Chinese Sausage - {Lop Cheong}

Small, slightly sweet and spicy Chinese sausages are used in many of the recipes in this collection. If you cannot get them, here is a recipe for making your own. It comes from San Francisco sausage maker Bruce Aidells, whose sausage making workshops are always a hit at my cooking school.

Type: Meat, Pork

Recipe Ingredients

2 1/4 lbs	1021g / 36oz	Pork butt
3/4 lb	340g / 11oz	Pork back fat
3 tablespoons	45ml	Brown sugar - (packed0
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Sweet sherry
3 tablespoons	45ml	Scotch whiskey
1 teaspoon	5ml	Chinese five-spice powder
2 tablespoons	30ml	Water
		Hog casings

Recipe Instructions

Grind the pork and fat in a meat grinder fitted with a 3/8-inch plate or, to be more authentic, dice the meat and fat with a knife into 1/4-inch cubes. Combine all the remaining ingredients except the casings in a large mixing bowl. Add the meat and fat and mix well.

Stuff the meat mixture into the hog casing; tie the casing into 5-inch links. Prick the links all over with a fork. Spread them on a rack and place them in the refrigerator. Let the sausages dry overnight.

Preheat the oven to 200 degrees. Place the sausages on a rack in a foil-lined baking sheet, making sure they do not touch each other. Bake for 5 hours. Shut off the oven but do not open the oven door. Let the sausages cool for another 2 hours. Discard any excess fat in the pan and store the sausages in the refrigerator for one to two weeks, or freeze them for two to three months.

This recipe yields 6 sausages, about 2 ounces each.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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