How To Cook Chinese Sausage

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These sausages are sweet and salty and have a wonderfully tangy smell!

How to cook chinese sausage?

Chinese sausages come as the name suggests from China, but are always produced in a slightly different form in many Asian countries.

This recipe here comes from Vietnam, where it (Chinese sausage) is known as Lạp xưởng.

These sausages are not only preserved by salt, but also by sugar, and at the same time by drying.

This allows them to be kept for a long time. They can also be frozen for long-term storage.

We use nitrite curing salt because it is safer for production and no dangerous germs can develop in the sausage.

Recipe “Chinese sausages”

Ingredients:

• 2.5kg pork crust roast
• 1 – 2 sides of pork bacon if the roast beef is very lean
• 1 tablespoon of sugar
• 230g sugar
• 45g nitrite curing salt
• 2 teaspoons ginger, ground (3.5g)
• 2 teaspoons garlic powder (7g)
• 2 teaspoons black pepper, coarsely ground (1.5g)
• 1 level teaspoon glutamate (2.5g)
• 1 teaspoon 5-spice powder (3g)
• 6 teaspoons Char Siu spice (20g)
• 4 tbsp ” Mai Que Lo ” spice schnapps + a few tbsp more to insert the strings
• 2 sheep caliber 20/22 strings, pickled in brine

Preparation: (1st step)

• Cut the bacon from the pork along with the rind. Then cut off the rind. To do this, place the bacon on a board with the rind down and cut it close to the rind with a sharp knife.
• Throw away the rind, cut the bacon into fine cubes (2 – 3 mm) or twist through the mincer (coarse slice). If the roast beef is very lean, buy a little more pork bacon and cut it up in the same way.
• Mix the bacon with a heaped tablespoon of sugar in a bowl and then spread out on a baking sheet covered with aluminum foil. Leave to dry in the oven at 50 ° C for approx. 20 minutes until the bacon has turned transparent. Clamp a wooden spoon in the oven door so that it stays a little open and the moisture can escape.
• In the meantime, cut the meat into fine cubes (2 – 3 mm) or turn it through the mincer (coarse disk).
• For the spice mixture, weigh sugar, nitrite curing salt, ginger powder, garlic powder, pepper, 5-spice powder, glutamate and Char Siu spice and mix carefully and without lumps.
• Take the bacon cubes out of the oven and let them cool. Add to the meat cubes and pour the spicy schnapps over them. Add the spices and mix them carefully into the meat mixture with your hands.

Preparation: (2nd step)

• Wash the strings in water and place in a small bowl in a few tablespoons of the spice schnapps. After a few minutes, fish out one end of a string and pull it over the narrow nozzle of the sausage filling machine until only a few centimeters are left.
• Then tie a knot in the bowel. Fill the sausage mixture into the machine and fill the string with a few cavities as possible, but not too tight. Also, tie a knot at the end of the string.
• Twist the filled string into about 20 cm long sausages and tie with sausage twine. Leave the threads a little longer so that you can hang up the sausages to dry later.
• Pierce each sausage several times with a needle, especially in cavities. So that the air can escape. Then either in the oven at 50 ° C (stick a wooden spoon in the door so that the moisture can escape!).
• Or in a warm boiler room or outside in summer. It takes about 10-12 hours to dry at 50 ° in the oven or 3 days in the boiler room.
• It also depends on the diameter of the sausages and thus on the string! The sausages should not be bone dry, but rather elastic and the skin slightly leathery.

Preparation: (3rd step)

• After drying, remove the sausage twine and seal the sausages in the freezer for permanent storage. Those that are used up within a few weeks can simply be stored in the plastic bag in the refrigerator or simply hang dry.
• We use Chinese sausages steamed with rice, but also for fried rice and as a filling for steamed yeast cakes Bánh Bao.
• Some people also add red food coloring, but in our opinion, that doesn’t have to be. The Xa Xiu spice already contains a bit of color, and the sausages look so very nice.

Conclusion:

That’s it for now. I hope you understand what we trying to explain.

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John C. Crawford

I am John C. Crawford. I am the founder of EnjoyWiki.com. I am a professional freelancer, blogger and content writer. I have several blogs and EnjoyWiki.com is one of them. I always love to share my experience on my blogs.