Chinese Sausages - 广式腊肠

Chinese sausages, also known as "lap cheong," are a type of cured sausage that is popular in China and other parts of Asia. There are several variations of Chinese sausages, including Cantonese-style lap cheong, which are made with a mixture of lean and fatty pork, and Sichuan-style lap cheong, which are made with lean pork and seasoned with chili peppers and other spicy ingredients.

I've been looking at making some Charcuterie at home for a while, but have been put off by the need for specific fermenting starter cultures and temperature controlled environments. These Chinese sausages turned out to be the perfect option. Cured in a normal refrigerator and no starter culture involved. The important thing is to use thin casings mine were 4 mm otherwise you will get case hardening from the dry air in the refrigerator.

EQUIPMENT

Sausage Stuffer

Sausage Casings

INGREDIENTS

1 kg of pork 70% lean 30% fat.

20 g salt

75 g sugar

10 g 1 tbsp red yeast powder ground (optional)

2.5 g 1/2tsp pink Salt (optional)

30 g Alcohol at least 30% abv I used vodka

20 g Soy sauce

INSTRUCTIONS 

Dice the pork into small pieces. Place in a bowl with all the other ingredients, mix well and allow to marinate over night.

Extrude into sausage casings, tie off the ends with string

Allow to hang in the refrigerator for 10-14 days they should lose about 30% weight in this time. They can also be sun-dried or smoked.