It can be made with fresh pork, pork fat, livers, and sometimes chicken, and tends to be as sweet as it is salty, with a rich, dense, emulsified texture. There will be a burst of oil when you bite a good lap cheong. The texture of lap cheong is harder than that of regular sausages. Tastes a bit like pork jerky.
There is a slight sweetness that comes with the salty flavor. Some more fat will have small cubes of fat inside the sausage. If cooked with rice, the rice will absorb its flavor. When it comes to finding a Chinese sausage substitute, the last option we'll discuss is Italian sausage.
This type of sausage tastes very different and can be found in most grocery stores. It's also relatively easy to cook, making it a great alternative for those who are not familiar with cooking meat. The flavor of Chinese sausage varies depending on the ingredients used, but it generally has a sweet and savory taste. Chorizo is Spanish or Mexican pork that is precooked and cured and comes in a variety of options.
It is spicy and is often served for breakfast or as part of a larger meal. Sausage is raw meat seasoned with fennel or anise, resulting in a less spicy flavor. Some say it tastes similar to Italian salami or Italian-style sausage. Others compare its texture and flavor to a dry roasted pork or even to minced meat covered with hot paprika.
The sausage is usually pork or turkey meat. Different provinces in China produce different flavors of Chinese sausages. For example, Cantonese sausage (lap cheong), which is the most common, tastes sweeter than Sichuan sausages, which use local Sichuan pepper and chili peppers, resulting in a very strong spicy flavor. Although you can see different levels of dryness and different types of meat combinations, most Chinese sausages are made with very fatty pork and have a sweet and addictive taste. If you're looking to buy Chinese sausages, it's best to know what you want to use them for.
Chinese sausage: Lap cheong (Cantonese) làcháng (mandarin) is a cured sausage that is usually steamed or diced and sautéed in a wok. The variety made with pork and small cubes of fat is the most common, but the best variety I've ever tried was made with duck liver. Once you open the package and take out the amount of sausages you need for a plate, wrap the remaining sausages tightly in cling film and store them in the freezer. Basically, there are two main types of Chinese sausages: “bai you chang” and sausage made with pork or duck livers. I had no idea what the sausage and bread combination was called (I found out many years later that it's called lap cheong bun), but my taste buds didn't care.
Chinese sausage has its own unique flavor, although it can also be used as an addition to stir fries and other Chinese dishes. And because of this specialty, Hunan sausage is often considered a strong type of bacon or bacon moistened in oak. The key to making fried rice depends on the amount of chili, soy sauce, red onion and garlic you put in it; if you add more than usual, they will give your fried rice an extra flavor boost. Don't forget the important recipes for sautéing cabbage with Chinese sausage and lots of leaf wrappers. When you cook sausages in a microwave oven, you don't get a dark golden skin; instead, the skin and guts of the sausages are peeled off.
Quality sausages should look light and lively with a natural reddish brown color and have a dense, dry gut. And remember that low-fat foods are always best for maintaining a healthy lifestyle, especially if you're on a diet. If you want sausages with the sweetest flavor, you'll need lap cheong, also called Cantonese sausage.
