It can be made from fresh pork, pork fat, livers, and, sometimes, chicken, and tends to be as sweet as it is savory, with a rich, dense, emulsified texture.
The sausages are made from pork (lạp xưởng heo) or chicken (lạp xưởng gà), the latter of which yields a leaner taste. Tung lò mò is a similar sausage made from beef by the Chams community in southern Vietnam.
Although most Chinese sausages are made mainly of pure pork, other meats such as beef, chicken, duck or mutton are often added.
In Cantonese, lap cheong (or lap chong) refers to Chinese sausages. It is a dried, firm sausage made from pork meat and pork fat. However, there are many varieties including ones using chicken, turkey and duck liver. Lap cheong is typically flavored with rose wine, sugar, and soy sauce.
Types of Sausages
Sausages are either uncooked or ready to eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages.
Ingredients: Pork, Water, Salt, Spices, Dextrose, Sugar, Rosemary Extract, Natural Flavors.
Chicken. The chicken variety is probably the smartest way to get your sausage fix. Most contain under 150 calories per link and 70% less fat than pork sausage. Plus, the flavor options are endless.
It can be made from fresh pork, pork fat, livers, and, sometimes, chicken, and tends to be as sweet as it is savory, with a rich, dense, emulsified texture.
Pork, Pork Fat, Sugar, Soy Sauce (Water, Soy Beans, Salt, Wheat), Salt, Grain Alcohol, Sodium Nitrite, Sodium Erythorbate.
Chinese sausage, also known as lap xuong or lap cheong, is a type of sausage from China. It is made by mixing ground pork with soy sauce, sugar, salt, spices, and rice wine, and then stuffing the mixture into a casing made from either pork intestine or synthetic material.
Chinese sausage refers to any sausage originating from China, and it is ordinarily a sweetened, salted and smoked dry pork version. It may contain ingredients like soy sauce, rice wine and rose water. Chinese sausage is tasty on its own, though it makes a flavorful addition to stir-fry and other Chinese dishes.
Processed meat refers to any meat that is not sold fresh – that is, it has been cured, smoked, salted, or preserved in any way. Examples include Chinese sausages, hot dogs, ham, canned meat (such as luncheon meat and corned beef), bak kwa (preserved dried pork), salted fish, anchovies, and dried shrimp.
Hot sausage is typically made from pork and seasoned with salt, garlic, anise seed and red pepper flakes.
For example, some sausages labelled as beef were found to have sheep, pork or chicken in them. Some chicken sausages were found to have turkey. One of the researchers, Robert Hanner, says this is concerning because of "a lapse in traceability."
Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. Flank steak is flavorful, relatively reasonably priced, and readily available.
Chinese restaurants use delicious, real meat just like their menu says. Pork is the most common meat option in Chinese cuisine. Chinese restaurants will also have tons of menu options with chicken, beef, seafood, duck, and even lamb.
Packed full of sodium, soy sauce and nitrates, it's a salty sweet dried sausage that you know is bad for you, but you can go through a pack a month or more, depending on your relationship status. Being single means a simple meal of rice and Chinese Lap Cheong.
In Australia, we have regulations that state that at least half of all sausage content must include lean meat flesh. This can come from any part of any animal but is mostly the trimmings (or off-cuts of premium cuts like the rump or blade) of pork, beef or veal.
Chorizo de Macao, sometimes called Chinese Chorizo or Longaniza Macau, is a Filipino dry pork sausage.
Chicken sausage is a type of sausage made from ground chicken meat. It is usually made from dark meat, and is often flavored with sage, parsley, or other herbs. It's high in protein and low in fat, and is a good source of iron and zinc.
Blood sausage is a northeast Chinese specialty, made with pork blood stuffed in a pork intestine casing. It's usually seasoned with Sichuan peppercorns, cilantro, and white pepper.
If you visit any decent-sized Chinese market you'll find an impressive array of Chinese sausage, known commonly by its Cantonese name lap cheong. The term, in fact, is generic and covers a broad range of sausage, both fresh and smoked, and extends to sausages from Vietnam and Thailand.
The key ingredient in vegan sausage is typically either pea protein or soy protein, along with one or more oils (canola, coconut, sunflower), spices and other plant-based additions.
Vegan sausage can consist of a number of different ingredients, but, instead of animal-based meat, most plant-based brands on the market use soy or pea protein to get a similar texture. For the taste, just like regular sausage, seasoning, spices, and oils are often added to the mix.