Chinese Sausage

Chinese sausage is a collective name for many different types of sausages originating in China. It is a great appetizer.

What is Chinese Sausage?

Chinese Sausage is also called la Cheong (pinyin: làcháng) in south China. It is the largest variety of meat products in China. And it is made by poured animal ground meat and seasoning ingredients into animal casings, and then fermented and dried.

Chinese sausages have a long history. It is one of the traditional Chinese foods, which appeared in China as early as 1500 years ago.

How to select a good Chinese sausage

A good Chinese sausage has some characteristics:

1. The good sausage is bright and lustrous, and the lean meat particles are natural red or jujube red;

2. The good sausage’s fat is white and has uniform stripes and no impurities;

3. A good sausage is dry, the meat and casing are close to each other, and the structure is compact and flexible;

4. The cut surface of a good Chinese sausage is smooth and without cavity or impurities and its outstanding meat flavor.

How to Store Chinese sausage

Chinese sausage can be placed in food bags or vacuum-sealed and stored in the freezer layer of the refrigerator for up to 3 months.

How to cook Chinese sausage

1. Cook sausage with water, and then slice and serve with wine;
2. It can be fried with a variety of vegetables;
3. It is a great ingredient for barbecue or hotpot;
4. Other recipes such as Chinese sausage fried rice and Chinese sausage instant noodles are also good choices.

Chinese Sausage Flavor

According to the different ingredients and making process, there are 9 kinds of the most popular Chinese sausages.

1. Harbin Red Sausage
It serves with wine or cooks with instant noodles that are popular in north China.

2. Cantonese sweet sausage
It is an important ingredient in broad soup rice. And it tastes sweet and appetizing

3. Qingdao beer sausage
It is the best snack for serving with beer when watching matches.

4. HuiNing sausage
It was a snack that Emperor Kangxi liked to eat.

5. Sichuan spicy sausage
It is the perfect ingredient for making Sichuan cuisine.

6. Garlic Sausage
A sausage that is not very garlicky.

7. Rugao sausage
It is a kind of sweetened sausage with a sweet taste.

8. Guizhou Spicy Sausage
It is a combination of fat and lean meat, mainly smoked and roasted.

9. Tibetan pig sausage
It is made of Tibetan soil pig meat, salt, sugar and Chinese white spirit.

Chinese sausage recipe:

You’ll need:

3.5kg lean meat, minced
1.5kg fat
250g sugar
250g light soy sauce
150g Chinese white spirit
50g salt
1 bag casings

How to make Chinese sausage

1. Soak the casings in clear water for 30minutes until soft and wash it 4 times.

2. Wash the fat and put it in the freezer for 2 hours. Then cut it into small pieces, wash it with hot water and drain. And then pour it on a bowl, add sugar, Chinese white spirit and salt. Set aside and marinate for a while.

3. Mix lean meat with light soy sauce in a bowl. Pour the fat in the bowl and mix well.

4. Put the meat mixture in the casing. And tie it with dried corn husk or cotton.

5. Sterilize the sausages by brushing the Chinese white spirit. Use a toothpick to puncture the casing and let the air out. Then wash it with hot water.

6. Hang the sausages outside for 7 days. Serve it or store it in the refrigerator.

Print Recipe

5 from 7 votes

Chinese Sausage

Chinese sausage is a collective name for many different types of sausages originating in China. It is a great appetizer.

Prep Time40 mins

Total Time40 mins

Course: Appetizer, Snack

Cuisine: Chinese

Keyword: Chinese Sausage

Servings: 30

Calories: 276kcal

Ingredients

• 3.5kg lean meat minced
• 1.5kg fat
• 250g sugar
• 250g light soy sauce
• 150g Chinese white spirit
• 50g salt
• 1 bag casings

Instructions

• Soak the casings in clear water for 30minutes until soft and wash it 4 times.
• Wash the fat and put it in the freezer for 2 hours. Then cut it into small pieces, wash it with hot water and drain. And then pour it on a bowl, add sugar, Chinese white spirit and salt. Set aside and marinate for a while.
• Mix lean meat with light soy sauce in a bowl. Pour the fat in the bowl and mix well.
• Put the meat mixture in the casing. And tie it with dried corn husk or cotton.
• Sterilize the sausages by brushing the Chinese white spirit. Use a toothpick to puncture the casing and let the air out. Then wash it with hot water.
• Hang the sausages outside for 7 days. Serve it or store it in the refrigerator.