We naturally prefer homemade lup cheong to store bought lup cheong which has preservative added to it and ingredients like monosodium glutamate, salt and sugar are added to the sausages in very high levels. Lup cheong or Chinese sausage is a dried, hard sausage usually made from pork meat and a high content of fat. Unlike western sausages Chinese sausage formulations are unique, based on long tradition method of curing the pork by air drying and usually made in winter when it is less humid. It is a commonly used ingredient in many dishes in our traditional dishes It is for example, used in fried rice, noodle and other dishes.
2 ½ kg pork shoulder
5-6 metre of sausage casing.
2 ½ tablespoon salt
2 tablespoon soya sauce
1 cup sugar
¾ cup dry sherry or whisky.
· Remove skin from pork and separate fat from the lean meat and dice the meat and fat with a knife into 6mm cubes. Combine all the seasoning in a large mixing bowl. Add the meat and fat and mix well and let soak overnight in the fridge.
· Tie off one end of sausage casing and attach a funnel to other end and gather casing on funnel tube. Stuff the marinated meat mixture into the sausage casing; tie the casing into 15cm links. Prick the links all over with a skewer to allow air to escape from sausage.
· Hang them to dry in a well ventilated place until partially dehyrated.