Authentic Cantonese Sausage, at home

From the creator

Lap Cheong! This sweet Cantonese sausage barely needs an introduction - it's awesome fried along with some veg, excellent topped over a claypot rice - or even just tossed on a bit of white rice in the rice cooker directly. 0:00 - What Is Lap Cheong? 0:52 - How to tell a Quality Lap Cheong 1:44 - Lap Cheong Recipe 7:03 - "Chinese Sausage"? Written recipe is also over here at /r/CasualChina if you prefer your recipes in Reddit form: https://www.reddit.com/r/CasualChina/comments/loktre/recipe_cantonese_lap_cheong_%E5%B9%BF%E5%BC%8F%E8%85%8A%E8%82%A0_oc/ INGREDIENTS Makes 8 sausages. Feel free to scale up for a bigger batch. * Pork; 350g lean and 150g fat. We used the ham cut (后腿), you can also use a combination of loin (外脊) and fatback (猪油) if that ham cut is hard to find. * Casings: ~30mm dried hog casings (肠衣). Feel free to play around with this too. I believe this is the type we used: https://www.amazon.com/VIFERR-Non-Toxic-2-Layered-Homemade-Flavorous/dp/B07WRZRPNS/ * Marinade for the Lean: 7.5g salt, 30g sugar, 3g Prague Powder #1, 20g light soy sauce (生抽), 15g Fenjiu (汾酒) -or- Rose Wine (玫瑰露酒). As of the time of writing, Rose Wine is out of stock on Amazon, but you should be able to buy this bottle in most Chinese supermarkets abroad: https://uedata.amazon.com/Rose-Cooking-Wine-Kuei-Chiew/dp/B00H4A11DE * Water, 75g. Plus sugar for making the candied pork fat. PROCESS 1. Separate the lean and fat. Dice each into pea-sized pieces. Re-weigh each to make sure you'

Published 2021-02-21 · Watch on YouTube ↗
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