We love this sweet soy sauce just with Chinese Sausage and rice. This is a sauce that you’ll find drizzled on Chinese Clay Pot Chicken & Rice. Years ago, Mom taught me her recipe for a simple sweet soy sauce. The fatty sausage will cook and flavor the rice at the same time. The easiest way to cook Chinese sausage is to snuggle the links into the same pot (or rice cooker) you are cooking rice. If you’ve got a Chinatown in your area, sometimes you’ll find Chinese sausage hanging by string like the photo above! ( photo source) Easiest Way to Cook Chinese Sausage Regular pork-based Chinese sausage is a dull-brick red color. Read the package carefully – the liver sausage is darker, like a blood-red color. You can also freeze the package for a long time If you’ve opened a package and only use a few links, wrap the remaining tightly in plastic wrap and refrigerate for up to 6 months or store in freezer. Most Asian supermarkets will stock Chinese sausage – since it’s dried, cured and smoked, the package will last for over a year if unopened (also check the expiration date on package). You can also find Chinese sausage made from duck liver or pork liver too (darker deep reddish/brown color). The sausage is marinated, salted and smoked. “Lap Cheong” 臘腸 is made most popularly from pork and fat. That’s about the closest I can get to a description.Ĭhinese sausage – 臘腸 lap cheong (Cantonese) làcháng (Mandarin) is a cured sausage usually steamed or diced and stir-fried in a wok.Ĭhinese sausage is unlike any meat you’ve ever eaten before. Or when maple syrup from your pancake pools onto your thick bacon. Sweet-salty, smokey, savory and unctuous with little pockets of fat that just melt during cooking. Add remaining ingredients and simmer until thickened, about 2 minutes. Use a slotted spoon and remove the shallots and garlic and discard, leaving the flavored oil. Turn heat to low and let the garlic and shallot cook slowly until they begin to brown but not burn. In a small saucepan, add in the oil, garlic and shallot.
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