China sausage, also called wind-dried pork sausage (lap cheong or lạp xưỖng), is a highly seasoned, partially dried sausage that tastes like rose. It is made from fatty pork, which gives it an incredibly rich flavour. It looks like chorizo and can be fried and served with wilted greens, steamed with rice, or chopped up and put in lettuce wraps.
What makes her family’s famous wind-dried sausages so special? Amy Poon, founder of Poon’s London and daughter of chef Bill Poon, talks about it.
“My family has been making wind-dried meats since the early 1930s. At first, my grandfather only made sausages for himself because he wanted to make something he could eat. Luckily for us, it turned out to be something that lots of people wanted to eat too.
“I remember my grandfather working at his small factory in Hammersmith in the late 1970s. He was wearing wellies, a rubber apron, and a hat, and he was sitting at a workbench with an anglepoise lamp shining directly on him. He was preparing ducks.”
“My father began making Poon’s wind-dried meats in London in 1970. Our wind-dried meats also became popular in Hong Kong and Macau, where my granny had restaurants.
These are the five wind-dried goods that we make today: Poon’s Wind-Dried Pork Sausages, Poon’s Wind-Dried Pork
Chinese sausage, also known as lap cheong or lup cheong, is a type of cured, uncooked sausage commonly used in Chinese cuisine With its sweet, savory flavor, it’s a tasty addition to many dishes But with it being uncooked, a common question is – can you eat Chinese sausage without cooking it first?
The short answer is no, Chinese sausage should always be thoroughly cooked before eating. While the curing process makes the sausage quite shelf-stable, eating it raw still poses health risks. In this article, we’ll delve into the details looking at
- What exactly is Chinese sausage and how is it made
- The potential health risks of eating it uncooked
- Proper storage and handling
- How to cook Chinese sausage safely
- Delicious ways to enjoy cooked Chinese sausage
What Is Chinese Sausage?
Chinese sausage is a dried, cured sausage originating from southern China. It’s made from a finely minced mixture of pork and pork fat. Though the exact ratio and type of pork used can change, the ratio is usually 70% to 80% lean pork to 30% to 20% fat.
Different parts of China use different seasonings, but soy sauce, rice wine, sugar, and rose water are often used to season Chinese sausage. This gives it a characteristic sweet yet savory taste.
There are two main types of Chinese sausage:
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Cantonese style (lap cheong) – air dried and left uncooked. It has a firm, dense texture.
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Hunan style – smoked and left uncooked. It has a reddish-brown exterior from the smoking.
Both types are made with coarsely ground or chopped meat in casing using a salt and sugar cure before being air dried (or, poetically, “wind dried”). The result is a firm, slightly sweet sausage that must be cooked before consumption, much like a raw chorizo.
Is It Safe to Eat Chinese Sausage Uncooked?
While Chinese sausage is fully cured, dried, and shelf-stable, it is not considered ready to eat right out of the package. Health agencies uniformly recommend thoroughly cooking sausages before consuming them.
This is because the raw pork used to make Chinese sausage can harbor harmful bacteria like Salmonella, E. coli, and Listeria. The curing process helps control bacteria growth, but does not fully eliminate the risks. Consuming raw or undercooked pork can lead to foodborne illnesses.
So while some folks may have consumed raw Chinese sausage without incident, it is not considered safe practice. Cooking the sausage kills any lingering bacteria, making it safe to eat.
How to Store Chinese Sausage Properly
To keep Chinese sausage fresh for as long as possible, proper storage is important:
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Unopened – Store in a cool, dry place away from direct sunlight. The shelf-life is typically 6 months to 1 year.
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After opening – Transfer any unused links to an airtight container or resealable bag. Store in the refrigerator for up to 2 weeks.
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Freezing – For long term storage, wrap tightly in plastic wrap or freezer bags. It will keep for 2-3 months in the freezer.
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Leftovers – Cooked Chinese sausage will keep 4-5 days refrigerated in an airtight container. Reheat fully when ready to consume.
Proper storage keeps Chinese sausage from spoiling prematurely or developing an off flavor.
How to Cook Chinese Sausage Safely
To enjoy Chinese sausage safely, it must be cooked fully to an internal temperature of 165°F (74°C). Here are some safe cooking methods:
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Pan frying – Slice sausage into discs and fry in a lightly oiled pan over medium-high heat until browned and cooked through.
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Steaming – Place sausage in a steamer basket or on a plate. Steam for 15-20 minutes until piping hot internally.
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Boiling – Add sausages to a pot of boiling water. Cook for 5-7 minutes until thoroughly cooked.
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Grilling or broiling – Grill or broil on high, turning frequently, for 12-15 minutes until browned and cooked through.
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Stir frying – Slice and stir fry quickly in a hot wok with oil until piping hot (1-2 minutes).
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Microwaving – Microwave in short intervals, flipping halfway, until steaming hot internally (2-3 minutes).
Use a food thermometer to confirm the internal temperature reaches 165°F. Then you can be confident your Chinese sausage is safe to consume.
Delicious Ways to Use Cooked Chinese Sausage
Once cooked, Chinese sausage has a lovely sweet and savory flavor that enhances many dishes. Here are some tasty ways to enjoy it:
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Fried rice – Dice and stir-fry with rice, veggies, eggs, etc. The sausage adds wonderful flavor.
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Noodles – Sliced sausage goes great in chow mein, lo mein, or stir-fried noodle dishes.
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Stir fries – Add sliced sausage to any meat or veggie stir fry. It adds rich, savory flavor.
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Steamed buns – Make flavorful steamed bao by using sausage as a filling along with minced veggies.
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Congee – Drop sliced sausage into congee (rice porridge) while simmering for a boost of flavor.
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Dumplings – Chop finely and mix with minced pork or veggies as a juicy dumpling filling.
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Skewers – Thread sausage chunks onto skewers and grill or broil until brown and sizzling.
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Pizza – Top homemade or frozen pizza with sliced sausage for a tasty pizza night twist.
Cooked Chinese sausage is endlessly versatile. Its unique sweet-savory taste complements many ingredients beautifully. Try it in fried rice, noodle bowls, veggie stir fries, steaming hot dumplings, or anything else that could use a flavor boost.
Key Takeaways on Eating Raw Chinese Sausage
To summarize the key points on consuming uncooked Chinese sausage:
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Chinese sausage is an uncooked, cured sausage that must be thoroughly cooked before eating.
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Eating it raw poses a health risk, as uncured pork may contain harmful bacteria.
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Always cook Chinese sausage to 165°F internal temperature before eating to eliminate risks.
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Store properly refrigerated or frozen to preserve freshness and prevent spoilage.
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Cooked Chinese sausage has a lovely sweet-savory flavor that enhances many dishes.
While the curing process makes Chinese sausage quite shelf-stable, it does not make the raw sausage ready-to-eat. To enjoy it safely, be sure to thoroughly cook Chinese sausage prior to eating to eliminate any foodborne illness risks. Then you can savor all its sweet, sausagey goodness guilt-free!
Where do Chinese sausages come from?
“Our recipes are Cantonese in style. You will find that the different regions of China all have their own versions. In Sichuan for example, they add pepper and chilli to the sausage mix.
“The family of my father comes from Shuntak, a city in southern China that is known as the birthplace of Cantonese food because of its high-quality ingredients.”
“We use a rose liquor (Mei Kwei Lui) of exceptional quality, the fragrance of which really comes through.
How do you eat Chinese wind-dried sausage?
“My favourite way to eat our wind-dried meats is in a traditional Chinese claypot. When Poon’s first opened in 1973, this dish was one of their signatures. It was a big hit at the pop-up. Its beauty is in its simplicity.
Clay and fire can work together in a magical way, and rice cooked this way smells and feels different, not to mention tastes different.
As the water evaporates, you just put the wind-dried meats on top of the rice, cover it with a lid, and turn down the heat slowly.
The wind-dried meats are cooked slowly by the rice’s steam, and the meat juices seep into the rice, making a crispy base at the bottom of the claypot. It’s a magical dish and one which always brings me great comfort and satisfaction.
On Dim Sum menus, you can find “Lor Mai Gai,” which is sticky rice wrapped in a lotus leaf and steamed. This dish often has wind-dried sausages in it.
How to Cook Chinese Sausage?
FAQ
How long does Chinese sausage need to be cooked?
How to tell if Chinese sausage has gone bad?
Is Chinese sausage skin edible?
Is Chinese sausage unhealthy?
Should Chinese sausage be cooked before cooking?
As with any raw meat product, be sure to store Chinese sausage properly (in a cool, dry place or in the refrigerator) until you’re ready to cook it. While it is often sold dried, it should still be cooked thoroughly before consumption.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
Is Chinese sausage smoked or unsmoked?
It is often seasoned with soy sauce, sugar, and Chinese rice wine, and can be smoked or unsmoked. The flavour can be sweet or savoury, and the sausage is denser than many other types of sausage. Because it is typically sold dried, it needs to be cooked before consuming.
What is Chinese sausage?
Chinese sausage is a broad umbrella category encompassing many types of sausage, both air-cured and smoked, from all parts of China as well as Vietnam and Thailand. 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.