It all started with Aprilmei asking for a fresh pork sausage recipe.. Along the way we picked up a few recipes for dried sausages too...result of HKDave's search, trillium's search, jackal10's search (look under 'l' for lop cheong), I dug up a video on making lup cheong, and our very own muichoi's recipe:
Here's how I do it-but I'm used to sausage making any since(non-chinese) ones available here are so foul!
Back fat--proportions to taste,you don't actually need as much fat in a dried sausage as in a fresh one.
Salt-3 teaspoons per pound of flesh
Saltpeter-1 pinch per pound of flesh
Cut the meat and fat into 1 inch cubes,add salt and saltpetre, mix well and leave overnight. Drain and dry meat but do not rinse. Mince with two cleavers-much better result than machine. Add dark soy, Shaoshing wine,mei kuei lu, FRESHLY GROUND five-spice powder,chinese rock sugar and MSG to taste. Mix very well. Take thin pork casings,soak in water with a little vinegar, thread onto tap or funnel and rinse thoroughly. Thread onto a sausage filling attachment,piping bag or funnel and fill, not too tightly. Squeeze and twist at appropriate intervals, then tie with string. Hang in a cool breezy place for about a week, making sure the sausages don't touch each other.
The way I see it, making the fresh sausages is much like making lup cheong but without the cure powder, and one is grilled while the other is hung to dry.
Today, I made some Msian pork rolls...much like fresh sausages but wrapped in fu chook(soya bean sheets). I've more or less busted my gallery space, so here's my version of making lobak. I will not post the finished picture of the succulent lobak until I get at least one person who's game to make sausages. If anyone's interested in the lobak, I'll post the recipe later....I need a rest.
Edited by Tepee, 03 October 2005 - 09:07 AM.