Chinese sausages come in a variety of forms, from those made with fresh pork to those made with pork livers, duck livers and even turkey livers. Generally, sausages made with liver have a darker color than those without. In recent years, some countries have even begun producing Chinese chicken sausages. These are usually found in Asian supermarkets, either vacuum-packed or unpackaged. In Canada, for example, many of the Chinese sausages sold are produced by manufacturers based in Vancouver and Toronto. In Hawaii, lup cheong is a popular sausage due to the abundance of Chinese food there. Local companies like Kukui have even begun producing their own regional varieties.
Chorizo is a type of Spanish or Mexican pork that is precooked and cured. It has a spicy flavor and is often served for breakfast or as part of a larger meal. Sausage is raw meat seasoned with fennel or anise, resulting in a less spicy flavor. It is usually made with pork or turkey. The term Chinese sausage refers to any type of sausage that originated in China, so there are many varieties and flavors available on the market. Different provinces in China produce different flavors of Chinese sausages.
For example, Cantonese sausage (lap cheong) is the most common and has a sweeter taste than Sichuan sausages, which use local Sichuan pepper and chili peppers for a very strong spicy flavor. Hunan province is famous for its sausages and waxed meat (or winter-cured meat). Hunan sausages have a slightly smoky flavor, similar to bacon or smoked bacon with oak. Because of the dryness and intensity of meat flavor, sausage is often used as a flavor component in other dishes.
The links are cut into cubes and rendered until only a touch of the real sausage remains. Chinese sausage appears in turnip cake and other dim sum snacks like fried taro root concoctions. Fresh chorizo is raw, made with minced pork and looks like hot Italian sausage in texture and appearance. It indicates the cold period of the year since sausages were traditionally made in the winter months, not only in China but also in Europe.
Because sausages dry at relatively high temperatures, there is no need for strong ventilation or a draft in a smokehouse. If you decide to cook the sausage with a microwave, make a few small holes in the surface so that the sausage doesn't come off during the process. However, such high temperatures cannot be applied to sausages stuffed in larger casings (40-60 mm), as this will create a hard surface and prevent moisture from evaporating.
Sichuan sausages also contain red chili powder and powdered Sichuan pepper for added flavor. In Thai, the Chinese sausage la chang is called Kun Chiang () by its name in the Teochew dialect (Kwan Chiang in Teochew), the dominant Chinese language in the Thai Chinese community. A finished dry sausage loses approximately 40% of its original weight (water), making it microbiologically stable since bacteria need water to survive.
For processing Lap Cheong sausages, the best sources of lean meat are the back legs (ham) followed by the front legs of pigs (lean cuts of butts and picnics). Ingredients such as starch, dye, or soy protein concentrate are generally not added to high-quality sausages.
Fried Rice with Chinese Sausage Recipe
If you're looking for a quick and delicious meal to serve your family, try this easy recipe for fried rice with Chinese sausages. This dish is sure to be a hit!
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