Chinese sausage

[ostr...@bellsouthdot.net]

Could someone please post or send me chinese sausage making recipes.
thanks Neal
to reply remove (at) and (dot) from address

[Larry A. Willrath]

Recipe no 1
lean pork 70 lbs
pork fat 30 lbs

2 lbs soy sauce
.25 lbs white pepper
.125 lbs chinese 5 spice
.0625 lbs MSG
.2656 sodium erythorbate

Recipe 2...From Predika
pork butt coarse grind....5 lbs
salt 1 tbsp
honey .5 cups
orange juice .25 cups
White vinegar 2 tbsp
soy sauce 1 cup
rice wine 1 cup

Hope these help
--
Larry A. Willrath

Never Never Trust a skinny cook

[Mark Preston]

Neal, I don't remove things from e-mails so I hope you continue to read
this usenet group and I'ld appreciate hearing from you about Chinese
sausages and whether you like this recipe.

You posting asks for "some" recipes. I've never found more than 1 in my
entire life and I've been searching for it for some years.
None-the-less, here 'tis:

Laap Ch'eung

2 pounds pork shoulder
2 " pork fat
1 1/8 grams saltpeter
3 1/3 " salt
2 1/4 " sugar
3 grams bean sauce
3 grams hot pepper
3 grams anise seeds
3 grams cloves
3 grams cinnamon
3/4 zest Seville Orange

Chop the meat, put the spices into some rice wine or brandy, mix, stuff
into lamb casings. Smoke of Lychee wood fire.

Variation: use oyster sauce and then call the links Ho Yau Ch'eung.
--
Mark Preston
Author of
California Mission Cookery
and
The Hatch Chile Pepper Cookbook