Chinese sausage is a generic term that refers to the different types of sausages made from a variety of ingredients, including fresh pork or liver. The World Health Organization classifies red meat as a possible carcinogen, something that is likely to cause cancer. Processed meat includes sausages, ham, bacon, and some meat dishes. It refers to meat that has been processed in some way to preserve or flavor it.
Pork makes the best sausages, and the Chinese love it. There is a saying that their love for pork prevented them from converting to Islam. A pig is one of the 12 animals in the Chinese zodiac calendar. Although most Chinese sausages are mostly made from pure pork, other meats such as beef, chicken, duck or lamb are often added.
Pork liver or duck liver are often added to liver sausages. It is generally accepted that the Chinese were already making sausages 2000 years ago. Any reliable information about sausage manufacturing in China dates back to the 5th century and some of the techniques are still used today. As in other countries, there is no universally followed sausage recipe, but each region of the country develops its own variation, even though the name remains the same. The Chinese name for sausages is “Lap Cheong”, which means “winter filled intestine” or “waxed intestine” because “cheong” not only means “intestine”, but also “sausage”.
This sausage is normally dried in air or over low heat. Sausage is used as an ingredient in many dishes in parts of southern China, such as Hong Kong and Southeast Asian countries. It is used, for example, in fried rice dishes, noodles and other dishes. Traditional Chinese recipes, similar to Italian recipes for salamis, have been passed down from generation to generation without much understanding of the underlying processes. They are the result of errors and testing procedures; however, they are modified today to comply with the safety regulations of the China Meat Safety Department.
Sausages are consumed all year round, but their consumption is highest in February, during the Chinese New Year. As mentioned above, Chinese sausages are named according to their ingredients and filling method. Lap Cheong, the most popular Southern flavor, is made up of dried pork and pork fat. Smoked sausages dry completely. In the north, the common flavor is Hong Chang.
This flavor is deeply associated with Lithuanian and Polish sausages. The intensity of the flavor and the thick texture match those of European sausages. The taste of duck liver is darker in color due to the bloody nature of the liver. His name is Yun Ch.
It is the second most used ingredient after pork. What unifies all types of Chinese sausages is an extremely sweet flavor and an emulsified texture that makes even the freshest links taste like meat caramel. In Suriname, Chinese sausage is known by a Chinese word hakka translated as fatjong, fachong, fa-chong, fashong or fasjong in colloquial spelling. Lap cheong can be cooked and eaten alone, but it also works well with rice and vegetables and can be used as an ingredient in other dishes, such as fried rice and sticky rice packs. In northern China, people like to eat pork sausages with pickled pork and Chinese cabbage, which is quite similar to sauerkraut from Germany but made with Chinese cabbage. Taiwan also produces a similar form of sausage; however they are rarely dried in the manner of Cantonese sausages.
It is made in the same way as European head cheeses and the Chinese do not hesitate to use pig skins, snouts and ears. Chinese sausages are generally available in Asian supermarkets outside of Asia mostly vacuum-packed although some Chinese grocery stores also sell the varieties unpackaged. Eastern European-style sausages were manufactured in Harbin, the largest city in Heilongjiang Province in the northeastern region of China. The driest of the group is so firm that soaking the links in water as you would with hard Chinese bacon is the best way to highlight the flavors and textures of the sausage. If you visit any decent-sized Chinese market you'll find an impressive variety of Chinese sausages commonly known by their Cantonese name lap cheong. In Europe there was a saying that sausages must be produced in a month with the letter “R” in its name (September October November December January February March and April). However without the pork fat that carries the flavor sensory attributes especially the flavor of the sausage will suffer. Sichuan sausage also contains red chili powder Sichuan pepper powder and Pixian bean sauce to characterize sausage with a special flavor.
Chinese sausage full of sodium soy sauce and nitrates is a sweet and salty dry sausage that you know is bad for you but you can read the package for a month or more depending on your relationship status. Since traditionally made Chinese dried sausages develop a pleasant and shiny appearance it was accepted to call them La Sausages.
