Chinese sausage and rice recipe with sweet soy sauce

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Chinese sausage can look and taste different depending on which region of china the recipe originates from. A popular type of Asian sausage is lap cheong or lap chong: a thin, hard, wrinkled looking, dried sausage traditionally made from pork meat with high levels of fat. Seasoning is added to lớn provide a sweet flavor to the meat that is quality to sausages made in other parts of the world.

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Did you know? Lap cheong was one of the first sausages invented, back in 580 BC. Read more about who invented the sausage here.

Lap cheong is a sweet & salty tasting sausage that has pockets of fat that help to lớn highlight the flavors and enhance the fatty texture. During cooking the fat melts but is often still trapped in the meat, creating mini-explosions of umami flavor.

How to lớn make lap cheong

Lap Cheong can be translated to lớn mean “winter stuffed intestine”. In đài loan trung quốc it’s usually made in Winter when the temperature is cool and humidity isn’t too high. These are the best conditions for drying the sausage. If you live in the United States or some other part of the world then the middle of winter may not be appropriate. Instead use the following as a guideline:

Optimum drying conditions: 10-12º C (50-53º F) và 65% humidity.

Of course, if you have a drying room or basement that maintains a consistent temperature all year round then get started any time!

Makes: 50 sausages (8” long).

Ingredients

8 lb lean pork3 lb pork back fat2 Tbsp curing salt10 Tbsp rock salt½ cup soy sauce¼ cup rose wine1 Tbsp pepper3 ½ tsp cinnamon10 oz sugar10 feet sausage casings (natural or synthetic)

 Method

Chop pork into 2” pieces & feed through a meat grinder using a ¼” plate.In a large bowl combine pork with cure, salt, soy sauce, rose wine, pepper, cinnamon & sugar. Leave overnight in fridge lớn allow the meat to begin curing.Using a sausage stuffer, feed the meat mixture into the chute & fill sausage casings. As each casing is filled, create 8” sausages by twisting them at the appropriate place & tying with twine or cotton.Fill a large bowl with water và gently clean the sausages then brush with Chinese Baiju or any other hard liquor. This will help to sterilize the lap cheong.Dry the link with a clean tea towel then hang lớn dry for 10-12 days in cool wind. If you’re in a warmer climate hang in a room that is cool & gets a little breeze.After 12 days place in an airtight container or wrap in plastic cling film and store frozen. Your sausage should last up to lớn 6 months.

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Air drying allows the sausage to lớn last many months before going off.


Alternative spices you can add

If you are looking to showroom more flavors to your meat then the following all work well. Experiment with seasoning và consider cooking a tablespoon of the meat mixture before stuffing it. This will allow you khổng lồ taste kiểm tra the flavor và make alterations as needed.

FennelGingerNutmegSichuan pepperGalangalCardamom5 spice powder

 Tips for making lap cheong

The majority of lap cheong manufacturers in đài loan trung quốc use MSG to lớn help intensify the savory flavor. To lớn make homemade sausage taste closer lớn the store bought one: địa chỉ MSG at a ratio of 0.5% of the total recipe ingredients.A smokehouse can be used to dry the sausages but avoid using smoke.If storing dried lap cheong in the fridge, run under hot water briefly to make slicing easier.

Cooking Chinese sausage

In China, Lap cheong is commonly cooked in the same pot as the rice is being cooked in. This allows the delicious flavors from the sausage to filter through every grain of rice.

Other options for cooking lap cheong include using as a filling in dumplings & Bao steamed buns, stir fried with chili ginger and garlic or simply grilled on skewers.