Edited by Liv Wan
Chinese sausage is one of my favorite ingredients to cook dishes with. The flavour of Chinese sausages is so strong and so delicious, if you cook and serve with some rice and vegetables the taste is absolutely delicious.
There are many different kinds and flavours of Chinese sausages available on the market. Different provinces of China produce different flavours of Chinese sausages.
For example, Cantonese sausage have a sweeter taste while Sichuan sausages, which use local Sichuan pepper and chili pepper, have a really strong spicy flavour. `The Hunan province is famous for it’s sausage and wax meat (or winter cured meat, Chinese New Year pork, 臘肉). Hunan sausages have a slightly smoky taste, best described as a strong version of oak smoked bacon or pancetta.
So how do you cook Chinese sausages?
One of the first questions that arises when the topic turns to Chinese sausages (lop cheong) is how to cook them. There are many different ways to cook Chinese sausages. It’s really hard to tell you what’s the best way to cook Chinese sausage because there are too many ways to make Chinese sausage taste so delicious. The most common, basic and simple way is to steam them in a rice cooker with or without rice.
By steaming with rice, the rice absorbs all the delicious flavours and fat from the Chinese sausage and is utterly delicious.
I like to slice the sausage thin and serve with some raw garlic sprouts but the latter is optional.
Alternatively, you can steam the sausage but in the last 15 minutes of cooking, you slice the sausage and place it on top of the rice and finish cooking. You can have a look at one of our former Chinese food expert Rhonda’s recipe “Shanghai Vegetable Rice to get some ideas of this cooking method.
Not only is this method convenient, there’s only one pot to wash up afterwards. But the sausage nicely flavours the rice.
If you only want to steam the Chinese sausage on it’s own then place them on a heatproof plate and steam, covered, over boiling water or in a rice cooker for 20-30 minute, or until they are translucent.
You can also cook the sausage in simmering water for about 12 minutes, until the fat rises to the top.
What about Stir-frying?
You can stir-fry Chinese sausages with different kind of vegetable including bok choy, snow peas, mung bean sprouts, spring greens, Chinese leaves (napa cabbage), asparagus and more. All you you need to do is slice the Chinese sausage into thin slices then heat up a little bit of oil in a wok and stir-fry the Chinese sausage first for 1 minute then add vegetables to the stir-fry until everything is cooked. You can also add some chopped garlic for some extra flavour but this is entirely up to you. The vegetable in this method will taste so delicious with all the flavour from Chinese sausage.
Chinese sausage fried rice?
Yes, you can use Chinese sausage to make delicious fried rice, all you need to do is use Chinese sausage instead of meat in the fried rice.
- Recipes Using Chinese Sausage:
- Example of recipes that you add the Chinese sausage to steamed with:
Shanghai Vegetable Rice