Chinese sausage, also known as wind-dried pork sausage (lap cheong or ląp x247ng), is a highly seasoned semi-dry sausage, flavored with rose. It is made from fatty pork, which gives it an incredibly rich flavor. Approximately 6 inches long, Chinese sausage is darker and thinner than Western sausages. The most common variety is made with pork and pork fat, but you'll also find other varieties made with duck liver or even beef.
Manufacturers are now offering varieties reduced in fat and sodium; however, in the West, it is currently easier to find standard pork sausages. 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. The term, in fact, is generic and covers a wide range of sausages, both fresh and smoked, and extends to sausages from Vietnam and Thailand. Some types are made with liver, others will be dry to the point of hardening like a rock, others will use soy sauce, and others will use a simpler mix of sugar and fatty pork.
Because of its higher than average fat and sugar content, this type of Chinese sausage browns quickly and produces a lot of lard, making it an ideal component in stir fry. Growing up eating Kam Yen Jan at home with my parents and at my cousin's house, I also ate Chinese sausages at some of my favorite Asian restaurants, such as TK Noodle. Whether combined with steamed sticky rice or mixed with lots of fried rice, Chinese sausages add a well-cured flavor to any meal. This is the presence of monosodium glutamate (MSG), a flavor enhancer commonly used in Chinese cuisine and that gives lap cheong its special flavor, and also to baijiu, a rice brandy. I learned how to do it from my Chinese ex-wife who always cooked it by putting it on top of rice while it was steamed.
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. Steaming Chinese sausage in sticky rice is very easy because you literally only put a few whole sausages in the rice and bamboo steamer. Lap cheong, known for its sweet and savory combination, is usually made with pork and pork fat and is seasoned with soy sauce and rice wine. Lap cheong () are Chinese pork sausages with a sweet and savory flavor and a beautiful reddish pink color. The loin, the neck or sometimes the belly are the most used pieces for the preparation of pork sausages.
Chinese sausage: Lap cheong (Cantonese) làcháng (mandarin) is a cured sausage that is usually steamed or diced and sautéed in a wok. 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. Chinese pork sausage has been around for centuries but has recently become more popular due to its unique flavor profile. It has a sweet taste that comes from sugar or honey added during the curing process as well as a savory flavor from soy sauce or other seasonings. The texture is also unique; it's slightly firm but still tender enough to be enjoyed without being chewy or tough. The best way to enjoy this delicious sausage is to steam it in sticky rice or add it to stir fry dishes for added flavor.
It can also be enjoyed on its own as an appetizer or snack. No matter how you choose to enjoy it, Chinese pork sausage will add an extra layer of flavor to any dish.
