Chinese Food: What's Hot Now: Chinese Sausage Definition

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Chinese Sausage Definition Oct 25th 2011, 10:09 Definition: About 6 inches in length, Chinese sausage is darker and thinner than western sausages. The most common variety is made with pork and pork fat, but you'll also find other varieties made with duck liver and pork or even beef. Manufacturers are also starting to offer fat and sodium-reduced varieties; however, in the west, it's easiest to find the standard pork sausages. The taste of Chinese sausage varies somewhat depending on the ingredients used, but it generally has a sweet-salty flavor. Chinese sausages can be purchased in Asian markets, either fresh or prepackaged. Chinese sausage nicely complements rice and vegetable dishes - the easiest way to cook the sausage is simply to add it on top of steaming rice (see How to Cook Chinese Sausage for further details). Stored in the refrigerator, Chinese sausage will last for several weeks. It can also be frozen. Written by Rhonda Parkinson Also Known As: Common Cantonese Name: Lap Cheung or Lop Chong or Lop Cheong Examples: Recipes Using Chinese Cabbage: Fried Rice With Chinese Sausage Chinese Sausage With Cabbage Lotus Leaf Wraps (Lo Mai Gai) Homemade Chinese Sausage Shanghai Vegetable Rice How to Cook Chinese Sausage Return to the Glossary of Chinese Ingredients and Cooking Terms

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