Chinese Sausage
Chinese sausage is usually in dark color with 5-6 inches in length, which are commonly thinner than western sausages. It is usually made with pork fat, fresh pork, and some Chinese authentic seasonings, such as chili, cumin, or five spice powder. Fortunately, you can find beef or chicken Chinese sausage in supermarkets as well. The taste of it varies depending on the ingredients that added, but generally it has a sweet and salt flavor.
Chinese sausage comes in three categories:
Xiang Chang: It is the most popular Chinese sausage, made of fresh pork pieces, pork fat, and other seasonings such as sugar, soy sauce, and five spice powder, Xiang Chang is rather sweet in taste than the other two.
La Chang: A dried, usually hard sausage that made from pork which contain relatively high content of fat.
Ren Chang: A type of Chinese sausage usually made with duck liver.
Other names:
Lap Chong, Lap Cheung, Lap Cheong
Provide:
Both fresh and packaged Chinese sausages are available in most Asian markets.
Usage:
In southern Chinese provinces, such as Fujian, Guangdong, Jiangxi, Hunan, people usually use Chinese sausage as an ingredient in quite a lot of dishes, such as stir-fried rice, steaming rice, and other rice and vegetable dishes.
Storage:
You can store Chinese sausage in plastic bags then refrigerate and it will last for several weeks. For a longer storage period is desired, please store it in the freezer, which will last for half a year or so.
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