Chinese Sausage

Chinese sausage is usually dark in color and 5-6 inches in length, thinner than western sausages. It is commonly made with fresh pork, pork fat, and some Chinese authentic seasonings, such as cumin, chili, or five spice powder. However, you can find beef or chicken Chinese sausage in supermarkets as well. The taste of it varies somewhat depending on the ingredients that added, but it generally has a sweet and salt flavor. Chinese sausage comes in three categories:

La Chang:

A dried, usually hard sausage that made from pork with a relatively high content of fat.

Ren Chang:

A type of Chinese sausage usually made with duck liver.

Xiang Chang:

The most popular Chinese sausage, made with fresh pork pieces, pork fat, and other seasonings, such as soy sauce, sugar, and five spice powder, xiang chang is rather sweet in taste than others.

Chinese Sausage

Lap Cheung, lap Chong, lap Cheong.

Either fresh or packaged Chinese sausages are available in most Asian markets.

In southern Chinese provinces, such as Guangdong, Fujian, Hunan, and Jiangxi, people usually used Chinese sausage as an ingredient in a number of dishes, such as steaming rice, stir-fried rice, and other rice and vegetable dishes.

You can store Chinese sausage in plasic bags and refrigerate, it will last for several weeks. For a longer storage period, please store in the freezer, which will last for half a year or so.