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My version of this recipe was EXCELLENT. My Hubby and guests couldn't get enough of them at my holiday open house...even at room temperature. I omitted the sake, balsamic vinegar, and sugar and used a healthy dose of Thai Sweet Chili Sauce to season the pork. I added just a bit of chicken stock to the sausage mixture to simmer a bit to allow the chili sauce to infuse into the meat. These made perfect appetizers when using the regular sized biscuits which I sliced in half horizontally to make 20 instead of 10, and balance the ratio of dough to filling. We will make these again and again.

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Ms B. January 04, 2009
Rou Jia Mo (Spicy Pork Sandwiches)