White powder can mean a lot of things, but the most likely answer is white mold. People often associate mold with negative things, but white mold on sausages is actually a good sign. It appears on the surface of sausage casings during the curing process. Most likely, beef fat leaked through the gut when the sausage was at room temperature and then solidified in the fridge. If you're looking for something that tastes more like what we think of as a juicy sausage stuffed in a crunchy wrapper, you should look for the fresh variety of Chinese sausage.
The links, significantly less wrinkled and smooth, will feel greasy and will contain discernible pearly white pieces of fat. Because of its higher than average fat and sugar content, this type of Chinese sausage browns quickly and produces a lot of lard, making it an ideal component in stir fry. They are usually made locally; for example, many of the Chinese sausages sold in Canada are produced by several manufacturers based in Vancouver and Toronto. This variant of Chinese sausage is known as xiangchang () in Mandarin Chinese, which literally means aromatic 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.
While slices of Chinese sausage are good in any stir fry, my favorite way to use them is in a rice or noodle dish, so that the staple food absorbs the fat extracted from the sausage. Chinese sausage is a broad category that encompasses many types of sausages, both air-cured and smoked, from all over China, as well as from Vietnam and Thailand. Chinese sausage is a generic term that refers to the different types of sausages that originate in China. Learn how to make Chinese sausages at home with two types of flavors: spicy mala sausages and sweet Chinese sausages (lop cheung). The driest of the group is so firm that soaking the links in water - as you would with hard Chinese bacon - is the best way to highlight the flavors and textures of the sausage.
In Suriname, Chinese sausage is known by a Chinese word hakka translated as fatjong, fachong, fa-chong, fashong or fasjong in colloquial spelling. 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. Chinese sausage appears in turnip cake, for example, and if you frequent dim sum carts, you'll see it in a variety of other snacks such as various fried taro root concoctions. Chinese sausages are generally available in Asian supermarkets outside of Asia, mostly vacuum-packed; although some Chinese supermarkets also sell the varieties unpackaged. It is sometimes confused with the native Macau sausage (also known as Chinese sausage) and is used instead of it. Making your own Chinese sausages at home can be a fun and rewarding experience.
You can choose from two types of flavors: spicy mala sausages or sweet Chinese sausages (lop cheung). The driest type is so firm that soaking it in water - as you would with hard Chinese bacon - is the best way to highlight its flavors and textures. Once you've mastered making your own homemade Chinese sausages, you can use them to add flavor to any stir fry or rice or noodle dish.