Lup Cheong (chinese Sausage) Recipe
Indulge in the rich, savory flavors of our Lup Cheong, a traditional Chinese sausage that boasts a perfect blend of sweet and smoky notes. Handcrafted with premium pork and a hint of aromatic spices, each slice delivers a burst of umami that pairs beautifully with rice or stir-fried dishes. Experience a taste of authentic Chinese cuisine with this beloved delicacy.
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Ingredients
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For the Sausage
Method
Making the Sausage
- 1
Prepare the Meat Mixture
In a large bowl, combine the minced pork fat and pork shoulder. Add sugar, soy sauce, Shaoxing wine, five-spice powder, and salt. Mix well until all ingredients are fully incorporated.
- 2
Stuff the Sausage
Soak the casing in water for about 30 minutes, then rinse inside and out. Stuff the casing with the meat mixture using a sausage stuffer, ensuring there are no air pockets. Twist sausages into 6-inch links.
- 3
Tie and Secure
Tie off the ends of each sausage link with kitchen twine. Prick the sausages lightly with a needle to release air.
- 4
Dry the Sausages
Hang the sausages in a cool, dry place (ideally 15-20°C) for 2-3 days until they are firm and dry to the touch.
- 5
Cooking and Storing
Once dried, the sausages can be cooked immediately, or vacuum sealed and refrigerated for up to 2 weeks, or frozen for later use.
