The Germans in the early twentieth century brought over beer and built a fine brewery which is still enjoyed today by locals of Qingdao.  What no one talks about is the sausage.  Starting around Dong Zhi (Winter Solstice) December 22, many Qingdao locals begin making and hanging their sausages outside or in porches to dry.  Upon interviewing people around Qingdao about their sausages, people all began to express that they make some sausage early so that it is ready for Yuan Dan (New Year’s Day) and for Chun Jie (Spring Festival)
                                                                      
After sitting back having a Qingdao brew one day I took a taxi home in, believe it or not, a Xia Li (a Small Chinese Car used for taxi in Beijing and other cities five years ago).  On the way home I start seeing all the sausage hanging outside and inside.  Bratwurst, Chorizo and/or the famous Italian sausage must have made Europeans homesick to see this delicacy hanging around.  Locals conferred that it is not easy, but they enjoy their sausage better than commercial sausage. 

Making Sausage is not difficult.  My favorite sausage is the Rice Sausage that the local Koreans make.  I asked quite a few locals and one was nice to explain how she made it.  Try making some yourself.  Here some basic instructions.  Besides casings, you need to get yourself a sausage machine that can also be used as a meat grinder and tomato sauce press.  You can also use a thick funnel if you have one.

Basically cut or grind the meet into small peaces and pour in a mixture of salt, pepper, and spices.  Some people add garlic, fennel, rosemary, and other herbs that they prefer.  Mix the salt and spices into the meat thoroughly.  Before you get started, soak the casings in some lemon juice.

Tie up one end of the sausage casing (which you can buy at local markets as well as supermarkets) and then press the meat into the casings. When the sausage is filled and there is no more casing left tie up the other end. Take a needle and puncture the sausage here and there so it can breathe.  Now Hang it or make a sauce with it.  What ever you do remember what Mr. Wang who gave me this recipe said “You have to play with the sausage (The Recipe) and it (technique) takes years to perfect!