Welcome To RecipesHitz.blogspot.com | Chuan wei ma la xiang chang (in Mandarin) 川味麻辣香腸
川 = Sichuan 味 = flavoured 麻 = numbing
辣 = hot 香 = fragrant 腸 = sausage
I accept been making my ain lap cheong many times straightaway I no longer purchase them anymore. Using a manual meat grinder in addition to sausage making adaptor to fill upward the lap cheong makes the move thence much easier.
For a modify of flavor I added a lot of spices to brand these Sichuan spicy lap cheong. The resulting lap cheong are somewhat similar Chineasy pepperoni or chorizo
Here is the recipe.
Ingredients:
two - 2.1kg trimmed in addition to skinned pork shoulder or leg of pork (pork butt), amongst most 1.7kg thin meat to 300- 400g fat
1/2 loving cup calorie-free soy
15g salt
1/3 loving cup sugar
5g #2 cure tabular array salt (#2 prague powder)
1/3 loving cup Chinese cooking vino or shaoshing
xv - 40g chilli powder*
1.5 tbsp soil Sichuan pepper
1 rounded tsp 5 spice powder
most iv - 5 metres natural or synthetic skin/casing (22 - 26mm), for natural casing sheep is inside adequate size pig casing is usually 30+ mm far likewise thick for making lap cheong. I used synthetic skin.
* I used 40g of Korean chilli (red pepper) pulverisation less spicy in addition to tin purpose to a greater extent than to laissez passer a deep ruddy color to the meat. If using other chilli pulverisation purpose according to your ain sense of savour or spiciness of chilli pulverisation or some chilli pulverisation mixed amongst paprika
Method:
川 = Sichuan 味 = flavoured 麻 = numbing
辣 = hot 香 = fragrant 腸 = sausage
Lap cheong (Cantonese)/ la chang (Mandarin) 臘腸
lap / la 臘, in Chinese this ordinarily way wax merely inwards this context it way cured.
cheong is Cantonese for sausage, inwards Standard Mandarin it sounded equally chang.
I accept been making my ain lap cheong many times straightaway I no longer purchase them anymore. Using a manual meat grinder in addition to sausage making adaptor to fill upward the lap cheong makes the move thence much easier.
For a modify of flavor I added a lot of spices to brand these Sichuan spicy lap cheong. The resulting lap cheong are somewhat similar Chineasy pepperoni or chorizo
Here is the recipe.
Ingredients:
two - 2.1kg trimmed in addition to skinned pork shoulder or leg of pork (pork butt), amongst most 1.7kg thin meat to 300- 400g fat
1/2 loving cup calorie-free soy
15g salt
1/3 loving cup sugar
5g #2 cure tabular array salt (#2 prague powder)
1/3 loving cup Chinese cooking vino or shaoshing
xv - 40g chilli powder*
1.5 tbsp soil Sichuan pepper
1 rounded tsp 5 spice powder
most iv - 5 metres natural or synthetic skin/casing (22 - 26mm), for natural casing sheep is inside adequate size pig casing is usually 30+ mm far likewise thick for making lap cheong. I used synthetic skin.
* I used 40g of Korean chilli (red pepper) pulverisation less spicy in addition to tin purpose to a greater extent than to laissez passer a deep ruddy color to the meat. If using other chilli pulverisation purpose according to your ain sense of savour or spiciness of chilli pulverisation or some chilli pulverisation mixed amongst paprika
Method:
- Cut the meat into really tiny pieces or coarsely ground.
- Mix all the marinade ingredients together. Mix thoroughly amongst the meat.
- Leave inwards the refrigerator for few hours or overnight.
- Fill into sausage casing. Tie ends amongst string. For method of filling encounter this post in addition to this other for to a greater extent than tips.
- Hang them to dry out close somewhere airy for most 5 - seven days till really firm.
After drying the full weight of lap cheong is some 1.45kg
Keep dried sausages inwards refrigerator or freezer.
Keep dried sausages inwards refrigerator or freezer.
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