It can be made with fresh pork, pork fat, livers, and sometimes chicken, and tends to be as sweet as it is salty, with a rich, dense, emulsified texture. Pork makes the best sausages, and the Chinese love it. There is a saying that their love for pork prevented them from converting to Islam. A pig is one of the 12 animals in the Chinese zodiac calendar. Although most Chinese sausages are mostly made from pure pork, other meats such as beef, chicken, duck or lamb are often added. Pork liver or duck liver are often added to liver sausages. It is generally accepted that the Chinese were already making sausages 2000 years ago. Any reliable information about sausage manufacturing in China dates back to the 5th century and some of the techniques are still used today. As in other countries, there is no universally followed sausage recipe, but each region of the country develops its own variation, even though the name remains the same. The Chinese name for sausages is “Lap Cheong”, which means “winter filled intestine” or “waxed intestine” because “cheong” not only means “intestine”, but also “sausage”. This sausage is normally dried in air or over low heat. Sausage is used as an ingredient in many dishes in parts of southern China, such as Hong Kong and Southeast Asian countries. It is used, for example, in fried rice dishes, noodles and other dishes.
Bart Preti Chamchulia2 minutes 45, seconds read
Learn all about Chinese Blood Sausage: what it is made of & how it's prepared! Discover its history & different varieties from around the world.