Chinese sausage is a dried, hard sausage usually made from pork meat and a high content of fat. The Chinese name for sausages is “Lap Cheong” which means the “winter stuffed intestine” or “waxed intestine” because “cheong” not only means “intestine” but also “sausage”. This sausage is normally smoked, sweetened, and seasoned. It is used as an ingredient in many dishes in some parts of southern China, including Hong Kong and countries in Southeast Asia. It is for example, used in fried rice, noodles and other dishes. Chinese sausage formulations are unique, based on a long tradition. Ingredients such as monosodium glutamate, soy sauce and sugar are added to the sausages in very high levels. The addition of selected Chinese rice wines or even scotch or sherry are common for certain quality products.
|pork butt (If using lean pork or lean pork trimmings add 30% of back fat).||1000 g||2.20 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||23 g||4 tsp.|
|Cure #1||2.5 g||½ tsp.|
|dextrose (glucose)||10.0 g||2 tsp.|
|sugar||40 g||8 tsp.|
|cinnamon||2.0 g||1 tsp.|
|MSG (monosodium glutamate)||2.0 g||1 tsp.|
- Grind pork and back fat through ⅜” plate (10 mm).
- Mix all ingredients with meat.
- Stuff firmly into hog or sheep casings 18-26 mm and form 5-6” (15 cm) long links.
- Ferment at 38º C (100º F) for 12 hours, 90-85% humidity.
- Apply light smoke at 45º C (115º F), 70% humidity for 6 hours. The sausage is still fermenting (F-LC culture is able to produce lactic acid at this temperature).
- Gradually increase smoke temperature until internal meat temperature becomes 154º F (68º C).
- Store sausages at 10-15º C (50-59º F), 75% humidity.
The traditional Chinese way, still applied today, is a time consuming operation of cutting meat by hand into small cubes. Chinese are fond of using MSG (monosodium glutamate), but it may be removed from the recipe.