Cantonese sausage recipe

A Guide to Making Cantonese Sausages

Cantonese sausage, or *Lap Cheong*, is a beloved Guangdong delicacy known for its sweet, savory flavor and firm, chewy texture. Making it at home is rewarding—here’s a simple guide.

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 white pepper, and 1m natural sausage casing.

Steps:

1. Prepare the meat: Cut pork into 0.5cm cubes. Avoid grinding to maintain a satisfying bite.

2. Marinate: Mix pork with all seasonings. Stir vigorously for 10 minutes until sticky. Chill for 1 hour to enhance flavor infusion.

3. Stuff the casing: Rinse casing under cold water. Fit it onto a sausage stuffer, then feed the marinated meat in, avoiding air pockets. Twist into 15cm links.

4. Dry: Hang sausages in a cool, ventilated area (18–22°C) for 3–5 days. For a smoky touch, smoke with rice husks or tea leaves for 2 hours.

5. Cook: Steam for 15–20 minutes or pan-fry until golden. Pair with rice, stir-fries, or steamed dishes.

Tips: Use lean pork for a milder taste; adjust sugar for sweetness. Proper drying ensures shelf life—store refrigerated for up to a month.

Homemade *Lap Cheong* offers authentic flavor, perfect for adding a gourmet touch to meals!