Lap Cheong (Chinese Sausage)

Name: Lap Cheong (Chinese Sausage)
Prep time: 45 min
Total time: 45 min
Yield: 50 Sausages
Ingredients: 4 lb fatty pork; 6 lb lean pork; 2 tablespoons salt; 1 cup sugar; ¾ cup Chinese baijiu or rosé wine; 2 tablespoons Sichuan pepper ground or whole peppercorns; 4 tablespoons pink salt; 1 teaspoon MSG; 1 tablespoon red rice yeast; 3 oz. chili powder (or more to taste); 3 cloves garlic; 2 tablespoons grated ginger (or galangal); 1 teaspoon freshly grated nutmeg; 10 feet 3 meters natural pork casings (or synthetic sausage casings); 1 cup Chinese Baijiu; Meat grinder with funnel and sausage stuffing pusher; A fine needle (or a sausage stick); Kitchen scissors; Kitchen cotton twine; 1 cotton textile; pastry brush

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Prep Time
45 mins
Drying
12 d
Total Time
45 mins
Servings
50 Sausages
Course
Side Dish, Main Course
Cuisine
Chinese

Lap Cheong (Chinese Sausage)

Erin Shaw

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Lap cheong is a Chinese pork pink-red sausage, which is dry, smoked and seasoned, with a sweet and savory taste.

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Ingredients

Servings

Ingredients (for 50 sausages)

For the stuffing

4 lb fatty pork
6 lb lean pork
2 tablespoons salt
1 cup sugar
¾ cup Chinese baijiu or rosé wine
2 tablespoons Sichuan pepper ground or whole peppercorns
4 tablespoons pink salt
1 teaspoon MSG
1 tablespoon red rice yeast
3 oz. chili powder (or more to taste)
3 cloves garlic pressed
2 tablespoons grated ginger (or galangal)
1 teaspoon freshly grated nutmeg

For the envelope

10 feet 3 meters natural pork casings (or synthetic sausage casings)

For the sterilization

1 cup Chinese Baijiu

Equipment

Meat grinder with funnel and sausage stuffing pusher
A fine needle (or a sausage stick)
Kitchen scissors
Kitchen cotton twine
1 cotton textile
pastry brush

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Instructions

INSTRUCTIONS

Stuffing

Cut the pork into 2x1 inches (5 x 3 cm) pieces with a thickness of ¼ inch (0.6 cm) and place them in a large bowl.
Then add the Chinese baijiu or the rosé wine and mix well.
Then add all the other ingredients and mix well by hand for at least 5 minutes.
Set aside in the refrigerator for 1 hour, stirring from time to time.

Envelope

Soak the pork casings (or synthetic sausage casings) in a large container of lukewarm water.
Fit the grinder with the sausage stuffer.
Thread a few wet casings at a time on the stuffing tube, letting the last casing drop slightly or tie a knot.
Pass a little stuffing mixture at a time through the mouthpiece, pressing down with the pusher.
Hold the casing close to the tube to ensure good pressure as the meat fills the casing.
Continue until the casing is almost full. Leave a set of casings empty or tie a knot.
Repeat with the rest of the ingredients.
Using a small needle (or sausage pick), make several small holes in the sausage to prevent air bubbles from forming in the next step.
Shape thin sausages 8 inches (20 cm) long by twisting each on itself and changing direction with each sausage.
Twisting three times should be enough to keep the sausages in shape.
Tie up the sausages at each intersection.

Cleaning and sterilization

In a large pot, pour enough lukewarm water and immerse the sausages in it to clean them by rubbing them gently.
Drain them and, using a pastry brush, brush with Chinese baijiu.
Dry the sausages using a cotton cloth, then using cotton kitchen twine, hang them to dry for 10 to 12 days in a cool place and ideally where there is a little wind.
After a maximum of 12 days, place the sausages in an airtight glass container or wrap them in plastic wrap and store them for 15 days in the refrigerator or up to 6 months in the freezer.