Chinese sausages are renowned for their unique flavor and vibrant red color. But what is the secret behind this hue? It turns out that the reddening of Chinese sausages is due to a combination of components and flavors. The preservatives used to cure sausages, sodium nitrite and sodium nitrate, take on a red color in Chinese sausages. These preservatives are essential for preserving the meat and keeping pests away.
The most popular type of Chinese sausage is Lap Cheong, which is made from pork. However, you can also find sausages made from chicken or other meats, though this is done to reduce production costs rather than to improve the flavor. The sausage is made with pork minced or ground in small pieces, seasoned with salt, sugar, wine, soy sauce, Sichuan pepper and other ingredients. Open packages or leftover Chinese sausages should be stored in an airtight container in the refrigerator for up to 4-5 days.
The confusion between Lap Cheong and La Chang comes from different Chinese dialects; in the Cantonese dialect (the southern provinces) the sausage is known as Lap Cheong, while in the Mandarin dialect (the northern provinces) it is known as La Chang. A new type of sausage called Harbin Red, Kazakh Red or LI Dao Si has become increasingly popular in China and neighboring countries. Sausage consumption is highest during the Chinese New Year in February. The stuffing for sausage meat paste is usually stuffed into animal guts, stomachs and bladders, at least in domestic production.
Lap Cheong sausages should be about 8 inches (20 cm) long and the belly must be twisted on itself between each sausage. Traditional Chinese recipes for salamis have been passed down from generation to generation without much understanding of the underlying processes. Fried rice is a popular vehicle for consuming Chinese sausage. In conclusion, Chinese sausages are red due to their components and flavors, including sodium nitrite and sodium nitrate preservatives that take on a red color.
Lap Cheong is the most popular type of Chinese sausage, though you can also find sausages made from chicken or other meats. Open packages or leftover sausages should be stored in an airtight container in the refrigerator for up to 4-5 days. A new type of sausage called Harbin Red has become increasingly popular in China and neighboring countries.
