📝 About This Recipe
Lap Cheong is the quintessential Chinese cured sausage, beloved for its distinctive balance of savory umami, delicate sweetness, and the intoxicating floral aroma of Mei Kuei Lu Chiew (rose grain liquor). Originating from Southern China, these sausages feature a characteristic 'marbled' texture created by hand-diced fat that melts into the lean pork during the drying process. Whether sliced into clay pot rice or sautéed with seasonal greens, this homemade version offers a depth of flavor and a snappy natural casing that commercial varieties simply cannot replicate.
🥗 Ingredients
The Meat Base
- 800 grams Pork Shoulder (Butt) (lean meat, chilled and cut into 0.5cm cubes)
- 200 grams Pork Back Fat (firm fat, blanched briefly then diced into 0.5cm cubes)
The Curing Aromatics
- 20 grams Fine Sea Salt (approximately 2% of meat weight)
- 2.5 grams Pink Curing Salt #1 (essential for safety and the classic red color)
- 80 grams Granulated Sugar (provides the traditional Cantonese sweetness)
- 3 tablespoons Mei Kuei Lu Chiew (Rose Rice Wine) (the secret ingredient for authentic aroma)
- 2 tablespoons Light Soy Sauce (for savory depth)
- 1 tablespoon Dark Soy Sauce (primarily for the deep mahogany color)
- 1/2 teaspoon Five Spice Powder (subtle warmth)
- 1 teaspoon White Pepper (finely ground)
Casings and Tools
- 2 meters Salted Hog or Sheep Casings (28-30mm diameter, rinsed thoroughly)
- 1 roll Kitchen Twine (for tying sections)
👨🍳 Instructions
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1
Prepare the meat by hand-dicing the pork shoulder and back fat into uniform 0.5cm cubes. Hand-cutting is traditional and preserves the distinct 'jeweled' look of the fat once cured.
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2
In a large chilled mixing bowl, combine the diced lean pork and fat. Mix by hand until the fat is evenly distributed.
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3
Add the sea salt, pink curing salt, sugar, five spice, and white pepper. Mix vigorously for 2-3 minutes until the meat becomes slightly tacky.
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4
Pour in the Mei Kuei Lu Chiew, light soy sauce, and dark soy sauce. Continue mixing until all liquid is absorbed and the meat is thoroughly coated in the dark, aromatic marinade.
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5
Cover the bowl with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to penetrate and the curing salts to begin their work.
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6
Prepare your casings by soaking them in lukewarm water with a splash of white vinegar for 30 minutes to improve elasticity and remove the salt smell.
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7
Slide the casing onto the nozzle of a sausage stuffer. Feed the meat mixture through the stuffer, filling the casings firmly but being careful not to overstuff, which could cause bursting during drying.
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8
Twist the filled casing every 6 inches to create individual links. Use kitchen twine to tie double knots at each twist for extra security.
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9
Using a sterilized needle or a sausage pricker, poke any visible air bubbles. This prevents spoilage and ensures the casing adheres tightly to the meat as it shrinks.
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10
Briefly dip the finished links into a bowl of hot (not boiling) water for 5 seconds. This 'sets' the casing and gives the finished sausage a shiny, professional sheen.
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11
Hang the sausages in a cool, well-ventilated area (ideally 10-15°C / 50-60°F) with a fan blowing lightly on them. Avoid direct sunlight.
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12
Dry the sausages for 5 to 7 days. They are ready when they have lost about 30% of their weight, feel firm to the touch, and have turned a deep, translucent ruby red.
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13
Once dried, remove the twine. Store in an airtight container in the refrigerator for up to 1 month or freeze for up to 6 months.
💡 Chef's Tips
Always keep your meat and fat as cold as possible during the dicing and mixing process to prevent the fat from smearing. Don't skip the Mei Kuei Lu Chiew; it provides the specific floral note that defines authentic Lap Cheong. If you don't have a cool outdoor area, you can dry these in the refrigerator on a wire rack for 10-14 days, though the flavor development is best with airflow. If you see any white mold, wipe it off with a cloth dipped in high-proof alcohol; if you see green or black mold, discard the batch. When cooking, steam the sausages first for 10 minutes to plump them up before slicing or frying.
🍽️ Serving Suggestions
Thinly slice and steam on top of Jasmine rice in a clay pot, allowing the oils to soak into the grains. Stir-fry with Gai Lan (Chinese Broccoli) and plenty of minced ginger and garlic. Dice into small cubes and add to traditional Cantonese Yangzhou Fried Rice. Pair with a crisp, slightly sweet Riesling or a warm cup of Pu-erh tea to cut through the richness. Slice diagonally and serve as part of a Chinese New Year charcuterie board with pickled mustard greens.