How can I make Lop Chong (Lop Cheong)?!
Does anyone know how to make Chinese sausage, also known as Lop Chong or Lop Cheong!? Thanks!Www@FoodAQ@Com
Answers:
Recipe 60660 of 281476
Title: Chinese Sausage - (Lop Cheong)
Keys: Pork Sausage Meats Chinese China Asian Oriental
Yield: 1
Ingredients:
2 1/4 lb pork butt
3/4 lb pork back fat
3 tbl brown sugar - (packed0
2 tsp salt
2 tbl soy sauce
1 tbl sweet sherry
3 tbl Scotch whiskey
1 tsp Chinese five-spice powder
2 tbl water
Hog casings
Method:
Grind the pork and fat in a meat grinder fitted with a 3/8-inch plate or, to be more authentic, dice the meat and fat with a knife into 1/4-inch cubes!. Combine all the remaining ingredients except the casings in a large mixing bowl!. Add the meat and fat and mix well!.
Stuff the meat mixture into the hog casing; tie the casing into 5-inch links!. Prick the links all over with a fork!. Spread them on a rack and place them in the refrigerator!. Let the sausages dry overnight!.
Preheat the oven to 200 degrees!. Place the sausages on a rack in a foil-lined baking sheet, making sure they do not touch each other!. Bake for 5 hours!. Shut off the oven but do not open the oven door!. Let the sausages cool for another 2 hours!. Discard any excess fat in the pan and store the sausages in the refrigerator for one to two weeks, or freeze them for two to three months!.
This recipe yields 6 sausages, about 2 ounces each!.
Comments: Small, slightly sweet and spicy Chinese sausages are used in many of the recipes in this collection!. If you cannot get them, here is a recipe for making your own!. It comes from San Francisco sausage maker Bruce Aidells, whose sausage making workshops are always a hit at my cooking school!.
Yield: 6 sausagesWww@FoodAQ@Com
Title: Chinese Sausage - (Lop Cheong)
Keys: Pork Sausage Meats Chinese China Asian Oriental
Yield: 1
Ingredients:
2 1/4 lb pork butt
3/4 lb pork back fat
3 tbl brown sugar - (packed0
2 tsp salt
2 tbl soy sauce
1 tbl sweet sherry
3 tbl Scotch whiskey
1 tsp Chinese five-spice powder
2 tbl water
Hog casings
Method:
Grind the pork and fat in a meat grinder fitted with a 3/8-inch plate or, to be more authentic, dice the meat and fat with a knife into 1/4-inch cubes!. Combine all the remaining ingredients except the casings in a large mixing bowl!. Add the meat and fat and mix well!.
Stuff the meat mixture into the hog casing; tie the casing into 5-inch links!. Prick the links all over with a fork!. Spread them on a rack and place them in the refrigerator!. Let the sausages dry overnight!.
Preheat the oven to 200 degrees!. Place the sausages on a rack in a foil-lined baking sheet, making sure they do not touch each other!. Bake for 5 hours!. Shut off the oven but do not open the oven door!. Let the sausages cool for another 2 hours!. Discard any excess fat in the pan and store the sausages in the refrigerator for one to two weeks, or freeze them for two to three months!.
This recipe yields 6 sausages, about 2 ounces each!.
Comments: Small, slightly sweet and spicy Chinese sausages are used in many of the recipes in this collection!. If you cannot get them, here is a recipe for making your own!. It comes from San Francisco sausage maker Bruce Aidells, whose sausage making workshops are always a hit at my cooking school!.
Yield: 6 sausagesWww@FoodAQ@Com
w/ lop cheong:
3 cups Asian short-grain sticky ("sweet") rice (1 pound 6 ounces)
12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)
2 cups boiling-hot water
2 bunches scallions
4 links Chinese sweet sausage (also called lop chong)
1/2 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Asian sesame oil
3 dried lotus leaves (optional)
1 tablespoon peanut or vegetable oil
1/4 cup pine nuts (1 ounce)
1 tablespoon finely chopped peeled ginger
2 (3-ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped
Equipment: a 10-inch (5-cup) deep-dish pie plate; a well-seasoned 14-inch flat-bottomed wok with a lid; 2 small metal or bamboo skewers; a collapsible steamer rack with center stem removed PreparationCover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours!. Drain in a medium-mesh sieve and rinse well under cold running water!.
Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour!. Lift out mushrooms, squeezing excess liquid back into bowl!. Cut out and discard stems, then thinly slice caps!. Reserve 1 cup mushroom-soaking liquid and discard remainder!.
Chop scallions, keeping pale green and white parts separate from dark green parts!. Quarter sausages lengthwise, then cut into 1/2-inch pieces!.
Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved!.
Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes!. Pat lotus leaves dry!. Choose best leaf (some leaves may be blemished or damaged), discarding remainder!. Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center!.
Heat wok over high heat until a drop of water evaporates instantly!. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side!. Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute!. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes!. Add oysters and stir-fry 1 minute!. Add rice and stir-fry 2 minutes!. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes!. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top!. Fold over sides of leaf (if using) to cover, then secure with skewers!.
Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil!. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary)!. Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts!. Remove skewer and open leaf, then stir in scallion greens!. Fold leaf over to keep warmWww@FoodAQ@Com
3 cups Asian short-grain sticky ("sweet") rice (1 pound 6 ounces)
12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)
2 cups boiling-hot water
2 bunches scallions
4 links Chinese sweet sausage (also called lop chong)
1/2 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Asian sesame oil
3 dried lotus leaves (optional)
1 tablespoon peanut or vegetable oil
1/4 cup pine nuts (1 ounce)
1 tablespoon finely chopped peeled ginger
2 (3-ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped
Equipment: a 10-inch (5-cup) deep-dish pie plate; a well-seasoned 14-inch flat-bottomed wok with a lid; 2 small metal or bamboo skewers; a collapsible steamer rack with center stem removed PreparationCover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours!. Drain in a medium-mesh sieve and rinse well under cold running water!.
Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour!. Lift out mushrooms, squeezing excess liquid back into bowl!. Cut out and discard stems, then thinly slice caps!. Reserve 1 cup mushroom-soaking liquid and discard remainder!.
Chop scallions, keeping pale green and white parts separate from dark green parts!. Quarter sausages lengthwise, then cut into 1/2-inch pieces!.
Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved!.
Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes!. Pat lotus leaves dry!. Choose best leaf (some leaves may be blemished or damaged), discarding remainder!. Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center!.
Heat wok over high heat until a drop of water evaporates instantly!. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side!. Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute!. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes!. Add oysters and stir-fry 1 minute!. Add rice and stir-fry 2 minutes!. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes!. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top!. Fold over sides of leaf (if using) to cover, then secure with skewers!.
Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil!. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary)!. Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts!. Remove skewer and open leaf, then stir in scallion greens!. Fold leaf over to keep warmWww@FoodAQ@Com