Category: Preserved Food

Have tried different recipes to make Chinese sausages in the past but none of them actually grab me, so I haven’t made any for a long while. Today I come across this recipe that reminds me the time watching my uncle made them when I was little, plus now I know where I can get natural casing from (didn’t like the artificial ones), I am sure to give this recipe a try.

Ingredients:
2 ½ kg pork shoulder
5-6 metre of sausage casing.
2 ½ tablespoon salt
2 tablespoon soya sauce
1 cup sugar
¾ cup dry sherry or whisky.

Method:
· Remove skin from pork and separate fat from the lean meat and dice the meat and fat with a knife into 6mm cubes. Combine all the seasoning in a large mixing bowl. Add the meat and fat and mix well and let soak overnight in the fridge.
· Tie off one end of sausage casing and attach a funnel to other end and gather casing on funnel tube. Stuff the marinated meat mixture into the sausage casing; tie the casing into 15cm links. Prick the links all over with a skewer to allow air to escape from sausage.
· Hang them to dry in a well ventilated place until partially dehydrated.

Source: http://unclephilipsg.blogspot.co.uk/2009/03/how-to-make-lup-cheong-chinese-sausage.html

Ingredients:

2kg pork shoulder
1 rice bowl of light soy sauce
half rice bowl of dried fried garlic (or 1-2 fresh minced garlic)
1/3 rice bowl of sugar
half rice bowl each of Shaoxing rice wine and Michiu rice wine
half rice bowl of flour
2tsp black pepper
2tsp salt
3tsp 5 spice powder
1tsp Sichuan pepper powder
Some sausage casings

Method:

1. Mince the pork shoulder.
2. Mix all ingredients together, refrigerate overnight.
3. Re-hydrate sausage casings, check seasonings  of the sausage mixture and adjust accordingly.
4. Make the sausages, use needle to pick out any air pocket. Dry the sausages for at least 2 days. Once ready, either keep the sausages in the fridge or in freezer.