Homemade Cantonese Sausage (Lap Cheong) / 自制广式腊肠

It is a tradition of making preserved meat or sausage in China, a few weeks prior to Lunar New Year. Last winter as the Lunar New Year approaching, my Chinese friend kept asking me if I had started making any preserved meat or Chinese sausages. Under her influences I decided to make some Cantonese sausages (lap cheong) this year, for the first time. 

Glad that my lap cheong turned out better than I expected. It gets better as the days go by. It was a little “smelly” at first but today smell 100% lap cheong. I guess the best time to eat is when it started to have oil leaking out creating a waxy/shiny layer on the outside.

The recipe is adapted from Echo's Kitchen. Made some many adjustments to the recipe as I couldn't find some of the ingredients here. If you are in Japan, I guess my recipe works better for you. Otherwise, please check out the original recipe. 

Cantonese Sausage (Lap Cheong) / 广式腊肠

Ingredients (est. 10 x 15cm)： 

2 meters Sausage casings (dia. 2.5cm)

1 kg pork shoulder (70% lean meat, 30% fat)

Seasonings:

40 g Chinese Rose Wine / Sake

10 g Shaoxing wine

30 g Shio Koji (Japanese fermented rice)**

Red food coloring (optional, mix with Shio Koji)

30 g Soy sauce

15 g Salt

80 g Sugar

**Or 20 g Ang Chow/红糟

Methods:

1. Mince the meat coarsely, or cut it into strips. 
2. Add in all the seasonings, give it a little massage and make sure all the ingredients are well combined. Set aside for 30 mins.
3. Stuff the meat into the sausage casing. Then, tie and divide the sausage into small sections with a cooking twine.
4. Clean the surface with warm water gently, not to break the sausages. If desired, mist the sausages with hard liquid to sterilize the sausages.
5. Left them dry outdoor (windy place) during the day and hang in the kitchen at night. It takes 10-12 days for air drying. Use a needle to poke small holes on the sausage to remove any trapped air bubbles.

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