chinese sausage

Thanksgiving dinner in Hawaii may start with pineapple-Vienna-sausage skewers and litchis stuffed with cream cheese. Later there is turkey and ham, but also Spam fried rice and Filipino lumpia, maybe poke (sashimi salad), laulau (ti-leaf-wrapped meat or fish) and a Molokai sweet potato pie topped with haupia (coconut pudding). It is the crazy-quilt, all-embracing nature of the feast that makes it local-kine — that is, island-style. 
Lara Mui Cowell of Honolulu offers this recipe from her popo (maternal grandmother), Jannie Luke Thom, a second-generation Chinese-American who was born in Hawaii before it became a state. The dish is a Chinese take on Western-style sage stuffing, swapping out bread crumbs for mochi rice and adding lap cheong (Chinese sausage) and char siu (Chinese barbecue pork). But in true Hawaiian style, you may substitute Portuguese sausage — or even Spam.

Mochi Rice Stuffing

mochi rice (also known as glutinous sweet rice

shiitake

ginger

olive oil, divided

bacon, chopped

oyster sauce, or soy sauce

sugar

onion (from 1 onion)

green onion (from 3 to 4 onions)

sweet sausage

cooked chestnuts, roughly chopped (store-bought is fine)

water chestnuts

Salt and pepper,

eggs,

cilantro,

If using a rice cooker, combine rice and 2 1/2 cups water in the rice cooker and soak for 1 hour, then cook until tender, about 20 minutes. If cooking on the stovetop, combine rice and 2 1/2 cups water in a large pot. Cover, bring to a boil, then reduce the heat to low and cook 20 minutes, or until water is almost completely absorbed. Remove from heat and let steam, covered, 15 minutes.

Cook the rice:

Drain shiitakes, then remove stems and slice caps; set aside. In a small saucepan, combine ginger and 1 tablespoon olive oil over medium-low heat and cook 2 minutes; set aside and let steep.

In a large skillet, cook bacon over medium heat until crisp, about 8 minutes; drain fat. In a small bowl, stir together oyster sauce and sugar, then add to the skillet with the bacon. Stir in onion, green onions, lap cheong, char siu, chestnuts, water chestnuts, ginger oil and mushrooms. Cook over medium-high heat until onions are translucent, about 4 minutes. Toss mixture with the prepared rice; set aside.

Heat 2 teaspoons oil in a small nonstick skillet over medium heat. Pour eggs into hot pan and cook until edges begin to set, about 10 seconds. Pull omelet in from the edges toward the center of the pan and let liquid eggs flow underneath. When eggs are mostly set, fold omelet in thirds like a letter and transfer to a cutting board. Slice into strips. Serve rice with slivered omelet and cilantro on top.

An easy and fast Chinese egg noodle dish loaded with sweet and salty lap cheong (Chinese sausages)&nbsp;and leafy green gai lan (Chinese broccoli).&nbsp;

Lo Mein Noodles with Chinese Sausage and Gai Lan

oz egg

Chinese sausages (lap cheong), sliced

garlic cloves,

tsp fresh ginger, minced

green onions, chopped

water

chicken broth

tbsp oyster sauce

tbsp dark soy sauce

cornstarch

tsp sugar

tsp rice vinegar

½ tsp sesame oil

Boil the noodles according to the package directions...

Boil the noodles according to the package directions until al dente, rinse with cold water and drain. Set aside.

In a small bowl, whisk together the sauce...

In a small bowl, whisk together the sauce ingredients until well combined. Set aside.

Set the stove temperature to medium-high heat. In...

Set the stove temperature to medium-high heat. In a wok, add the Chinese sausage, ginger, and garlic. Stir frequently, letting the sausage fat render, and allowing the ginger and garlic to brown, about 2-3 minutes. Remove the ingredients from the wok and place on top of a paper towel. Leave the remaining fat in the wok.

Increase the stove temperature to high heat and...

Increase the stove temperature to high heat and stir in the gai lan stems and 2 tablespoons of water, cover with a lid** and let it steam, until crisp tender, about 3 minutes. Then, stir in the gai lan leaves and remaining 2 tablespoon of water and let it steam until it is completely cooked, about 2-3 minutes.

Add the noodles, green onions, and the sauce....

Add the noodles, green onions, and the sauce. Using tongs, toss the ingredients until it is well-coated with the sauce, about 2 minutes. Finally, add back the sausage, garlic, and ginger and combine before removing from the heat. Serve immediately.

Chinese Sausage-Rice Dressing

sweet, glutinous rice (see note)

rice

sausages

peanut oil

onion,

celery

scallions,

water chestnuts, peeled and diced (see note)

soy sauce

Place the sweet and short-grain rice in a sieve and wash under running water for 3 minutes. Transfer to a bowl and cover with water. Soak for 15 minutes. Drain and place the rice in a large pot. Add 3 cups of water and bring to a boil over high heat. Cover the pot and reduce the heat to low. Simmer for about 15 to 18 minutes, until the water is absorbed and the rice is cooked but not too mushy.

Cut the sausages in half lengthwise, then on the diagonal into 1-inch slices. Heat the oil in a wok or large skillet and saute the sausage slices for 5 minutes. Add the onions and saute 5 minutes. Add the celery and cook 5 minutes. Stir in the scallions and water chestnuts and remove from the heat.

Transfer the rice to a large bowl and stir in the sausage mixture. Mix well; the rice will be very dense, so the mixing will require some effort. Drizzle in the soy sauce, blending well. Serve hot with the turkey. (This dressing makes terrific leftovers when fried the next day.)

Lap cheong is a Chinese pork pink-red sausage, which is dry, smoked and seasoned, with a sweet and savory taste.

Lap Cheong (Chinese Sausage)

lb fatty pork

pork

salt

Chinese baijiu or rosé wine

Sichuan pepper peppercorns

pink salt

red rice yeast

chili powder (or more to taste)

garlic (pressed)

ginger (or galangal)

nutmeg

Chinese baijiu

Meat grinder with funnel and sausage stuffing pusher

fine needle (or a sausage stick)

Kitchen scissors

Kitchen cotton twine

cotton textile

Pastry brush

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.

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

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

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

Stuffing

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

Fit the grinder with the sausage stuffer.

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

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

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

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

Repeat with the rest of the ingredients.

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

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

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

Tie up the sausages at each intersection.

Envelope

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

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

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.

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.

Cleaning and sterilization

The Sweet Soy Sauce is optional - trust me, the Chinese Sausage will have plenty of flavor alone. Cook the Sweet Soy Sauce while your Chinese Sausage and rice cook. The Sweet Soy Sauce includes dark soy sauce. If you do not have dark soy sauce, substitute: with 2T regular soy sauce + 1 tsp honey or molasses.

Chinese Sausage and Rice Recipe - with Sweet Soy Sauce

rice rice

Chinese sausage links (or more)

cooking oil (neutral flavored (vegetable, canola))

garlic (smashed)

shallot (roughly chopped)

dark soy sauce (for substitute, see notes at top of recipe)

Chinese rice wine (or dry sherry)

Asian sesame oil

Let's wash the raw rice grains fist. Fill a pot with the rice and cold water to cover. Use your hands to swish the rice grains, loosening any extra starch and dirt. Rice (like beans) is a raw ingredient and it is important to wash and rinse! Washing also rids the rice of extra starch, which will give us light, fluffy, airy rice - not heavy, sticky and starchy. Tip the pot and carefully pour out the water. Repeat two more times. Drain as much water as possible from the pot.&nbsp;

Measure and add in the 2 3/4 cups of water. Snuggle the sausage in the rice grains. Turn the heat to high. When the water near the edge of the pot starts bubbling, cover the pot and reduce the heat to low. Cook for 18 minutes. Note: While the rice is cooking, make the Sweet Soy Sauce.&nbsp;

When the rice is finished cooking, turn off heat and keep covered - no peeking! Let it sit with the lid on for 5 minutes to finish the steaming process.

Remove the sausages (careful, they are hot!) and slice them on the diagonal into 1/2-inch-thick pieces. Arrange the sausages on top of the rice and drizzle the Sweet Soy Sauce on top. Serve extra Sweet Soy Sauce at the table for drizzling.

Cook the Chinese Sausage and Rice

In a small saucepan, add in the oil, garlic and shallot. Turn heat to low and let the garlic and shallot cook slowly until they begin to brown but not burn. Use a slotted spoon and remove the shallots and garlic and discard, leaving the flavored oil. Add remaining ingredients and simmer until thickened, about 2 minutes.

Sweet Soy Sauce

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