Lap Cheong Chinese Sausage

Chinese sausage, known as lap cheong (臘腸) in Cantonese, is a popular ingredient in Chinese cuisine. It is a dried, sweet, salty, and lightly smoked sausage made with pork, fat, sugar, and rice wine. This recipe teaches you how to make homemade Chinese sausage.

Ingredients

• 1 kg pork leg or shoulder (approx. 70% meat, 30% fat)
• 50 g sugar
• 50 g soy sauce (shoyu)
• 50g Chinese rice wine (Shaoxing wine)
• 5 g salt (1 teaspoon)
• 5g Chinese five spice seasoning (1 tsp)
• 2 g white pepper (1/2 teaspoon)
• 2 g of curing salt (1/2 teaspoon)
• 2 meters of pork casing for sausage

Chinese Five Spice Seasoning

Chinese five-spice seasoning is a classic Chinese spice blend that combines five main flavors: sweet, sour, bitter, salty, and umami. It is widely used in Chinese cuisine to add depth and complexity to dishes. Here are the traditional ingredients:

• Star anise (八角) – Provides a sweet, licorice-like flavor;
• Clove (丁香) – Adds heat and a slightly bitter, spicy flavor;
• Chinese Cinnamon (Cassia) (肉桂) – Offers a sweet, woody flavor (different from common cinnamon);
• Sichuan Pepper (花椒) – Contributes a spicy, numbing sensation;
• Fennel Seeds (小茴香) – Adds a mild sweetness and anise-like flavor;

How to Make Chinese Five Spice Seasoning

Toast whole spices (star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds) in a dry pan over low heat for 1-2 minutes until fragrant. Be careful not to burn them.

Allow the spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.

Store in an airtight container in a cool, dark place for up to 6 months.

This versatile spice blend is perfect for seasoning meats, marinades, stir-fries and even desserts!

Instructions

1. Prepare the Meat: Cut the pork and fat into small cubes (about 0.5 cm). Alternatively, you can grind the meat coarsely for a more uniform texture;
2. Bleach the fat: to make the fat have a more attractive color, preserving the white, dip it in boiling water for 2 minutes, remove and cool in ice water.
3. Season the Meat: add fat, sugar, soy sauce, rice wine, salt, five-spice seasoning, white pepper and curing salt (if using) to the meat. Mix well until the seasonings are evenly distributed. Cover the bowl and let marinate in the refrigerator for at least 4 hours or overnight;
4. Prepare the Tripe: Wash the tripe under cold water to remove any salt or preservatives. Soak it in water for 30 minutes to soften it;
5. Stuff the Sausages: Carefully fill the casing with the seasoned meat mixture, ensuring there are no air bubbles. Twist the sausage into 10-15 cm links, depending on your preference;
6. Dry the Sausages: Hang the sausages in a cool, dry, well-ventilated place for 5 to 10 days to dry. Alternatively, you can use a smoker or dehydrator set to 120°F (50°C) for 12 to 24 hours and then hang them in a place protected from insects for another 5 to 10 days. The sausages should feel firm to the touch when fully dry;
7. Store or Cook: Once dried, store the sausages in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. They are traditionally used in the preparation of Chinese rice.

Tip

Enjoy your homemade Chinese sausage in fried rice, stir-fries or steamed dishes!

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