Chinese Brand Sausage??

[ehask71]

Has anyone seen a recipe or know one for a sausage marketed as "Chinese Brand Sausage" it is sweet and looks similar to an italian sausage link and not Lop Chong (which is cured). I used to live in New England and they were sold everywhere.

Down here in Florida I cant find them. I tried calling some butchers up there offering to pay for the recipe but to no avail LOL

Thx,
Eric

[Damo the butcherman]

G'day Eric,
Not sure if this helps you or not
http://lpoli.50webs.com/index_files/Gyoza%20Sausage.pdf
I always refer to this site when I'm looking for something different and I cant find it here,
Keep looking and I'm sure you will find what you are looking for,
Damo

[DanMcG]

here's some reading for ya. although some have cure, you could leave it out and make it a fresh sausage, if the spices sound right

http://forum.sausagemaking.org/viewtopic.php?t=4413

http://www.wedlinydomowe.com/sausage-re ... se-sausage

And if you want to reverse engineer it.
http://www.grocerycouponnetwork.com/foo ... p?Id=18178
It looks like pork, sugar, salt, garlic, soy protein, red No. 40, citric Acid, and a whole bunch of other stuff

[vagreys]

Did a little research, got some descriptions, did a little digging and came up with this. You were probably eating either Genoa Products Chinese Brand Sausage or DiLuigi Sausage Company Chinese Brand Sausage, both popular in New England.

Genoa "Chinese Brand Sausage"

Pork, Seasonings (Sugar, Soy Sauce, Solids (Wheat, Soybeans, Salt, Maltodextrin)Salt, Dehydrated Garlic,Corn Starch, Hydrolyzed Soy Protein, Spices, Red No. 40, Citric Acid, Turmeric]Liquid Seasoning (Corn Syrup, Sugar, Water, Fermented Soybeans, Salt, Food Starch-Modified, Hydrolyzed Corn and Soy Protein, garlic, FD&C Red No. 3 & No. 40)Soy Sauce [Water, Wheat, Soybeans, Salt, Sodium Benzoate (Less than 0.1 of 1% as a Preservative.

I couldn't locate an ingredient list for DiLuigi Sausage Company's version, but it is the original. According to the founder, it was developed to mimic the taste and texture of a boneless chinese sparerib. It uses pork and chicken, and a sauce based on Chinese seasonings for roast pork, with red food color.

It has been described as tasting like Chinese Sweet BBQ Spareribs. These are also called Char Siu Pork Spareribs. Pre-made Char Siu sauce is available in grocery stores, and it will get you the taste of the sauce/glaze, but won't give you the taste of the seasoned ribs, which are marinated in rubbed spice and sauce, roasted, and finished in a honey-sugar glaze.

I'm thinking you want a sausage based on pork or a combination of pork and chicken thighs. I'd suggest taking the time to make your own Char Siu sauce, but you could use an off-the-shelf sauce, too. Seasonings that are in a typical Char Siu marinade/baste include: honey, sugar, Chinese Five Spice powder, Shao Xing cooking rice wine (Shao Xing Hua Diao), red fermented bean curd chunk (without chili - the red fermented bean curd is where the authentic red color comes from), hoisin sauce, soy sauce, and sometimes added minced garlic and grated ginger.

I'm not sure how you combine these into a sausage, successfully. I'd be concerned that the sauce would prevent the sausage meat from binding.

Anyway, this is what I was able to find out about this sausage you miss.

ETA: Oops. Appears DanMcG posted while I was off digging. Sorry.

[LinkMeUp]

One of my college housemates was from the Philippines and he turned me onto these sausages. I was fortunate enough to recently find some at one of the "big box" stores. However, I don't have a good recipe. Regardless, I can't wait to cook the ones I just bought and have them with eggs and rice (of course) and enjoy the type of breakfast Ricardo used to make!