Chinese Sausage

[Michael L Tran]

Does anyone knows how to make chinese sausage?

 

[DanMcG]

Here's a link to the FAO of the UN where I poached this recipe.
http://www.fao.org/docrep/003/x6556e/X6556E06.htm#ch6.6
The site is a wealth of knowledge when it comes to sausage making.




CHINESE SAUSAGES
Chinese sausages, the most popular meat products in China, are basically made from pork. The Chinese name for sausages is “Lap Chong” of which the nearest translation would be “winter stuffed intestine” or “waxed intestine”, because “chong” not only means “intestine” but also “sausage”.

Chinese sausages differ according to their formulations, size and methods of processing. Chinese sausages differ essentially from other sausages. Their formulations and manufacture are unique, based on long tradition and their kitchen preparation is also rather particular. Sausages are used primarily in China as a flavouring agent and as protein fortification for a number of rice, noodle or other dishes in which they are added in quite small amounts.

An important part of Chinese sausages flavour consists of monosodium glutamate, soy sauce and sugar that are added to the sausages in exceptionally high levels. The addition of selected Chinese wines is common for certain quality products. The most popular spice is cinnamon (Cassia) since Chinese sausage producers believe that it acts as a preservative.

Sausages are eaten all the year round in China but consumption is greater during festive seasons, especially during the Chinese New Year.

According to the formulation, Chinese sausages may be divided into meat sausages (Yuen Chong) and liver sausages (Goin Chong). A special class of sausages are chicken liver sausages containing chicken livers or chicken livers combined with selected young pork livers. Processing methods and seasoning formulae are similar in both main groups of Chinese sausages.

FORMULATIONS

Basic ingredients for 100 kg

meat sausages

60–74 kg lean pork or lean pork trimmings
25–40 kg pork backfat

Liver sausages

25–50 kg lean pork
30–40 kg pork backfat
20–40 kg pork livers

Additional ingredients per 100 kg

10–18 kg water
1.5 kg Chinese wine (“Mei Kwei Lo” etc.)

Characteristic seasoning formula per 1 kg

20.0 g nitrite salt for curing
10–50 g sugar
1–3 g monosodium glutamate
15–20 g soy sauce
0.6–1.2 g cinnamon
(ginger and other spices may be blended in limited quantities)

Casings

Pig rounds narrow medium (28–32 mm) and narrow (diameter less than 28 mm)

 

[BGKYSmoker]

Len Poli has a good Lop Chong recipe and its pretty good.

 

[ab canuck]

I also found the recipe on Len Poli site, It is one I have wanted to try for home. It is on my list to do.