Seriously Asian: Chinese Sausage

If you visit any decent-sized taiwanese market you ‘ll find an impressive array of Chinese sausage, known normally by its yue diagnose lap cheong. The term, in fact, is generic and covers a broad range of sausage, both fresh and smoked, and extends to sausages from Vietnam and Thailand. Some kinds will be made with liver, some will be dry to the point of rock-hardness, some will use soy sauce and others, a more square mix of sugar and fatso pork .

What unifies all kinds of chinese sausage is an extremely sweet flavor and an emulsified texture that makes even the fresh links taste like meat sugarcoat .

When shopping for taiwanese sausage it ‘s helpful to keep in mind what dish you want to make. While the links will vary in degrees of bouquet and sobriety, the smoked, shriveled kind of chinese blimp tends to be excessively dry to use in stead of regular sausage. The dry of the bunch is sol firm that soaking the links in water, as you would do for unvoiced chinese bacon, is the best room to bring out the flavors and textures of the sausage .

due to the meat ‘s sobriety and intensity in relish, the sausage is much used as a season component in other dishes. Links are diced and rendered, until only a hint of the actual blimp is left. chinese sausage shows up in turnip cake, for exemplify, and if you frequent the dim sum carts, you ‘ll notice it in a variety show of other snacks like the versatile french-fry taro root concoctions .

If you ‘d prefer something that tastes closer to what we think of as a blue sausage stuffed in a crisp case, then search for the fresh variety of Chinese sausage. Significantly less shriveled and softer, the links will feel greasy and control discernible chunks of pearly fat. Because of the higher-than-average fatty and sugar contentedness, this kind of chinese sausage browns quickly and renders a fortune of embroider, making it an ideal component in stir-fries .

While slices of chinese blimp are estimable in any stir-fry, my favorite way to use them is in a rice or attic serve, so the staple soaks ups the fatness rendered from the blimp. Used in fry rice, the sausages impart a ample taste to each kernel .

The alone trick to using fresh lap cheong is to cautiously monitor the browning action, as the sugar contentedness in the kernel makes the slices of sausage easy to scorch. Otherwise, just keep your electrocute rice simple : when the sausage is this incredibly fatty and gratifying, adding besides many ingredients to the wok would just be overkill.

Get the recipe »

source : http://heyreviewfood.com
Category : CHINESE FOOD