Authentic Cantonese Sausage, at home
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:
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:
* 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:
* 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're still at 350g/150g after trimming.
2. Make the candied pork fat: blanch the pork fat for ~2 min, rinse and let it drain for a minute or two. Lay in a bowl with alternating layers of pork fat and sugar. Cover, leave in the fridge overnight.
3. Mix the lean with the 'marinade for the lean'. Cover, fridge overnight.
4. Next day, cut out ~6ft of your casing and soak in warm water for 20 minutes. If you're not using dried casings (e.g. if you're using the standard Western salted casings), prepare them according to how said casings should be prepped.
5. Rinse the sugar off the pork fat, drain for a minute or two. Combine the lean with the fat, together with the 75g of water. Mix very well, ~3-5 minutes.
6. Scrunch your casing up the bottom of a funnel, leaving ~2 inches of casing remaining at the end. Tie an overhand knot at the end of the casing.
7. Stuff the filling through the funnel with the wide end of a (Chinese-style) chopstick. Be patient, this will take some time. Once you stuff it with ~2 inches remaining at the end of it, tie another overhand knot to close it up.
8. Using two toothpicks or needles, puncture the sausage every half inch or so down the whole casing. Turn 90 degrees, and repeat. Turn another 90 degrees, repeat. Turn a final 90 degrees, and finish puncturing the sausage.
9. Cut out four ~8 inch sections of baker's twine, tie it in a loop. Separate the sausage into individual Lap Cheongs by laying the loop of twine under the sausage, looping it through the loop, and tightening.
10. Dry the sausage. Give the sausages a quick rinse, pat the, dry and put in the oven at 50C for 24 hours. Then hang in a cool, dry, sunny place for ~3 days.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
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2 cups avocado oil (or another neutral oil)
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1 stick cinnamon
2 tsp cloves
1 tbsp Szechuan peppercorns
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Chili oil quick version:
1 cup neutral oil (I used avocado)
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add any of the extra items from above (optional)
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Homemade Chinese Spicy And Numbing Sausage [四川麻辣香肠]
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I made a non-spicy Cantonese sausage not so long ago. A lot of you are asking for a spicy version. So, today we are making Sichuan spicy and numbing sausage.
????PRINTABLE RECIPE -
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Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 2 kg of pork (25-50% fat ratio)
- a handful of hot dried chilies [Amazon Link:
- 2 tbsp of Sichuan peppercorn [Amazon Link:
- 1 tsp of cumin seed [Amazon Link:
- 1 tsp of black peppercorn
- 12 pieces of cloves
- 1/2 of black cardamon
- 1 piece of star anise
- a small piece of cinnamon
- 1 piece of aged tangerine peel (can be switched with finely diced fresh orange peel) (Product Link -
- 60 grams (4 tbsp) of salt
- 40 grams (2 tbsp +2.5 tsp) of sugar
- 40 grams (3 tbsp) of high-level alcohol
- Lamp or pork sausage casing[Amazon Link:
- Some rope to tie the sausage
- Sausage stuffer [Product link:
INSTRUCTION
- In a blender, add the following ingredients and blend into fine powder: a handful of dried red chilies, 2 tbsp of Sichuan peppercorn, 1 tsp of cumin seed, 1 tsp of black peppercorn, 12 pieces of cloves, 1/2 of black cardamon, 1 piece of star anise, a small piece of cinnamon, 1 piece of dried orange peel.
- Add 60 grams (3 tbsp) of salt and 40 grams (2 tbsp +2.5 tsp) of sugar to the spice powder. Mix and set it aside.
- You can use pork belly, pork shoulder, pork butt. What I like to do is combine 1 part of pork shoulder and 1 part of pork belly together.
- Cut all the pork into smaller strips. Then slice it into bite-size.
- Add the seasoning to the meat along with 3 tbsp of high-level alcohol. The alcohol content needs to be at least 30%. The higher, the better. Do not skip the alcohol because it has many purposes in this recipe. It kills the bacteria, also changes the flavor and texture of the fat as the day goes by. Mix this until well combined. Cover it with a plastic film and let it sit in the fridge overnight.
- The next day, you can start preparing the casing and the sausage stuffer. Soak the casing in clean water. Take the end and put it on the tube. Make sure you don’t have sharp nails or else you might break the casing by accident.
- Stuff the meat in and push it into the casing. Once it reaches the length that you want. Give it a little squeeze and tie it with the rope. This process takes a little patient and time. You just keep doing it until you finish all the meat.
- Check all the surfaces. Use a toothpick to poke all the air bubbles
- Put all the sausage on a drying rack. Sit in the fridge uncovered for 10 - 15 days. If you see the surface is completely dry, that means your sausage is done.
- When I film this video, it was summertime so I have to put it in the fridge. Here is how you can make the sausage in the winter.
* Temperature: under 10°C or 50°F
* Relative humidity: under 55%
* Weather: Sunny, cloudy, windy;
* Hang the sausage outdoor and let it air dry for 8-15 days
* Important Note: Do not let the sausage get rain on
How to Store Sausage regularly:
* Put the sausage in a sealable bag. It will last 6 months in the freezer;
* If you put the sausage in the fridge, take it out every 10 days. Let it air dry outdoor for a day and put it back into the fridge. In this way, it will last for 3 months.
* When air drying the sausage, follow the rules that I showed before.
RELATED VIDEO
Homemade Chinese Sausage Cantonese Lap Cheong Recipe:
STOP EATING Plain Chicken & Rice! Try this High Protein Halal Cart Chicken Instead! #recipe #foodie
High Protein Delicious Chicken & Rice Halal Cart-Style for Meal Prep!
There’s no reason to be eating plain chicken and rice when you can make this incredibly easy and delicious chicken recipe! Packed with flavor, so filling while being low calorie! Perfect for meal prep too????????????
Macros per serving (total 4)
430 Calories | 41g Protein | 42g Carbs | 11g Fat
Ingredients (for 4 servings)
- 700g Raw Cubed Chicken Breast
- 1 tbps Oregano
- 1 tbsp Cumin
- 1 tbsp Paprika
- 1 tsp Chilli Powder
- 1 tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp Olive Oil
- 1/2 Lemon Juice
Cook on high heat for 3-4 mins each side till golden brown
- Shredded Lettuce
- Chopped Tomatoes
- Garnish Coriander (optional)
Garlic Sauce
- 150g Fat Free Greek Yogurt (any yogurt works)
- 50g Light Mayo
- 2 Minced Garlic Cloves
- Chopped Coriander/Cilantro
- 1/2 tsp Cumin, Salt, Pepper
- 1/2 Lemon Juice
You can store this sauce for multiple days in a bottle or container, perfect to prep in batches
Golden Rice
- Basmati Rice (207g uncooked gives about 560g cooked weight | 140g Cooked Rice per serving)
- season with Turmeric, Cumin, Paprika, Garlic, Salt
- Add water then bring to a boil then simmer on low heat for 8-10 mins till fully cooked
Distribute into 4 equal servings and enjoy!
Find more Easy & Delicious Recipes like this in my Digital Cookbook!????????????❤️
Important notes
- When reheating the meal prep, i would put the sauce and lettuce seperately then heat the rice and chicken in a microwave
- You can store the sauces in little containers in the meal prep box
Hope you all have a great weekend and let me know if you try this recipes!
THIS IS THE EASIEST JOLLOF RICE + Tips To Make The Perfect Jollof RICE Every Time SOOO DELICIOUS ????
Ingredients:
1 can Spam or any Protein of Choice
1 Large Onion
1 Spice Blend Cube
1 Habanero Pepper
1 6oz Can Tomato Paste
Shrimp Powder - tt
Seasoning - tt
Salt - tt
Coconut Oil or oil of choice
3cups - Jasmine Rice
Water