Chinese sausage is a spiced ground meat mixture packed into casings and used in Chinese cooking. There are dozens of types of sausages produced in China and other Asian countries, with Lap Chong and Yeung Cheong being the most common. Both sausages are used in a variety of Chinese dishes and can be purchased online or made at home using Chinese cookbooks and cooking websites.
Chinese sausage refers to any number of spiced ground meat mixtures packed into casings and used in Chinese cooking. Depending on the area of origin and the desired result, the ingredients can include a wide range of animal and chicken parts. These typically include pigs, turkeys and chickens. Beef is sometimes used in special Chinese sausage although its use is rare.
There are dozens of types of sausages produced in the various provinces of China and all other Asian countries. Chinese sausages found on the menus of more traditional Chinese restaurants and Chinese markets typically fall into two categories: Lap Chong and Yeung Cheong. Both are popular additions to numerous Chinese dishes.
Lap Chong is often considered the most popular variety of Chinese sausage. It normally contains only pork and pork fat, sweeteners and seasonings. In a Chinese market, Lap Chong is typically the dried link sausage variety you see hanging in the windows. This type of thin sausage is usually about 6 inches (about 15 cm) long and 1 inch (about 2.5 cm) in diameter.
The other most common type of Chinese sausage is Yeung Cheong. Instead of pork, its main ingredient is normally pork liver. Unlike Lap Chong, Yeung Cheong tastes tangy, with no hint of sweetness in the blend. It is usually darker in color than Lap Chong due to its liver content.
Both sausages are common ingredients in a number of Chinese dishes. The links are typically sliced or diced, cooked with vegetables, and served over rice or mixed with noodles. In dim sum, a popular steamed dumpling appetizer, the sausage casings are removed and the meat inside is cooked as part of the dim sum filling.
Centuries ago, when the first Chinese sausages were made by hand, the minced meat was traditionally packed into sheep and lamb casings and knitted into links by hand. It was typically made in the summer to facilitate the drying process. Summer production also provided less moisture, preventing the sausage from spoiling.
Today, Chinese sausage is usually mass-produced in factories around the world and vacuum-packed before being shipped to restaurants and supermarkets. Some privately owned and operated traditional Chinese markets and restaurants that adhere to age-old preparations still make the product by hand. It is widely available to purchase online for consumers who don’t have access to Chinese markets. Recipes for making homemade sausage can be found in Chinese cookbooks and on Chinese cooking websites.
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