Chinese sausage, also known as “lap cheong,” is a delicious and versatile ingredient that adds a burst of umami flavor to a wide range of dishes. This sweet and savory sausage is a staple in Chinese cuisine and is often used in stir-fries, rice dishes, soups, and more. If you’re eager to explore the world of Chinese cooking, learning how to prepare Chinese sausage at home is a great starting point. In this step-by-step guide, we’ll delve into the art of making and using Chinese sausage to elevate your culinary creations.
Chinese Sausage
Equipment
- Refrigerator
Materials
- 1 lb ground pork for lap cheong
- 1 lb thinly sliced pork belly for lap yuk
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine Shaoxing wine
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce for lap yuk
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon white pepper
- Sausage casings for lap cheong, available in Asian grocery stores
Instructions
Preparing the Chinese Sausage:
- If you're making lap cheong, start by mixing the ground pork with soy sauce, Chinese rice wine, sugar, oyster sauce, Chinese five-spice powder, and white pepper in a large bowl. Ensure that all the ingredients are well combined, and the seasoning is evenly distributed throughout the pork.
- If you're making lap yuk, marinate the thinly sliced pork belly with soy sauce, Chinese rice wine, sugar, oyster sauce, dark soy sauce, Chinese five-spice powder, and white pepper. Allow the pork belly to marinate for at least 30 minutes to absorb the flavors.
- For lap cheong, you'll need to stuff the seasoned ground pork into sausage casings. Chinese sausage casings are available in Asian grocery stores. Soak the casings in water for about 30 minutes to soften them before use.
- Fit a sausage stuffer or a piping bag with a large nozzle and fill it with the seasoned ground pork. Carefully slide the casing onto the nozzle and gently push the pork mixture into the casing. Leave some space at the ends to tie off the sausages.
- Once you've stuffed the casings, tie off the ends with kitchen twine or a twist tie. If you're using natural casings, be gentle while tying them to avoid any breakage.
- After tying off the sausages, you can shape them according to your preference. Lap cheong is usually formed into a horseshoe shape, while lap yuk can be left as straight links or tied into loops.
Drying and Cooking Chinese Sausage:
- Traditional Chinese sausages are air-dried for several days to develop their signature flavor and texture fully. If you have the time and patience, you can hang the sausages in a cool, dry place with good air circulation for about 3-5 days until they become firm and slightly dry.
- If you're not air-drying the sausages, you can store them in the refrigerator for immediate use or freeze them for later. Place the sausages in an airtight container or a resealable plastic bag before refrigerating or freezing.
Cooking with Chinese Sausage:
- Stir-Fries: Add sliced Chinese sausage to vegetable stir-fries for a burst of sweetness and umami. The natural oils released by the sausage will infuse the vegetables with a rich, savory taste.
- Fried Rice: Chinese sausage is a delightful addition to fried rice. The smoky and sweet flavors complement the rice and other ingredients perfectly.
- Noodle Dishes: Toss sliced Chinese sausage into noodle dishes such as chow mein or lo mein for an extra layer of flavor and texture.
- Soup and Broths: Thinly slice Chinese sausage and add it to soups and broths to enrich the flavor of the dish.
- Steamed Dishes: Chinese sausage can be steamed alongside other ingredients like rice or vegetables to infuse them with its delectable taste.
- Baozi and Dumplings: Chinese sausage can be included in fillings for baozi (steamed buns) and dumplings, providing a sweet and savory surprise with each bite.
Tips for Perfect Chinese Sausage
Customize the Seasoning: Feel free to adjust the seasonings to suit your taste preferences. If you prefer sweeter sausages, add a little more sugar. For a spicier kick, you can include some chili flakes or powder.
Using Dried Chinese Sausage: If you have air-dried the sausages, you can steam them before using in dishes. Simply steam the sausages for about 10-15 minutes until they are fully cooked and have a firmer texture.
Storing Sausages: Chinese sausages can be stored in the refrigerator for up to a few weeks or in the freezer for up to three months. Make sure to label and date the sausages before storing them.
Experiment with Casing: If you don’t have access to sausage casings, you can shape the seasoned ground pork into patties and pan-fry them as a tasty alternative.
Conclusion
Learning how to prepare Chinese sausage is a delightful journey into the realm of traditional Chinese flavors. From mixing the aromatic seasonings to shaping and cooking the sausages, each step is a celebration of culinary artistry. Whether you choose to make lap cheong or lap yuk, these sweet and savory sausages will elevate your dishes and add an authentic touch of Chinese cuisine to your home cooking. So, gather your ingredients, embrace the art of sausage-making, and immerse yourself in the delightful flavors of Chinese sausage. The taste of your homemade sausages will surely leave you and your loved ones craving for more. Happy sausage-making and bon appétit!
