Introduction: Embracing the Rich Tradition of Chinese Sausages
Chinese style sausages, known as lạp xưởng in Vietnamese or lap cheong in Cantonese, are a staple in many Asian cuisines. These cured, dried sausages are typically made from pork, seasoned with soy sauce, rice wine, sugar, and other aromatic spices. Their distinctive sweet and salty flavor profile, along with a firm yet chewy texture, makes them a favorite ingredient in meals ranging from stir-fries to rice dishes and steamed buns.
Knowing how to cook Chinese style sausages the right way is essential to unlocking their full flavor potential while preserving their unique character. In this comprehensive guide, we’ll explore the preparation techniques, cooking methods, best pairings, and tips for incorporating Chinese sausages into your meals like a seasoned chef.
Understanding the Different Types of Chinese Style Sausages
Before we dive into the cooking process, it’s essential to familiarize yourself with the variations of Chinese sausages you might come across. Choosing the right type can significantly impact the taste and outcome of your dish.
1. Cantonese Sausages (Lap Cheong)
Cantonese-style sausages are the most common type found outside of China. They are usually air-dried and smoked, giving them a sweet and salty flavor. They tend to be thinner and harder than other varieties.
2. Sichuan-Style Sausages (Chuan Xiang Chang)
Sichuan sausages are flavored with local spices, particularly Sichuan peppercorns and chili. They have a spicier profile and are often darker in color due to the use of soy sauce and spices.
3. Southern Chinese Sausages
Found in provinces like Guangdong and Fujian, these sausages are often sweeter and have a softer texture. They are typically made using a combination of fatty pork and lean cuts, resulting in a balanced oil-rich taste.
4. Blood Sausages (Zhi Chang)
While not as common, blood sausages are made from pork blood, fat, and spices. They are typically used in soups and stews, giving a different texture and earthy flavor.
Preparation: Selecting and Preparing the Sausages
Chinese sausages are usually sold dried and preserved, meaning they require some preparation before cooking. Understanding how to clean and prep them ensures both safety and optimal taste.
Step 1: Inspecting and Rinsing the Sausages
Before cooking, gently rinse the sausages under cold water to remove any surface dust or debris. Although they are preserved, a quick wash helps eliminate any potential impurities.
Step 2: Soaking (Optional)
If your sausages are particularly dry, you may choose to soak them in warm water for 20–30 minutes. This softens them slightly and helps infuse moisture, especially useful if you’re planning to steam or stir-fry them.
Step 3: Pricking the Sausages
- Use a toothpick or fork to prick small holes along the length of the sausages.
- This prevents them from bursting during cooking due to internal pressure buildup.
Cooking Methods for Chinese Sausages
There are several popular ways to cook Chinese style sausages, each offering a unique texture and flavor. We’ll examine the most effective methods below:
1. Steaming: Retaining Moisture and Flavor
Steaming is one of the most traditional and health-conscious ways to prepare Chinese sausages. This method helps retain the sausages’ fat and juices, preventing them from becoming overly dry.
Steps to Steam Chinese Sausages:
- Place the sausages on a heatproof dish, such as a porcelain or ceramic plate.
- Steam over medium heat for 20–30 minutes, depending on thickness.
- Once done, remove them and let them rest for 5 minutes before slicing.
Steamed sausages can be served as a standalone appetizer or sliced into a steamed bun or rice dish.
2. Pan Frying: Creating a Crispy Texture
| Ingredients | Instructions |
|---|---|
| Chinese sausage links (2–4) | Heat a non-stick pan on low-medium heat. |
| 1 tablespoon vegetable oil (optional) | Prick the sausages and place them in the pan. No oil needed as they release their own fat during cooking. |
| Cook for 3–4 minutes per side until golden brown and slightly crispy. | |
| Drain on paper towels and slice diagonally or serve whole. |
This method develops a delicious char on the outside while allowing the inside to remain tender and juicy. Pan-fried sausages are ideal for pairing with vegetables or rice.
3. Stir-Frying: For Instant Fusion Meals
Chinese sausages are excellent candidates for stir-fry dishes. Their intense flavor can enhance stir-fried rice, vegetables, or noodles without the need for additional sauces.
Tips for Stir-Frying:
- Cut sausages into thin slices (about ½-inch thick) before adding to the pan.
- Start by stir-frying other ingredients like broccoli, cabbage, or bell peppers first, then add the sausages toward the end.
- Add a splash of soy sauce or sesame oil to enhance the umami flavor.
4. Boiling and Slicing: Quick and Easy
This method is often used in noodle soups or cold appetizer platters. Boiling softens the sausages and makes them easier to slice evenly.
To boil:
- Place the sausages in a pot of water and bring to a boil.
- Cook for 15 minutes, then remove and let them cool.
- Slice into rounds or half-moons and serve with dipping sauces like chili or plum sauce.
5. Baking: Modern Method with Crispy Results
Oven baking is a convenient approach when preparing larger quantities or for integrating into baked rice dishes or pastries.
How to Bake:
- Preheat oven to 180°C (350°F).
- Place sausages on a baking sheet lined with parchment paper.
- Bake for 20–25 minutes, turning once halfway through.
Baked sausages are excellent when served with a grain like jasmine rice or used in stuffed pancakes.
Incorporating Chinese Sausages into Popular Dishes
One of the joys of working with Chinese-style sausages is their versatility in the kitchen. Here are a few classic and creative ways to use them in flavorful, satisfying meals:
1. Lap Cheong Stir Fry with Vegetables and Rice
This dish is a staple in many Cantonese households. The sweetness of the sausage complements neutral vegetables like bok choy, carrots, and snap peas.
Ingredients:
- Cooked jasmine rice (1½–2 cups)
- Sliced lap cheong sausage (2–3 links)
- Bok choy, sliced carrots, and bell peppers
- Garlic, soy sauce, sesame oil
Sear the sausages in a hot wok, then stir in the aromatics and vegetables. Toss in the rice and seasonings, then stir-fry until fragrant and steaming hot.
2. Fried Rice with Chinese Sausages
A popular street food in southern China, this meal utilizes the bold flavors of lap cheong with eggs, peas, and soy sauce.
Method:
- Heat oil and scramble an egg first.
- Add chopped lap cheong and stir-fry until slightly crisped.
- Add cooked rice and vegetables.
- Season with soy sauce, a dash of sesame oil, and stir well until everything is heated through.
3. Sausage and Egg Fried Noodles
This is a hearty, protein-packed dish that’s quick to prepare and bursting with umami flavor.
Use any egg noodle or ramen-style noodle to create a base. Sauté sliced sausage first, then add noodles and beaten egg. Mix well and season with light soy sauce, sesame oil, and chili sauce if desired.
4. Lap Cheong Rice Dumplings (Baozi or Zongzi)
In some regions, Chinese sausages are diced and mixed into dumpling or bun fillings before steaming. These bite-sized treats are perfect for breakfast or lunch on the go.
Storing and Preserving Chinese Sausages
Like many cured meats, Chinese sausages have a long shelf life, especially when stored properly. Here’s how to keep them fresh and delicious:
1. Unopened Storage
Whole, unopened sausages can be stored in a cool, dry place for up to 6 months. Keep them sealed in their original packaging and away from direct sunlight to prevent rancidity.
2. Refrigeration
Once opened, wrap sausages tightly in plastic wrap or store in an airtight container in the fridge. They’ll stay fresh in the refrigerator for up to 2 weeks.
3. Freezing Sausages
For longer storage, place sliced or whole sausages in a freezer bag. They can last up to 6 months in the freezer without significant degradation in flavor or texture.
When freezing whole sausages, consider slicing them first before freezing in individual portions for convenience.
4. Best Practices for Reheating
Reheating Chinese sausages properly can bring them back to near-fresh condition. The best method is steaming or gentle pan heating. Avoid overheating or boiling, as it can cause a rubbery texture.
Health Considerations and Nutritional Value
While Chinese style sausages are a flavorful addition to many meals, it’s important to consider their nutritional profile and consumption frequency.
Nutritional Facts (Per 100g of Lap Cheong Sausage)
| Calories | Protein | Fat | Carbohydrates | Sodium |
|---|---|---|---|---|
| Approx. 400–500 kcal | 10–15 g | 35–40 g | 5–7 g | High (approx. 1200 mg) |
Due to their high saturated fat and sodium content, it’s best to enjoy Chinese sausages in moderation rather than as a daily staple.
Healthy Tips:
- Pair sausages with steamed vegetables, brown rice, or leafy greens for a balanced meal.
- Minimize deep frying and prefer steaming or baking methods to reduce added oil.
- Look for homemade or artisanal versions with lower sodium and fewer preservatives.
Where to Buy Chinese Sausages
You can find Chinese sausages in most Asian supermarkets or specialty stores. Look for brands like:
- Lee Kum Kee
- Cheong Food
- Great Wall
- NanChang
If you’re unable to find them locally, many online retailers like Amazon, Hmart, or Asian Food Grocer offer imported varieties from China, Vietnam, and Malaysia with delivery options.
Tips for First-Time Cooks
If you’re new to cooking with Chinese sausages, here are some essential tips for a successful experience:
1. Don’t Overcook
Chinese sausages are rich in fat, so prolonged heat can cause them to dry out or become excessively hard. Keep cooking times modest unless you’re preparing for fusion recipes that require longer cooking (e.g., rice casseroles).
2. Use in Small Portions
Due to their intense flavor, a little goes a long way. Start with 2 small links per person unless serving as a main dish.
3. Pair Wisely
Balance the sweetness and saltiness of the sausage with mild or neutral ingredients like cabbage, white rice, or steamed egg.
4. Embrace Their Oiliness
Don’t wipe off the fat released from the sausages during cooking—they contribute significantly to the dish’s flavor. Use them to enhance your vegetables or grains.
Conclusion: Enjoying the Flavors of Tradition with Every Bite
Cooking Chinese style sausages at home is an excellent way to bring the bold, sweet, and savory flavors of Asian cuisine to your own kitchen. Through steaming, pan-frying, or adding them to stir-fries, there are countless ways to enjoy these preserved delights.
Whether you’re savoring a simple plate of steamed sausages with rice or whipping up a complex fried noodle dish, knowing the proper techniques and tips can transform your home cooking experience.
So grab that pack of Chinese sausages you’ve bought or want to try, and start experimenting today. With just a few steps and a bit of creativity, you’ll unlock a world of flavor rooted in centuries of culinary tradition.
What are Chinese-style sausages made of?
Chinese-style sausages, also known as lap cheong or lap chong, are traditionally made from a combination of fatty pork cuts, salt, sugar, and various seasonings such as soy sauce, rice wine, and sometimes nitrates for preservation. The meat is finely chopped or ground and stuffed into natural or synthetic casings before being air-dried and sometimes smoked. The exact ingredients and preparation methods may vary depending on the region and family recipes, but the fundamental appeal lies in the balance between sweet, savory, and slightly smoky flavors.
The unique texture and flavor of Chinese sausage come from its high fat content and long drying process. This curing method allows the sausage to develop a firm, chewy texture and concentrated taste, making it a prized ingredient in Chinese cuisine. It’s commonly used in steamed dishes, stir-fries, and rice cookery, where its oils and flavors infuse into other ingredients, adding complexity and richness to the overall dish.
Where can I buy Chinese-style sausages?
You can find Chinese-style sausages in most Asian grocery stores, especially those specializing in Chinese or Southeast Asian ingredients. They are often sold in vacuum-sealed packages or hanging in rows near the deli section. If you don’t have access to a local Asian market, many online retailers and major supermarket chains with well-stocked international food aisles also carry them, particularly around Lunar New Year when demand increases.
When purchasing, look for sausages that are firm to the touch with a deep red or dark pink hue, and a visible marbling of fat. These visual cues indicate quality and proper curing. Some stores may also offer different varieties, including blood sausages or vegetarian alternatives, so be sure to check labels if you’re selecting for a specific recipe or dietary need.
How do I prepare Chinese sausage before cooking?
Unlike fresh sausages, Chinese-style sausages are cured and dried, so they don’t require cooking in the traditional sense. However, they are often steamed or pan-fried before use to soften their texture and release their aromatic oils. Steaming is the most common method—slice the sausage into rounds or half-moons, place them on a heatproof dish, and steam for about 20–30 minutes until tender and slightly plumper.
If you’re incorporating the sausage into a stir-fry or rice dish, pan-frying can help infuse the dish with more flavor. Slice the sausage and cook in a small amount of oil over medium heat until the edges become lightly crisped and some of the fat renders out. Discard any excess fat before adding other ingredients. This preparation step enhances both texture and taste, making the sausage more palatable and versatile in different recipes.
Can I cook with Chinese sausage without steaming it first?
Yes, you can cook with Chinese-style sausage without steaming it first, although the texture will be quite firm and a bit waxy. In some recipes, especially those involving prolonged cooking like braises or rice dishes, the sausage can be added directly and will gradually soften during the cooking process. The high fat content within the sausage helps it release flavor as it heats, enriching the overall dish.
However, for best results, especially in quick-cooking meals like fried rice or steamed vegetable dishes, it’s recommended to pre-cook the sausage by steaming or shallow frying. This not only softens the meat but also enhances its aroma. It’s also a good idea to remove the casing before cooking, as it can be tough and inedible, depending on the brand or variety.
How should I store Chinese-style sausages?
Unopened Chinese-style sausages can be stored in a cool, dry place for several weeks due to their cured and dried nature. However, once opened or after steaming, they should be refrigerated in an airtight container or ziplock bag to prevent spoilage. In the refrigerator, they should be consumed within a week to maintain their best flavor and texture.
For longer storage, Chinese sausages can be frozen for up to three to six months without a significant loss in quality. To freeze, wrap them tightly in plastic wrap or aluminum foil and place them in a resealable bag to avoid freezer burn. When using frozen sausage, it’s best to thaw it in the refrigerator overnight before slicing and cooking. Proper storage helps maintain the unique flavor profile and ensures the sausages remain safe to eat.
Are there vegetarian or vegan versions of Chinese sausage?
Yes, vegetarian and vegan versions of Chinese-style sausage are becoming more popular to cater to diverse dietary preferences. These alternatives are often made from tofu, wheat gluten, or plant-based protein blends, and they are seasoned to mimic the savory, sweet, and slightly smoky flavor of traditional lap cheong. Some versions even attempt to replicate the distinct marbling of fat and chewy texture associated with the original sausage.
Vegetarian sausages can usually be found in specialty health food stores, some Asian markets, and online vendors. They may be sold dried or pre-cooked, so it’s important to check packaging for preparation instructions. These meat-free options allow vegetarians and vegans to enjoy traditional Chinese recipes like fried rice or steamed buns without compromising the dish’s integrity or cultural authenticity.
What are some traditional recipes that use Chinese-style sausage?
Chinese-style sausage is a versatile ingredient used in a range of traditional dishes across various regions of China and Chinese diaspora communities. One of the most well-known recipes is *Lap Cheong Rice*, where the sausage is steamed alongside seasoned rice to infuse it with rich, sweet-smoky flavors. Another popular dish is *Lap Cheong Stir-Fried Vegetables*, which pairs the sausage with leafy greens like Chinese broccoli or bok choy, creating a balanced and savory meal.
It’s also commonly used in festive dishes, such as *Steamed Nian Gao (New Year cake)* or in dim sum-style steamed buns. In Cantonese cooking, lap cheong is often sliced and served cold as a part of a platter with other cured meats. Its intense flavor means that only a few slices can elevate a simple dish, making it a cherished staple for both everyday meals and special celebrations across Chinese culinary traditions.