Also it will take longer drying. ( Log Out /  This looks great, not something I would be brave enough to attempt myself! Dedy, all of your posts are amazing to me, but this one is just superb. Respect, man!!! Fresh Homemade Chinese Sausage: Ready to Hung to Air Dry Cured. We’ll see! I had a uncle who use to make Italian sausage on the roof of his house in Brooklyn in the Summer time. You'll want to find sausages that look plump and not shriveled up. so good! Lap cheong (腊肠) are Chinese pork sausages with a sweet-salty flavor and a beautiful reddish-pink color. The slices of the sausage reminds me of mortadella. (, This simple Steamed Lap Cheong recipe is actually based on the friendly advice of our favorite wet market seller of preserved meats. You can easily cook them along with a pot of rice or use them in fried rice. By combing 2 kinds of cut together, you control the fat ratio in between 25-30%. I'm terrified of frogs (have been since a childhood incident!) I didn’t added any msg on my homemade lap chong, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel. To keep the homemade lap cheong in fridge or freezer. It looks as good as the ones we buy in the store. Honestly speaking, homemade lap cheong is anytime better than commercial ones. © 2020 BestRecipeFinder // Chicken, Beef, Salads, Deserts and Kids Recipes (Privacy Policy). You know how to make your own lap cheong. Most chinese sausage wrapped in an edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. a delectable dish of steamed Lap Cheong but also a heavenly pot of rice aromatically infused with all the sausage's flavors! Phew..that’s impressive! These people love and live food, and if they're willing to talk about it, trust me, there is much to learn! Chinese sausage can be used for soup, stir fried and almost all rice dishes. Your post brought back a flood of those memories. It takes absolutely no effort. Homemade Chinese Sausage Recipe; How to prepare it? Because i didn’t use any artificial filler, the weight losen out in a greatlyI think the fat meat is a little on the high side. Chinese sausage  commonly made of fatty pork, either the fat is chuncky or well blended. Lap cheong is eaten hot or cold but always cooked in a wok. They look appetizing! How to Stuffed Homemade Sausage Using Plastic Funnel. homemade lup cheong!! Your email address will not be published. . We go for the traditional mix of half fat to half meat which we think tastes the best. So impressive! If you living in  a tropical country like indonesia, i guess it’s possible to left the fresh sausage hung to dry curing in room temperature because it’s too hot and too humid. – Take one casing. Choose fresh pork. I cannot believe you make your own charcuterie at home. wow…that’s just amazing! I know, you thought I forgot about you aha! We are not using ground meat making sausage so the pinch and twist method won’t work here. Pork belly is about 50% fat and the pork shoulder is pretty lean. It’s one of my dreams to make my own sausages and cold meats and smoke them…. Remember that this process also enhanced the sausage drying process too. – Take one casing. Thanks for the detailed instructions, WOW this seems so intricate and difficult to make – looks fantastic . Chinese sausage available in many forms of fat content, color and prices. The fresh pig intestine chinese sausage or lap cheong the hung to dry in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight.Make sure you notes the weight of the fresh sausage before you hung it and calculate the 30 percent loss from the original weight. Then slice it into small pieces. Making my own chinese sausage or lap cheong  in my very humble amateur kitchen is one of my obsession. Unfortunately, my homemade lap chong or chinese sausage a little bit forgotten in the fridge and the drying  goes a little bit too far until the  weight reach 393 grams in 30 days (24 october-22 november 2014). Find the end and put it on the sausage stuffer tube. I have never seen this before! We make many types of sausages here in Greece! I don’t buy – my friend in Kuala Lumpur will always give me – her hubby’s family make for sale – very nice ones, wine-infused and not as hard as the imported ones. Before making homemade chinese sausage, you should know that the ammount of all the ingredients for making air dry cured sausages is properly measured, especially the amount of the nitrate preservatives. – The alcohol content needs to be at least 30%. Misalnya dioven..dan bisa gak kalo gak pakai bahan kimia pengawet seperti yg disebutkan diatas, kalopun pakai belinya dimana? How in the world!!!! Nice and Fatty Lap Cheong or Chinese Sausage. Do not open the fridge door too often since the temperature will fluctuated and made the lap cheong taste funny. I’m impressed Dedy, really impressed. May I know where to get the lap cheong (probably the shop name or address?). Clean hand fingers or even chopstick is much more effective and fungtional for plug the sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. It won't fail because of alcohol, but if alcohol is strong flavor it can change the taste. I am all for added umami flavour and I am always so impressed by your dried meats posts. Those home-made sausages look stunning! – There are many types of casing. You can make your own. love your blog a lot! – Put the meat into the container. Well, actually i useed to replace any chorizo recipe with my homemade chinese sausage, infact i added chinese sausage as topping for Broccoli Crust Pizza Recipe, stuffing for my Nasi Bakar (Grilled Banana Leaf Wrapped Spiced Rice), Peanut Crusted Roasted and Stuffed Whole Beef Tenderloin, Steamed Glutinous/ Sticky Rice Roll and Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe, Homemade Lap Cheong or Dried Chinese Sausage. You should know first that the neurotoxin excrete by Clostridium botulinum bacteria. The stuffing can be plugged better with your hand too, just squeese the stuffing out with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh sausage, Prick The Sausage Using Sterilized Metal Pin to Removed the Air Bubbles. So in my opinion the additional of nitrate (pink salt, salpetre etc) is absolutely  important because it’s an effective agent agains Clostridium botulinum. What are the ingredients? – Use a toothpick to poke all the air bubbles so the sausage can be firm and tight. Homemade Chinese Sausage Cantonese Lap Cheong Recipe [广式腊肠] -Cooking admin October 1, 2018 Recipes Leave a comment 379 Views Cantonese sausage is very popular in the southern Chinese provinces such as Guangdong, Fujian, and Hong Kong. Recipe Homemade Lap Cheong or Dried Chinese Sausage. I laughed out loud when I read about the ‘crack’. Your email address will not be published. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine.How to made sausage without fancy  sausage maker is another question, eversince i din’t really want to investing pretty much $$$ for it, which mean i have to do is manually. Only problem is that he might eat way too much than he should. OMG, those sausages look fantastic! Drag this link to your bookmarks for quick access . Over and over again your recipes blow me away! Never this sausage is a masterpiece, you know my dad makes sausages at home, I’ve seen it hundreds of times so my compliments because this is really something my friend , Hi Dentistchef, First of all thanks for dropping by my humble blog. Thanks for sharing and you have a great week ahead . This shop only sells dried meats and seafoods and always provides excellent stuff! (Optional: cook some vegetables while … Love eating them but lazy to make. Change ), You are commenting using your Google account. The recommendation maximum ammout of saltpetre (potassium nitrate) for dry curing is 500 ppm or 500 mg per kg sausage mixture. Chinese sausage or lap cheong or la chang usually traditionally hung unpackaged in the  street market or wet markets in China town market anywhere nearby your place. Tug it tightly so you don’t get too many bubbles. Cut meat and fat into 25 mm (1 in) pieces, mix with all ingredients and marinate overnight in … Cooking tips and more. I don't know the name but it's on the first floor in the middle aisle and it's run by an elderly couple.

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