Lap Cheong or Chinese Waxed Sausage is a type of wind-dried, cured, dried meat sausages typically made/eaten during Chinese New Year, the flavour of Lap Cheong vary depending on the seasonings used. The Cantonese type of Lap Cheong I made this time have a sweet-savoury taste, adding Homemade Ang Chow gives very good color to my Lap Cheong.
These sausages are prepared quiet similar to other sausages. Pork together with pork fat is chopped or minced and seasoned, left marinated for days before stuffing into sausage casing and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.
5 lbs/2250 g pork butt
1 lbs/450g Pork fat
100 g Chinese rose wine
50 g Ang Chow
70-75 g salt
300 g sugar
5-6 String of sausage casings
5 磅/2250 克 猪后腿肉
1 磅/450克 猪油板
100 克 玫瑰露酒
50 克 红糟
70-75 克 食盐
280 克 糖
5-6 根 肠衣
1. Measure and weight each ingredients out.
2. Dice the pork butt into 5mm cubes and ground the pork fat using a meat grinder. Combine the pork butt and fat in a large mixing bowl. Add salt, sugar, rose wine and Ang Chow, mix well and let it marinate for about 2-3 days in the fridge.
3. Clean and wash the sausage casings thoroughly. Stuff the meat into the casing with the help of a stand mixer and sausage stuffing attachment.
4. Tie off one end of the casing and gently squeeze the sausage to distribute filling evenly throughout the casing. Tie the casing into 4 inch links using hemp strings. Prick generously on all sides of sausages with a sterilized metal pin to expel air.
5. Hang the sausages to dry in a well ventilated place until dehydrated and loses about 30 percent of its original weight.