Guangzhou-style sausage recipe

Cantonese Sausage: A Culinary Guide

Cantonese sausage, or *lap cheong*, is a beloved Guangdong delicacy known for its sweet, savory flavor and chewy texture. Making it at home is rewarding—here’s a simple guide to crafting this classic.

Ingredients: 500g pork shoulder (fat-to-meat ratio 3:7), 50g granulated sugar, 30g soy sauce, 20g Shaoxing wine, 15g sesame oil, 10g salt, 5g five-spice powder, and 1m pork casing.

Steps:

1. Prepare the Meat: Cut pork into 0.5cm cubes. Marinate with sugar, soy sauce, Shaoxing wine, sesame oil, salt, and five-spice powder for 2 hours.

2. Stuff the Casing: Rinse casing under cold water. Fit it onto a sausage stuffer, then tightly fill with marinated pork, avoiding air pockets. Twist into 15cm links.

3. Air-Dry: Hang sausages in a cool, ventilated area (18–22°C) for 2–3 days until firm. For a smoky touch, cold-smoke them with rice husks.

4. Cook: Steam for 15–20 minutes or pan-fry until slightly charred. Pair with rice, stir-fry with veggies, or use in clay pot rice.

Tips: For a deeper flavor, add rose wine or maltose to the marinade. Store dried sausages in the fridge for up to a month. Homemade *lap cheong* offers a fresher, richer taste—perfect for embracing Guangdong’s culinary heritage!