Two Women and A Half Man …a cooking journey with mum and grandma in beautiful Mauritius…
Hakka Chinese Sausage
Hakka Chinese sausage also known as ‘Niong Chong’ in Mauritian Hakka is a very popular sausage made primarily of pork marinated with Mauritian Rum. My mother will always make this in Summer when it is hot and sunny because you will need to dry the sausages under the sun for at least a week. She will watch the weather reports to make sure there’s no rain in the horizon. We live in Port-Louis so the sun is in abundance. But I wouldn’t imagine someone in Curepipe trying to make these.
