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:
广式腊肠_oc/
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: sal
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