Chinese Sausage, also known as Lap Cheong, is a term which refers to a number of different types of sausages which originated in China. They are made most popularly from pork and is marinated, and smoked.
These cured sausages are enjoyed in countries all over the Far East including Philippines, Thailand and Vietnam, and very popular in Chinese cuisine.
Chinese wind-dried sausages are prepared in a way similar to other sausages. Meat is chopped or minced up, usually with pork fat, and seasoned before being stuffed into sausage skins. The meat is sometimes left more coarse to provide bite and texture to the finished sausage.
Usual seasoning ingredients include light soy sauce, salt, sugar and Chinese Rose Wine (Mei Kwei Lu). Spices such as Chinese Five Spice, Sichuan Pepper Powder and chilli powder can be added to the mix to give the sausages a different flavour.
Lap Cheongs are sweet-salty, smoky, savoury and unctuous with little pockets of fat that just melt during cooking. They are normally eaten with fried rice and noodles alongside some fresh vegetables to balance the heat. These are available in Chinese supermarkets. They are dried, cured and smoked before packing. These can be stored in the freezer for over six months by packing properly in plastic wraps.
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