Lap Xuong

[BGKYSmoker]

Lap Xuong Thuong Hang i think its spelled.

ljxh.jpg

• BGKYSmoker
• Jan 16, 2017

 

[SmokinAl]

Is there any kind of sausage that you haven't made?

You really set the bar high!

Al

 

[BGKYSmoker]

 
Is there any kind of sausage that you haven't made?

You really set the bar high!

Al

When i was a kid it was my job to stir the blood for blood sausage, i dont like it or scrapple, head cheese and organ type sausage.

Thanks Al

 

[BGKYSmoker]

This is a LP recipe.

Taste good but i should have just did 1 grind on it. Broke it down from 5lbs to 2.5lbs

lplopc.jpg

• BGKYSmoker
• Jan 16, 2017

 

[ab canuck]

  Cool, it looks good. Along what line is the flavor? What do you use meat wise/spice? I'm trying to imagine if I have come across  something similar. 

 

[BGKYSmoker]

 
  Cool, it looks good. Along what line is the flavor? What do you use meat wise/spice? I'm trying to imagine if I have come across  something similar. 

Just ground pork butt. Cant post the reciipe as Len's Recipes are CW. 

 

[driedstick]

interesting,,,, I hate blood sausage also,, my sis and her husbands family still make it. 

 

[worktogthr]

Incredible! The sausage makers on this forum are like machines. I have been looking into this kind of sausage for a while. Never tasted it but it intrigues me

 

[myownidaho]

Does your recipe have that sweet note to it? This sausage screams fried rice.

 

[dirtsailor2003]

Looks great. Have you tried drying it out like Biltong? I've had some like that and it's tasty.

 

[BGKYSmoker]

Looks great. Have you tried drying it out like Biltong? I've had some like that and it's tasty.

There is a cure 2 recipe. Done some cure 2 slim jims that come out great that my wife likes. I will find the pic.