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Craft your own vibrant red Chinese sausages at home for a safe and scrumptious addition to your family meals. Don't hesitate to check out PasGo's easy traditional Chinese sausage recipe, along with tips for making red Chinese sausage without Chinese rose wine or sun exposure. Let's dive in!
Chinese sausage, also known as lap xuong or lap suon, has been a renowned delicacy for its captivating flavor. Hung to air-dry over the stove for several months, it acquires a delightful smoky aroma, making it exceptionally tasty. Let's get started, shall we?
Delicious homemade fresh Chinese sausage with eye-catching red color, tantalizing flavor
1. Ingredients for Making Chinese Sausage
Below are the ingredients prepared for traditional fresh Chinese sausage making:
Seasonings for Making Chinese Sausage
- White wine: 500ml used to remove meat odor and add fragrance to the finished product
- Chinese rose wine: Imparts distinctive flavor and color to the Chinese sausage
- Sugar: Essential seasoning for creating the delicious flavor of Chinese sausage
- Salt: Provides saltiness and helps preserve the meat
- Other spices: Pepper, five-spice powder, garlic powder to create the unique, enticing flavor of Chinese sausage
Ingredients for Making Fresh Homemade Chinese Sausage
Other Ingredients for Making Chinese Sausage
- Pork meat: Approximately 1kg of pork shoulder or pork butt, if unavailable, you can choose lean pork meat.
- Pork fat: 200 - 300 grams depending on your family's preference for fatty meat. It's advisable not to use only lean meat, as pork fat adds tenderness and richness to your Chinese sausage.
- Pork offal: 300g. In traditional Chinese sausage making, pork offal is used to stuff the meat.
2. How to Make Delicious Fresh Chinese Sausage at Home
Step 1: Clean the Offal
- After purchasing, clean the offal thoroughly and scrape off the outer layer to soften it. Then, rinse with white wine and rub with salt to clean.
- Next, rinse several times with clean water and drain.
Clean the Pork Offal
Step 2: Prepare the Fat with the Meat
- Fat preparation: Needs pre-preparation one day in advance, wash thoroughly then cut into small pieces, marinate with a little sugar and sun-dry for one day. If short on time, marinate and sun-dry for 2 hours.
- Clean the lean meat, wash thoroughly, rub with white wine to remove odor, drain, then cut into small pieces.
Step 3: Marinating the Chinese Sausage
- Place the lean meat and fat into a large bowl, then add the prepared spices: 10g salt, 50g sugar, 1 tablespoon MSG, 2 tablespoons lard, 1 tablespoon peppercorns, and 5 tablespoons of wine. Mix thoroughly by hand to ensure all the spices are evenly distributed and the lean meat and fat are evenly coated.
- The marinating time for Chinese sausage is approximately 6 hours, or ideally marinate overnight for storage in the refrigerator.
Method for Marinating Chinese Sausage
Step 4: Making Chinese Sausage
- For stuffing, you can prepare a sausage stuffing tool, plastic sausage stuffer, or alternatively use a plastic bottle.
- First, tie one end of the casing, then thread the other end into the mouth of the cut plastic bottle. Secure it with a tie to prevent the casing from slipping out during stuffing.
- Put the marinated meat into the bottle, use a chopstick to push the meat down slowly, while using your hand to smooth the meat along the casing. During stuffing, use short lengths of string to tie off individual sausages.
Note: When stuffing, avoid overstuffing as it may burst the casing. After stuffing, prick around the sausage with a needle or toothpick (avoid pricking too deeply as it may puncture the meat).
Method for Stuffing Chinese Sausage
Step 5: Drying
After stuffing, rinse the sausages again with a diluted alcohol mixture to remove excess meat and fat, which also helps preserve the sausages for longer.
Then, sun-dry the sausages for 2-3 days. If available, you can smoke the sausages with various types of wood, such as grapefruit, orange, lemon, cinnamon, etc.
Afterward, store them in the refrigerator. When ready to eat, you can either pan-fry or steam them for a delicious meal.
Drying Lap Xuong - Traditional Lap Xuong Making Method
Finished Lap Xuong Homemade Dish
With just a few simple steps, you can handcraft a unique, nutritious, and delicious Lap Xuong dish right at home. Especially in the cold winter, enjoying a hot piece of Lap Xuong dipped in a bit of chili sauce is absolutely wonderful. The chewy texture of offal, the sweetness of meat blended with the aroma of kitchen smoke and white wine, offers many irresistible delicious flavors.
3. Making Red Lap Xuong
In the traditional method of making Lap Xuong, we use a special ingredient called Chinese rose wine. This ingredient not only enhances the unique flavor of Lap Xuong but also gives it an appealing red color.
Additionally, if you prefer not to use Chinese rose wine in your Lap Xuong recipe, you can opt for red salt instead. This distinctive salt helps achieve a beautiful red color and serves as a good food preservative. However, it's important to note that the use of red salt in Lap Xuong making is strictly regulated in terms of dosage. Specifically, you are only allowed to use 50 - 150mg/kg of the product for safety reasons. Therefore, if you choose to use this type of salt to add red color to your Lap Xuong, remember to pay attention to the dosage!
4. Making Lap Xuong using Collagen Casings
Making fresh Lap Xuong with collagen casings is similar to the traditional homemade method mentioned above. The only difference is replacing animal intestines with collagen casings for stuffing. Nowadays, this method is preferred due to its reasonable cost, time-saving in ingredient preparation, and better hygiene compared to using animal intestines. However, depending on individual preferences, different types of casings may be preferred, so you should consider choosing the suitable ingredient for your family!
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