Comments on: Chinese Preserved Sausage

By: Jack

Jack — Tue, 07 Sep 2010 00:16:18 +0000

Wow – I never knew there was so much involved in the humble sausage!

I am trying to gather fifty sausage recipes from around the blog – to put together a recipe book eventually – and I’d love to post one of yours on my blog. If you would like to donate one (full credit to you will be given) please drop one in the comments box of my blog.

Thank you.

By: Patty

Patty — Fri, 28 May 2010 19:42:03 +0000

This is incredible! Thanks so much for offering up so much detailed information. Very helpful, indeed! The descriptions of the different sausages are making me very hungry and I just ate my lunch! Thank you again!

By: glutzygien

glutzygien — Mon, 29 Mar 2010 15:30:17 +0000

My father used to make Laap Chrong, and i helped to cut meat and Fat; How i miss the home made sun dried suasages ;-(

By: dmt

dmt — Sat, 27 Mar 2010 21:25:03 +0000

Growing up in Jamaica, we ate Fah Cheong from air-tight plastic packages.
Living in Miami, I later came across the liver version which is of a much harder texture when eating. The simplest way for serving was to steam the Fah Cheong on the top of rice. This would plump up the sausage and infuse the rice with the oils from the sausage.which would then be sliced and served with a bottled picked onions, ginger, carrots and some other ’stuff’. My preference is the pork over the liver version.

By: Divina

Divina — Sat, 13 Mar 2010 15:03:02 +0000

Great information. I love them with egg (omelette)

By: Reiz

Reiz — Mon, 08 Mar 2010 06:11:55 +0000

I love Lapchiong! I love to add this to my chinese fried rice too!