batches on her rooftop in winter and sometimes cold-smoking with applewood for extra depth. Her method is steeped in family memory—from bringing grandmother’s sausages from Sichuan to improvising tools and drying strategies—and she’s willing to make sacrifices (rushing home when it threatens to drizzle, emptying refrigerators) to preserve batches, while also sharing practical hacks for home curing in warmer climates." - Jess Eng