Cover the dried seafood with boiling water and rehydrate overnight in the refrigerator.
The next day, drain the water from the seafood.
Render the fresh sausage carefully, going for a deep golden brown without burning.
Pour off the fat except for 1/2 cup.
Meanwhile, puree the seafood in a food processor until finely chopped.
Reserve.
Once the sausage has caramelized, add the red pepper and cook 30 seconds, then add remaining ingredients including the reserved 1/2 cup sausage fat (but not the sesame oil) and cook very slowly, stirring frequently.
The idea is to lightly caramelize the entire mixture slowly over 20-45 minutes.
Once desired coloration has been achieved, add sesame oil.