It is commonly known by its Cantonese name "Lap Cheong" or "Lap Chong" (written as "臘腸" in Chinese). This is Photoshop's version of Lorem Ipsum. It is sometimes rolled and steamed in dim sum. Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Wing Wah is a famous Hong Kong company that produces Chinese sausages. Chinese sausage is used as an ingredient in quite a number of dishes in southern Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan and Hunan, and also Hong Kong. It is used in several Chinese dishes by the sizeable Thai Chinese community, and also in some Thai dishes such as yam kun chiang, a Thai salad made with this sausage. They are usually used in fried rice and along with fried vegetables, mostly cabbage. This type of thin sausage is generally about 6 inches (approximately 15 cm) long and 1 inch (approximately 2.5 cm) in diameter. Contents[show] Varieties There is a choice of fatty or skimmed sausages. Two common examples of such dishes include fried rice and lo mai gai. They are usually used in fried rice and along with fried vegetables, mostly cabbage. Hi There - We notice that you have an ad-blocker. Thank you for visiting The Taste of Aussie. Mettwurst-Cooked : Mortadela . Also, the fat and meat may be emulsified and they contain a larger amount of sugar and so are sweeter in taste. There are different kinds ranging from those made using fresh pork to those made using pig livers, duck livers and even turkey livers. Varieties. Instead of pork flesh, its main ingredient is normally pork liver. In Thai, the Chinese sausage la chang is called kun chiang (กุนเชียง) after its name in the Teochew dialect (kwan chiang in Teochew), the dominant Chinese language within the Thai Chinese community. It is used in Chinese-derived dishes such as pancit Canton and Siopao Bola-bola, among others. Examples that are created in Singapore are Chinese sausages with low fat, low sodium content and even a high fibre version.[2][3]. The sausages made in Myanmar are more meaty and compact compared to the ones in Singapore or China. Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes, Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes. The simplest way to steam the sausage is to slice it up and place it on top of rice for the last 15 minutes of cooking (Refer to recipe for Shanghai Vegetable Rice). The sweeter dried version similar to southern Chinese sausages are also produced. Singapore has been coming up with many innovative Chinese sausages that are healthy. The links are typically sliced into rounds or diced, cooked with vegetables and served over rice or mixed in with noodles. Manufacturers are also starting to offer fat and sodium-reduced varieties; however, in the west, it is currently easiest to find the standard pork sausages. 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. Two common examples of such dishes include fried rice and lo mai gai. It's very firm, and a darker brown/reddish in color, comes in a package of 10 or so links. Sichuan sausages also contain red chili powder and Sichuan pepper powder which give sausage a special flavor. It was introduced to Harbin by a German sausage maker in 1931. There is a choice of fatty or skimmed sausages. These tend to be made locally, for example much of the Chinese sausage sold in Canada is produced by a number of manufacturers based in Vancouver and Toronto. It's usually in the refridgerator section of any chinese supermarket, and there are usually many types to chose from. Taiwan also produces a similar form of sausage, however they are rarely dried in the manner of Cantonese sausages. chicken intestine stick; ကြက်အူချောင်း) or Wet u gyaung (lit. It is used in several Chinese dishes by the sizeable Thai Chinese community, and also in some Thai dishes such as yam kun chiang, a Thai salad made with this sausage. Usually a livery sausage will be darker in colour than one made without liver. The most common way to cook Chinese sausage is by steaming. Back then, you would probably only see two types of Chinese sausages, the sweet kind made with fatty pork (what we’re using here) and the gon cheung or liver sausage made from pork fat and duck liver. There is also Chinese sausage made with Snake-headed Fish (Pla chon; Thai: ปลาช่อน) meat. The question is whether you should simply add Chinese sausages to stir-fry dishes, or cook them first to render out the fat. These typically include pigs, turkeys and chickens. Medvurst. In Burmese, the sausage is called either kyet u gyaung (chicken sausage) or Wet u gyaung (pork sausage). Chinese sausage is a generic term referring to the many different types of sausages originating in China. Chinese sausage is a generic term referring to the many different types of sausages originating in China. These sausages are usually produced by local butchers and sold at the markets or made directly at home. In the Philippines, Chinese sausage is more popularly known as Chorizo(ng) Macau - with the Spanish-influenced one called Chorizo(ng) Bilbao. In Thai, the Chinese sausage la chang is called kun chiang (Thai: กุนเชียง) after its name in the Teochew dialect (kwan chiang in Teochew), the dominant Chinese language within the Thai Chinese community. It is widely available for purchase online for consumers who do not have access to Chinese markets. Due to the salty taste of the sausages, it’s always used in moderation with other ingredients to balance the flavour. Beef is sometimes used in specialty Chinese sausage although its use is rare. In Northeast China, a popular regional specialty is smoked savoury hóng cháng  (红肠,red sausage) similar to Polish sausages. Some people find the fat bothersome; on the other hand, fat disperses flavour in a dish. Just try any that's labeled chinese sausage or tawianese sausage. Unlike Lap Chong, Yeung Cheong is savory in taste, with no hint of sweetness in the mixture. It is customarily darker in color than Lap Chong due to its liver content. In a Chinese market, Lap Chong is typically the dried link sausage variety seen hanging in the windows. It was typically made in the summer to aid in the drying process. Today, Chinese sausage is generally mass-produced in factories around the world and vacuum packed before it is shipped to restaurants and supermarkets. SALAMI AND SALAMI-TYPE DRY CURED SAUSAGES: bacons, s ALTED, AND BRINE CURED MEATS ... Lop Chong-Chinese Sausage : Lop Chong-Mushroom. All we ask is that you please consider sharing us or commenting on the post as a nice gesture. Would love your thoughts, please comment. "doctor's sausage") – predominant type of mortadella-type sausage closely resembling American-style, lard-less bologna; it was invented in the USSR as a healthy food for people with stomach problems, and ended up dominating the Russian market for cooked sausages with high water content (so-called "boiled sausages" in Russia). In Vietnamese, the Chinese sausage is called "lạp xưởng" or "lạp xường".