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Cantonese Sausage

Cantonese Sausage (Lap Cheong) is very popular in the southern Chinese provinces such as Guangdong, Fujian, and Hong Kong. We normally make sausage in the winter because it requires the right temperature, humidity. But today I am going to show you how to make sausage in the summer with a fridge. It is super easy.

1 comment

  • Hello. Thank you for sharing this recipe. I have always wanted to learn how to make this particular type of sausage.

    If I may, I would like to ask a question: Is it okay to smoke the sausages as a drying process or must they be strictly air dried?

    Thank you and warmest regards.

    Reuben Lulam on

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