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December 10, 2024
Chinese style sausage is a popular and flavorful ingredient in Chinese cuisine. With its rich taste and unique texture, it is often used in various dishes, such as stir-fries, fried rice, and steamed buns. If you want to learn how to cook Chinese style sausage, this article will guide you through the process.
Chinese style sausage, also known as lap cheong or lạp xưởng, is made from pork and a combination of seasonings, including soy sauce, rice wine, sugar, and spices. It has a sweet and savory taste and a slightly chewy texture. The sausage is usually dried and cured, giving it a long shelf life.
Before cooking Chinese style sausage, it is important to prepare it properly. Start by soaking the sausage in warm water to remove any excess saltiness and soften its texture. Once soaked, pat the sausage dry with a paper towel and slice it into thin pieces. This will ensure even cooking and enhance the flavors.
When cooking Chinese style sausage, there are several methods you can choose from. One popular method is stir-frying, which helps to bring out the flavors and textures of the sausage. Heat a wok or frying pan over medium heat, add a small amount of oil, and then add the sliced sausage. Stir-fry until the sausage starts to brown and becomes fragrant.
Essential Ingredients for Chinese Style Sausage Recipe
Chinese style sausage, also known as lap cheong, is a delicious and popular ingredient in many Chinese dishes. It adds a unique flavor and texture to stir-fries, fried rice, and noodle dishes. If you want to make your own Chinese style sausage at home, here are the essential ingredients you will need:
| Ingredient | Quantity |
|---|---|
| Ground pork | 500 grams |
| Fatback or pork belly | 150 grams |
| Salt | 1 1/2 tablespoons |
| Sugar | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Rice wine | 1 tablespoon |
| Oyster sauce | 1 tablespoon |
| Five-spice powder | 1/2 teaspoon |
| White pepper | 1/4 teaspoon |
| Cornstarch | 1 tablespoon, dissolved in 1 tablespoon of water |
| Casing | edible sausage casing |
These ingredients are easily available in most Asian grocery stores. Make sure to prepare and measure all the ingredients before starting the sausage-making process. Once you have everything ready, you can follow the steps to make your own delicious Chinese style sausages at home.
Fresh Pork and Fatback
One of the key ingredients in making Chinese style sausage is fresh pork and fatback. This combination provides the rich flavor and texture that is characteristic of Chinese sausages. Here’s what you need to know about using fresh pork and fatback:
Choosing the Right Cuts
When selecting fresh pork for your Chinese sausages, it is important to choose the right cuts. Look for cuts that have a good balance of lean meat and fat. This will ensure that your sausages have a moist and juicy texture.
For the fatback, you can ask your local butcher to provide you with a piece that is specifically meant for sausage making. Alternatively, you can find fatback in specialty meat shops or ethnic grocery stores. It is important to note that fatback is not the same as regular pork fat. Fatback comes from the back and sides of the pig, while regular pork fat comes from other parts of the animal.
Preparing the Pork and Fatback
Before using the fresh pork and fatback, you need to prepare them properly. Start by trimming off any excess fat or sinew from the meat. Then, cut the pork and fatback into small, uniform-sized pieces. This will ensure that they can be easily ground or minced.
Some recipes may require you to grind the pork and fatback together using a meat grinder or food processor. Others may require you to mince them separately. Follow the instructions provided in your chosen recipe to prepare the pork and fatback accordingly.
Once the fresh pork and fatback are properly prepared, you can proceed with the other steps in making the Chinese style sausages. Remember to keep the pork and fatback refrigerated until you are ready to use them to prevent bacterial growth.
| Ingredient | Amount |
|---|---|
| Fresh pork | 1 pound |
| Fatback | 1/4 pound |
Five-Spice Powder and Soy Sauce
Five-spice powder and soy sauce are two key ingredients that contribute to the unique and delicious flavor of Chinese style sausage. These ingredients add a combination of savory, sweet, and aromatic notes to the sausage. Here’s how you can incorporate these flavors into your homemade Chinese style sausage:
Ingredients:
- Chinese style sausage
- Five-spice powder
- Soy sauce
Instructions:
- Prepare the Chinese style sausage by rinsing it under cold water and patting it dry with a paper towel.
- Sprinkle a generous amount of five-spice powder onto the sausage, making sure to coat all sides evenly.
- Heat a pan over medium heat and add a small amount of oil.
- Place the seasoned sausage in the pan and cook until it is fully cooked and browned on all sides.
- Pour soy sauce over the cooked sausage, allowing it to coat the sausage evenly. You can adjust the amount of soy sauce according to your taste preferences.
- Continue cooking the sausage in the soy sauce for a few minutes, allowing the flavors to meld together.
- Remove the sausage from the pan and let it rest for a few minutes before serving.
By using five-spice powder and soy sauce, you can enhance the flavor profile of your Chinese style sausage and create a delicious and satisfying dish. Enjoy!
Rice Wine and Sugar
To give Chinese-style sausage its distinct flavor, rice wine and sugar are key ingredients used in the marinade. Rice wine, also known as mijiu or Chinese rice wine, is a traditional alcoholic beverage made from fermented glutinous rice. It has a delicate, sweet taste that enhances the flavor of the sausage.
Sugar, on the other hand, adds a hint of sweetness and helps to balance the flavors of the other ingredients. It also helps to caramelize the sausage during the cooking process, giving it a shiny and appetizing appearance.
When preparing the marinade for Chinese-style sausage, it’s important to use a good quality rice wine. Look for a brand that is specifically made for cooking, as some rice wines are also consumed as a beverage.
Marinade Recipe
Here’s a simple marinade recipe for Chinese-style sausage:
| Ingredients: | Amount: |
|---|---|
| Chinese rice wine | 1/4 cup |
| Sugar | 2 tablespoons |
Combine the rice wine and sugar in a bowl and mix until the sugar has dissolved. Place the sausages in the marinade and let them sit for at least 30 minutes, or overnight for a stronger flavor.
Alternative Options
If you don’t have rice wine on hand, you can substitute it with a dry sherry or white wine. However, keep in mind that the flavor may be slightly different from the traditional Chinese-style sausage.
For those who prefer a less sweet sausage, you can reduce the amount of sugar in the marinade or omit it entirely. It’s all a matter of personal preference and experimenting to find the perfect balance of flavors.
Sausage Casings and Twine
When making Chinese style sausage, it is important to use the right casing and twine to achieve the desired texture and appearance. There are two main types of casings commonly used in Chinese cuisine: collagen casings and natural casings.
Collagen Casings
Collagen casings are made from the connective tissue of animals, typically cows or pigs. These casings are very durable and offer a consistent and uniform size, making them ideal for sausage making. Collagen casings are often used for Chinese style sausages due to their strength and ability to hold the sausage shape during cooking.
One advantage of collagen casings is that they are thin and edible, so you do not need to remove them before eating the sausage. However, some people may find the texture of the casing to be slightly chewy.
Natural Casings
Natural casings, on the other hand, are made from the intestines of animals. They have been used for centuries in sausage making and offer a more traditional and natural look to the sausages. Natural casings are popular for Chinese style sausages as they provide a slightly more tender texture compared to collagen casings.
Unlike collagen casings, natural casings need to be soaked in water before use to remove excess salt and soften them. After soaking, they can be easily threaded onto the sausage stuffer and tied off with twine.
| Type of Casing | Advantages | Disadvantages |
|---|---|---|
| Collagen Casings | Very durable and consistent in size | Some may find the texture chewy |
| Natural Casings | Provide a tender texture and a traditional look | Need to be soaked and require additional preparation |
Regardless of the type of casing you choose, it is important to secure the ends of the sausages with twine to prevent any filling from leaking out during cooking. Cotton twine or butcher’s twine can be used to tie off the sausages at both ends.
By selecting the appropriate casing and properly securing the sausages with twine, you can ensure that your Chinese style sausages have the desired texture and appearance.
Q&A
What ingredients do I need to cook Chinese style sausage?
You will need pork, fatback, sugar, salt, soy sauce, oyster sauce, rice wine, and Chinese five-spice powder.
Can I use any type of pork to make Chinese style sausage?
It is recommended to use fatty cuts of pork, such as pork belly or pork shoulder, to make Chinese style sausage.
How long does it take to cook Chinese style sausage?
The process of making Chinese style sausage can take up to several hours, including marinating and steaming or drying the sausages.
Do I need any special equipment to cook Chinese style sausage?
No, you do not need any special equipment. However, a meat grinder and sausage casing would be helpful if you want to make your own sausages.
Can I store Chinese style sausage after cooking?
Yes, you can store Chinese style sausage in an airtight container in the refrigerator for up to two weeks. You can also freeze the sausages for longer storage.
What ingredients do I need to cook Chinese style sausage?
To cook Chinese style sausage, you will need the following ingredients: ground pork, soy sauce, rice wine, sugar, salt, five-spice powder, white pepper, and sausage casings.