Lung sausage and liver sausage
The lung sausages and liver sausages are the special Tibetan preserved meat products. They are also called Cui Lung or Cui Liver (Cui means blown).
Method of making:
1. Lung sausage: blow air into the fresh pig lung while flapping it with one hand to make the lung swell and soften. Add some salt, some tsao-ko powder (tsao-ko is a kind of spice), capsicum powder and some mashed garlic into the hot water and mix them into mush. Fill the mush into the lung through the larynx with a soupspoon. Shake the lung while blowing, flapping and filling in it. Repeat the process for five or six times until the lung is filled up.
2.Tie the windpipe of the lung with twine, hung the lung sausage high above the fire pit to dry it. The salted lung can be eaten after 2 or three months.
3.Liver sausage: Cut open the bile duct of the fresh pig liver. Tie the cuts of the ducts except the biggest one. Blow air into the liver through the cut while flapping the liver with hands and filling it with spices, mixed with wine. Apply the rest of the spice on the surface of the liver. Put bamboo strips between the liver strips. Then hung the liver in a draught to dry it. The liver sausage is done after 1 to 1 and a half months’ airing.
4. Clean the liver sausage and cook it. Cut the liver into thin slices, add some spices, such as gingili oil, sauce, vinegar, shallot pieces and ginger pieces. The delicious liver sausage is done.
Feature:
Fresh and tasty. Not greasy. It is also appetizing. It is possible to preserve the food for as long as 1 year.