Waxed Sausage (Lap Cheong)
Ingredients:
600g pork fillet
60g pork fat
20g sausage casing
some rafia string
Seasoning:
1 tbsp Chinese rose wine
2 tbsp light soya sauce
2 tsp salt
2 tsp sugar
1/4 tsp saltpeter (optional)
2 tsp warm water (to dissolve saltpeter)
Method:
1. Soak sausage casing with warm water till soft. Fix it to water tap and rinse until clean. Drain.
2. Wash and slice pork fillet to about 1 cm thick pieces and pork fat into 1/2 cm thick pieces.
3. Place sliced meat into a big bowl. Firstly, add in the saltpeter solution and mix well. Next, add in the rest of the ingredients and mix thoroughly. Leave to marinate overnight.
4. Tie off one end of sausage casing, attach a funnel to the other end and gather sausage casing on funnel tube. Stuff marinated meat into casing. Squeeze to distribute filling evenly throughout the casing. When it is about 12-15 cm long, cut it off and tie with a raffia string. Prick generously on all sides of sausages to expel air.
5. Boil a pot of water. When boiling, put in the sausages to scald it. Remove and hang outside to dry or in a well-circulated area for 4 to 5 days.
6. Sausage may be steamed, deep-fried or baked, all over low heat for about 8 minutes. To serve, slice into paper-thin pieces.
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Wow, this is what I have been looking for.
Thanks very much Rose. You are the best. 
BTW, where I can buy Chinese rose wine? ( I’m living in the US). What can I use to subtitute? Do we need to put red color so that the lap cheong looks red in your picture?
Thanks.
Comment by | June 20, 2007
The picture shows a commercially prepared Lap Cheong which we can get all year round. You need not add the red colouring. As for the Chinese rose wine, try and see if you can get it from the chinese shops in Chinatown, NY. If not, you can substitute with scotch or sherry for flavour. I think it would be better to hang them to dry in a warm place than leaving them in the open for few days.
Wish you all the best!
Rose
Comment by | June 20, 2007
Thanks very much Rose, I will definately make it and let you know how it turns out.
Have a nice evening~
LP
Comment by | June 22, 2007
DEAR ROSE; JUST ENTERED YOUR SITE AND I´M DELIGHTED. ALTHOUGH I OWN AN ITALIAN RESTAURANT IN BRAZIL MY PERUVIAN WIFE AND MYSELF ENJOY TREMENDOUSLY CHINESE COOKING AS WELL AS SAUSAGE MAKING. BY THE WAY, THE CHINESE SAUSAGES I TASTED TIME AGO IN LIMA, PERU,I REMEMBER BEING PEPPERY HOT. WOULD YOU APPROVE ADDING SOME KIND OF HOT CONDIMENT TO YOUR LAP CHEONG RECIPE? IF SO, WHICH ONE WOULD YOU RECOMMEND?
THANKS A MILLION AND AGAIN, CONGRATS ROSE FOR YOUR SITE.
LOVE; CARMEN & JOHN
Comment by JOHN C. JUNYENT | January 17, 2008
Hi Carmen & John,
Thank you for visiting my website. For health reasons I’ve not been putting in much practice. If you like you may try adding some paprika, coriander and bay leaves.
All the best!
Rose
Comment by rose | February 15, 2008
hi Rose, I was just browsing your site and chanced upon lap cheong recipe. I read that you used raffia string to tie the sausages.May I comment on the use of raffia with no bad intentions. My mother in law made bak chang (rice dumplings )and she used red raffia strings to tie .After 4 hours of cooking , I noticed the red colouring in the pot of boiling water.In other words ,imagine this colouring absorbed by osmosis process into the food .Raffia string is used to tie things but not to be used in cooking ,it’s plastic.The organic way is to use CHO SING which is Cantonese for slivered banana stem.Most people do not use this because it breaks easily .So for convenience ,they use raffia string to tie bak chang etc.At food stalls ,in the soup pot will be a cloth bag of bones , ikan bilis etc to boil for stock and I have seen raffia string used to tie this cloth bag. Just imagine this being boiled hours on end and we drink this soup. Don’t ask me to tell these food stalls not to use raffia strings ,I might get a slap in the face for being busybody! Their only concern is $$$$ at our expense.You don’t have to be a smoker to get cancer .A bit by bit of this plastic in our system is a deadly concoction.Thanks for reading ,no offence intended.
Comment by marion mpc | June 11, 2008
Dear Rose
This is my first time browsing your website and I think you are a very generous person to share all these lovely recipes. I feel tempted to give your LAP CHEONG recipe a try. Could you tell me where can I buy the sausage casing and saltpeter?
Thank you and May God Bless You.
Josephine
Comment by Josephine Liaw | July 27, 2009
Dear Rose thanks very much for you recipe, congrats for your site.
Love Julieta
Comment by Julieta Siu | August 5, 2009
Hi Rose,
This is the first time I came across your website n I’m very glad to find the recipe for lap cheong as my daughter loves it so much I would like to make it myself so there’s no preservative added. It’s very generous of you to share. By the way, can you please tell me what is saltpeter for n where can I buy it?Thank you very much. I’m looking forward to hearing from you soon so i can try out the recipe as soon as i know where to ger saltpeter. Thanks once again. Take good care.
Comment by Soh hong | August 26, 2009
Hi Rose,
Good on you to share your recipes with everyone. Chinese New Year is just round the corner and I’m remenicsing the CNY goodies that my mum used to make when I was younger. Viola! I chanced your lovely website. My MIL used to make lup cheong every CNY when my FIL was still around. My problem is where do I buy the sausage casing?
Comment by Lucy | January 14, 2010
Hi Lucy,
I too find it difficult to get sausage casing, some of the shops which used to sell them do not bring them in any more.
Regards.
Comment by rose | January 19, 2010
Dear Rose,
As what Lucy mentioned about reminising CNY goodies, your recipes are all I need to prepare meals for CNY.
Thank you for your easy and clear instructions.
God bless you with good health and happiness as you have blessed us with your sharing of recipes. I have put your website under my favourites for easy retrieval.
With best wishes for 2010!
Irene
Comment by Irene Foo | January 21, 2010