Lap Cheong (Chinese Sausage)

Step 1

Cut the pork into 2x1 inches (5 x 3 cm) pieces with a thickness of ¼ inch (0.6 cm) and place them in a large bowl.

Step 2

Then add the Chinese baijiu or the rosé wine and mix well.

Step 3

Then add all the other ingredients and mix well by hand for at least 5 minutes.

Step 4

Set aside in the refrigerator for 1 hour, stirring from time to time.

Step 5

Soak the pork casings (or synthetic sausage casings) in a large container of lukewarm water.

Step 6

Fit the grinder with the sausage stuffer.

Step 7

Thread a few wet casings at a time on the stuffing tube, letting the last casing drop slightly or tie a knot.

Step 8

Pass a little stuffing mixture at a time through the mouthpiece, pressing down with the pusher.

Step 9

Hold the casing close to the tube to ensure good pressure as the meat fills the casing.

Step 10

Continue until the casing is almost full. Leave a set of casings empty or tie a knot.

Step 11

Repeat with the rest of the ingredients.

Step 12

Using a small needle (or sausage pick), make several small holes in the sausage to prevent air bubbles from forming in the next step.

Step 13

Shape thin sausages 8 inches (20 cm) long by twisting each on itself and changing direction with each sausage.

Step 14

Twisting three times should be enough to keep the sausages in shape.

Step 15

Tie up the sausages at each intersection.

Step 16

In a large pot, pour enough lukewarm water and immerse the sausages in it to clean them by rubbing them gently.

Step 17

Drain them and, using a pastry brush, brush with Chinese baijiu.

Step 18

Dry the sausages using a cotton cloth, then using cotton kitchen twine, hang them to dry for 10 to 12 days in a cool place and ideally where there is a little wind.

Step 19

After a maximum of 12 days, place the sausages in an airtight glass container or wrap them in plastic wrap and store them for 15 days in the refrigerator or up to 6 months in the freezer.