Lap Cheong (Chinese Sausage)
User Reviews
5
2 reviews
Excellent
-
Prep Time
45 mins
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Drying
12 d
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Total Time
45 mins
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Servings
50 Sausages
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Course
Side Dish, Main Course
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Cuisine
Chinese
Lap Cheong (Chinese Sausage)
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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
Ingredients (for 50 sausages)
For the stuffing
- 4 lb pork fatty
- 6 lb pork lean
- 2 tablespoons salt
- 1 cup sugar
- ¾ cup baijiu or rosé wine
- 2 tablespoons Sichuan peppercorns ground or whole peppercorns
- 4 tablespoons pink salt
- 1 teaspoon MSG
- 1 tablespoon red yeast rice
- 3 oz. chili powder or more to taste
- 3 cloves garlic pressed
- 2 tablespoons ginger grated, or galangal
- 1 teaspoon nutmeg freshly grated
For the envelope
- 10 feet natural pork casings 3 meters, or synthetic sausage casings
For the sterilization
- 1 cup baijiu Chinese
Equipment
- Meat grinder with funnel and sausage stuffing pusher
- A fine needle (or a sausage stick)
- Kitchen scissors
- cotton twine kitchen
- 1 cotton textile
- pastry brush
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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