Chinese sausage is a generic term that refers to the different types of sausages that originate in China. Approximately 6 inches long, Chinese sausage is darker and thinner than Western sausages. 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. Manufacturers are also starting to offer varieties reduced in fat and sodium; however, in the West, it is currently easier to find standard pork sausages. If you visit any decent-sized Chinese market, you'll find an impressive variety of Chinese sausages, commonly known by their Cantonese name lap cheong.
The term, in fact, is generic and covers a wide range of sausages, both fresh and smoked, and extends to sausages from Vietnam and Thailand. Some types are made with liver, others will be dry to the point of hardening like a rock, others will use soy sauce, and others will use a simpler mix of sugar and fatty pork. The latter is not derived from Chinese sausage, but derives its name from the use of star anise, which is associated with Chinese cuisine in the Philippines. To store the most cooked Chinese sausages, place them in an airtight container with a lid and in the fridge for up to 4-5 days. They are the result of errors and testing procedures; however, today they are being modified to comply with the safety regulations of the China Meat Safety Department.
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”. The important Chinese Thai community uses it in several Chinese dishes, and also in some Thai dishes such as Yam Kun Chiang, a Thai salad made with this sausage. Chinese sausage is used as an ingredient in many dishes in the southern Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan and Hunan, and also in Hong Kong, Taiwan. I never knew the name of this delicious Chinese sausage, but now that I know I'm going to stock up on some ????. Chinese sausage may look and taste different depending on the region of China where the recipe comes from.
Steaming Chinese sausage in sticky rice is very easy because you literally only put a few whole sausages in the rice and bamboo steamer. What unifies all types of Chinese sausages is an extremely sweet flavor and an emulsified texture that makes even the freshest links taste like meat caramel. It is also accepted that the Maillard reaction contributes to the development of the flavor and aroma of Chinese sausages. Although most Chinese sausages are mainly made from pure pork, other meats such as veal, chicken, duck or lamb are often added. Whether combined with steamed sticky rice or mixed with lots of fried rice, Chinese sausages add a well-cured flavor to any meal. The Chinese use an ingenious way of marking the grades and quality of their sausages by using hanging cords of different colors. If you're looking for something new to try for dinner tonight or just want to learn more about this delicious Asian delicacy then you've come to the right place! This article will provide you with all the information you need about Chinese sausage, including its history, ingredients used to make it, how it's stored and cooked as well as some recipes for you to try out.