Here is the recipe for Chinese sausage (lop ch’eung) that we followed for our recent attempt. We think, though that the five spice should be doubled at least, and a mixture of light and dark soy should be used to give a darker colour.

Ingredients

• 2.25kg pork shoulder
• 350g pork fat diced into small cubes
• 70g sugar
• 50ml soy sauce
• 50ml rice wine
• 35g salt
• 7g Prague powder #2
• 3g five spice powder
• 3g ground white pepper
• sheep casings 22-24mm

Method

Mince the meat through the coarse disk twice. Add the diced fat. Mix all of the dry ingredients together and mix well into the meat.

Add the rice wine and soy sauce, mix thoroughly.

Refrigerate for 24 hours.

Stuff into the sausage casings. Use string or straw to form links.

Dehydrate at 60 degrees C until the sausages lose 30% of their weight.

Vacuum pack and store.