Winter is coming! Time for claypot dishes with Kee Wah Sausages

It's drawing near winter so in Hong Kong it is time for hotpots, snake soup and preserved sausages.
At Kee Wah Bakery, they also make traditional sausages.

The sausages make great gifts to overseas relatives because they have English and Chinese instructions.

Both sausages had fragrant Chinese wine in it which you could smell when they were being steamed and when they were ready to eat.
Personally I prefer liver sausages because I love that rich taste with pieces of liver infused with fragrant wine that is really strong.