What is the best way to preserve sausages?
Unopened Lap cheong can be refrigerated (0-4℃) for about 1-3 months; vacuum-packed Lap cheong can be frozen (-18℃ or below) for up to 6-12 months. Once opened, it should be consumed as soon as possible. Wrap any leftovers in plastic wrap and refrigerate; consume within 3-5 days to prevent the fat from oxidizing and becoming rancid.
Do sausages need to be cooked before eating?
Most sausages are raw products and need to be boiled or steamed before consumption to avoid parasitic or bacterial infections; however, some Cantonese sausages and air-dried sausages, after sufficient air-drying and fermentation, can be directly sliced, steamed, or stir-fried. Please pay attention to the consumption instructions on the packaging when purchasing.
Are there any differences between lap cheong and other sausages?
There's a difference. Lap cheong tends towards Chinese flavors, using mostly pork with bold seasonings and ample spices. It's often sun-dried, resulting in a firm, chewy texture. Sausages, on the other hand, are typically Western-style, using pork, beef, poultry, or a combination. They have lighter seasoning and are usually smoked or cooked, resulting in a softer, more tender texture.
What is sausage made of?
Lap cheong is primarily made from pork (mostly lean meat, with a small amount of fat), with added salt, peppercorns, star anise, cassia bark, and other spices, as well as white wine and sugar. It is made through a process of curing, stuffing, and drying or baking. In some regions, beef or mutton are also used to make specialty lap cheong.