Chinese Sausage(Lop Chong,Lop Cheong)

[Thewitt]

The local variety is fairly sweet. It's in high demand and several of my customers are interested in purchasing from me, so I'll see what I can do with it.

Learning from a butcher who makes it the same way as his father did, with no fear of competition from me will be interesting.

I told him I was going to make and sell it and he said good - he won't have to make as much and he can send his customers to me!

[wheels]

He sounds a fantastic bloke!

Just a tip: make notes, it's amazing how easy it is to forget the small details.

Phil

[Thewitt]

I will definitely make notes!

[geemei1234]

Hi,

The Chinese sausage that is sold in shops usually just use rice wine, shaojiu or 'Kaoliang wine and the fragrance comes from that. We do not use any spice in the sausages. We use light soya sauce for the colour and and taste beside salt and sugar. Nitrate is use as a preservative.

Here is a simple recipe that is used by the Chinese with a variation in the amount of alcohol used

LAP CHEONG

1.2 Kg Shoulder pork (diced)
300 gm skinless belly pork (it should be fatty)
sausage casing (about 5 meters)
1/2 tsp Glauber's salt

Marinade

1 Tablespoon salt
220 gms sugar
75 ml light soya sauce (light as in light colour)
1 Tbsp. strong alcohol (eg. brandy)
2 Tbsp. rice wine, shaojiu, or Kaoliang wine


Make sure the meat is dry. Dice the meat small. Add the marinade and leave aside for a couple of hours.
Fill casing with the meat mixture. Tie at intervals.

Dissolve Glauber's salt in boiling water. Scald sausage briefly. Use a needle to prick many holes in the casing. This stops the casing from expanding during the sunning process. Dry in the sun for 3-4 days or hang in an airy place to dry.

Chinese sausage is more sweet than savoury.

[NCPaul]

Welcome to the forum. The use of Glauber's salt, sodium sulfate, is odd to me.

[wheels]

Hi, welcome, and a big thank you for sharing this recipe.

Phil

[Snags]

Try some Chinese Rose Wine (Mei Kuei Lu Chiew)
Chinese Rose wine is not pinkish like its western counterpart...but clear...and the alcohol content is...54%!!!!!!! (normal wines have around 9-14%, liquers around 40%)

It is predominantly a cooking wine and is made from sorghum wine (gao liang jiu) and distilled rose petals, sugar and salt.

What is it used for???

Apparently bak kua (dried pork) and lup cheong (chinese pork susuages)... the company's website informs me that it has been hailed as China's Brandy and can be used as a base for various cocktails.

Theres lots of different brands in a good Asian grocery
Its usually the $6+ one not the standard $2 one which isnt rose wine just rice wine

[Adam from Barwell]

Thinking of trying these out, would it be possible to dry them in a biltong type dryer

[NCPaul]

I would say yes if you include some cure #1.

[Adam from Barwell]

Great thanks, I thought it would be ok as there normally dried outside in the sun, has anyone tried any of these recipes

[BriCan]

has anyone tried any of these recipes

Have not tried any of these recipes out but do make them for my shop and could post my recipe later

[Adam from Barwell]

That would be great thanks