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Chinese Sausage - {Lop Cheong}


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  • 2 1/4 pounds pork butt
  • 3/4 pound pork back fat
  • 3 tablespoons brown sugar - (packed0
  • 2 teaspoons salt
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet sherry
  • 3 tablespoons Scotch whiskey
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons water
  • Hog casings


Servings 6


Step 1

Grind the pork and fat in a meat grinder fitted with a 3/8-inch plate or, to be more authentic, dice the meat and fat with a knife into 1/4-inch cubes. Combine all the remaining ingredients except the casings in a large mixing bowl. Add the meat and fat and mix well.

Stuff the meat mixture into the hog casing; tie the casing into 5-inch links. Prick the links all over with a fork. Spread them on a rack and place them in the refrigerator. Let the sausages dry overnight.

Preheat the oven to 200 degrees. Place the sausages on a rack in a foil-lined baking sheet, making sure they do not touch each other. Bake for 5 hours. Shut off the oven but do not open the oven door. Let the sausages cool for another 2 hours. Discard any excess fat in the pan and store the sausages in the refrigerator for one to two weeks, or freeze them for two to three months.

This recipe yields 6 sausages, about 2 ounces each.

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