Chinese Sausage (Lap Cheong)
Ingredients: pork shoulder, pork belly, salt, sugar, red yeast powder · 180 min cook time · 350kcal · $25.00
Ingredients
1kg pork shoulder, 1kg pork belly, 40g salt, 130g sugar, 1.5tsp red yeast powder, 40g soy sauce, 60g high level alcohol, to taste lamb or pork casing
Instructions
1. Remove skin from pork belly and slice pork belly and pork shoulder into thick strips, then slice thinly.
2. Combine salt, sugar, red yeast powder, soy sauce, and high level alcohol together to make the seasoning.
3. Pour the sauce into the sliced meat, mix completely, and let it sit in the fridge for two hours.
4. Prepare the casing by washing off salt and soaking it in clean water. Put casing on the sausage stuffer tube and tie a knot.
5. Tuck meat tightly into the stuffer and press out the sausage into the casing. Tie with a rope at desired lengths.
6. Use a toothpick to poke air bubbles, then hang the sausages on a drying rack in the fridge uncovered for 10 to 15 days until dry.
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