Everything about Chinese Sausage totally explained
Chinese sausage is a generic term referring to the many different types of sausages that originated from
China.
Variety
There is a choice of fatty or skimmed sausages. There are different kinds ranging in those made using fresh pork to those made using pig livers, duck livers and even turkey livers. Usually a livery sausage will be darker in colour than one made without liver. Recently, there have even been countries producing chicken Chinese sausages. Traditionally they're classified into two main types. It is sometimes rolled and steamed in
dim sum.
- La Chang (臘腸) is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned.
- Ren Chang (膶腸) is made using duck liver. Ren Chang isn't sweet in taste.
Regional
Southern Chinese
Chinese sausage is used as an ingredient in quite a number of dishes in
southern China, including
Hong Kong and the provinces of
Guangdong,
Fujian,
Jiangxi and
Hunan, as well as countries in
Southeast Asia. Two common examples of such dishes within Chinese cuisine include
fried rice and
lo mai gai.
Many other examples include
popiah and
char kway teow in
Fujian,
Malaysia and
Singapore. The traditional unpackaged forms are usually found in
street market or
wet markets.
Taiwan
Taiwan also produces a similar form of sausage, however, it's emulsified and much sweeter in taste. These sausages are usually made by local
butchers and sold at the markets. This variant of Chinese Sausage is known as
xiangchang (香腸) in Mandarin Chinese, literally meaning fragrant sausage. Although much loved by Taiwanese everywhere, this type of sausage isn't commonly available outside the region. People also make their own sausages at home with industrial ingredients.
Singapore
Singapore has been coming up with many innovative Chinese sausages that are healthy. Examples that are created in Singapore are Chinese sausages with low fat, low sodium content and even a high fibre version.
Myanmar
In
Burmese, the sausage is called either "Kyet-ou-gyaung" (chicken intestine stick) or "Wet-ou-gyaung" (Pork intestine stick). The sausages made in Myanmar are more meaty and compact compared to the ones in Singapore or China. They are usually used in fried rice and along with fried vegetables, mostly cabbage.
Thailand
In
Thai, the Chinese sausage is called "Koon Chiang" or "กุนเชียง".
There is also Chinese sausage made with Snake-headed Fish (
ปลาช่อน) meat.
Vietnam
In
Vietnamese, the Chinese sausage is called "lạp xưởng" or "lạp xường".
Overseas
It is available in
Asian supermarket overseas mostly in the packaged form.
Further Information
Get more info on 'Chinese Sausage'.
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