Asian sausage isn’t just one thing; it’s a whole family of flavors and cooking styles! From the fiery heat of Sichuan sausage to the sweet notes of Cantonese varieties, Asian sausages pop up in cuisines across the continent.
Whether it’s adding depth to fried rice, kicking up a stir-fry, or enjoyed all on its own, Asian sausage is a versatile and delicious ingredient. Let’s explore the world of Asian sausage, covering different types and how to cook them.
Sichuan Sausage: A Flavorful Explosion
If you’re looking for a sausage with a kick, Sichuan sausage might be just the thing.
Key Characteristics of Sichuan Sausage
The defining characteristic of Sichuan sausage is its “Mala” or “hot-numb” sensation created by Sichuan peppercorns, also known as prickly ash berries.
There are wild and commercial varieties of Szechuan peppercorns, so it’s important to adjust the amount you use based on the type you have.
Sichuan sausage usually contains lamb, pork, or even goat, along with chili peppers and spices. Using fish sauce as a seasoning adds a depth of umami flavor.
Making Sichuan Sausage at Home
To make Sichuan sausage, cut the meat into 1-inch pieces and chill it in the freezer for about half an hour. This is an important step that will make it easier to grind the meat.
Grind the Sichuan peppercorns into a powder so they’ll mix more easily with the ground meat and other seasonings.
Let the meat mixture sit overnight in the refrigerator so the flavors can meld.
Pack the sausage into casings, using a stuffer if you have one, and then you can fry them, use them in dumplings, or form them into meatballs.
Chinese Sausage (Lap Cheong): Sweet and Savory Delights
Chinese sausage, also called lap cheong, is a dried, cured sausage that’s popular in several different Asian cuisines. Unlike the fiery Sichuan sausage, lap cheong tends to be sweeter. Cantonese cooks often add rose wine to enhance the flavor.
Understanding Chinese Sausage
The primary ingredients in Chinese sausage are pork, sugar, soy sauce, and spices. Many recipes call for pork leg meat and rock sugar.
Preparing Chinese Sausage at Home
When you’re making Chinese sausage at home, it’s important to get the lean-to-fat ratio right. Recipes vary, but sweeter sausages usually have a higher fat content, maybe as much as 80% fat.
Curing salt is essential for preservation and food safety. The sausages are air-dried, which is a healthier alternative to smoking. You can dry them outdoors during the day and bring them in at night. Store them in an airtight container in the freezer for up to six months.
Chinese Sausage Fried Rice: A Quick and Flavorful Meal
Chinese sausage is a flavor powerhouse, and when you add it to fried rice, you get a quick and delicious meal.
The sausage brings a savory and slightly sweet flavor that’s totally unique. But to make great Chinese sausage fried rice, you’ll also need:
- Cooked, cold rice (day-old rice is perfect)
- Scallions
- Eggs
- Peas
- Oyster sauce
- Soy sauce
Stir-frying is key here. Make sure you chop and measure all your ingredients before you turn on the heat. The goal is to cook everything evenly and build up those deep, savory flavors. Add the rice and keep it moving until it starts to char just a bit.
Putting It All Together
We’ve covered a lot of ground, from the spicy kick of Sichuan sausage to the sweet and savory profile of Chinese sausage and its starring role in fried rice.
Asian sausages offer a diverse and delicious culinary experience. I encourage you to try making them at home and incorporating them into your favorite dishes. You might be surprised by how much you enjoy the process – and the results!