I am really confused about the name of this type of grilled Chinese sausages .. I asked around, many do not know and I am unsure it is a regional cuisine or a traditional Chinese cuisine. During my holiday in July 2016, I ordered a plate of this type of barbecue sausages rice in Kuching. It is my childhood food that I missed it very much. My late father liked to order this especially when he bought the char siu. I posted in my Facebook and said : “Sarawak freshly grilled sausages sell at barbecue pork stores – in the olden days some have liver also . Taste is very unique and different .. A bit sweet . Disappearing cuisines”.
Usually in a barbecue shop, you will be able to find char siu being sold (Recipe: Chinese Style Barbecue Pork–Char Siu (蜜汁叉烧）)
Also being sold are roast duck and roast chicken (Recipe: Cantonese Roast Duck (粤式脆皮烤鸭）)
Of course there are these roast pork with crispy skin (Recipe: Crispy Roast Pork Or Sio Bak (脆皮烧肉）)
In the olden days, the store usually have grilled sausages as well. However, in recent years, when I frequented Singapore’s big barbecue stores, I can’t remember seeing these sausages being sold. I searched for both Chinese and English recipes plus images search, I can hardly find any images that are suitable. Possibly the term I used to search is not correct.. So I am confused about the name especially the Chinese name. I only managed to find 1 picture that can show reader this type of sausages as below:
Yes, that is the type of sausage I am referring to . It is slightly sweet and traditionally, pork liver was added but the last plate of sausage rice I have did not have liver as well.
This type of sausage has nothing to do with the traditional Chinese lup cheong or 腊肠 as in the picture above (Recipe: Chinese Cured Sausage Recipe (中国腊肠食谱)). Whereas the above is a type of preservation and prepared using air drying for a long period of time, this type of grilled barbecue sausage need less preparation and is grilled immediately after it is prepared. It therefore does not have the concern of nitrates salt that can jeopardize the health of consumers.
Much more spices and ingredients are being used in the preparation of these sausages though the process is easier. It taste almost like char siu but with the aroma of liver. However, liver is optional. I am very happy with this batch of grilled sausages even though it is my own recipe. Honestly speaking, I have no reference point as there are no recipe in the internet. But I knew what is used in the marinating of char siu and hence I knew how to adjust the taste.
The only area that I need to improve is the roasting skills as some of the sausages broken during the grilling and I do not mind as this is my first try. If one needs to be picky, may be I can marinate the lard with sugar to create the transparent look of the pork lard. But I will have to hand cut all the meats . The minced meat I used is still too fine for this purpose even tough I have asked for the coarsest mince from the stores. Coarser meat will produce better looking sausages.
WHAT IS REQUIRED
Servings: About 8 sausages of 15 cm long
- 500 grams of minced pork (40% fats and 60% lean meat preferred)*
- 100 grams of pork liver (optional)
- 2 tablespoons of chopped garlic
- 2 tablespoons of honey
- 2 tablespoons of oyster sauce
- 1 tablespoon of caramelized dark soya sauce
- 10 tablespoons of Chinese cooking wine
- 3 tablespoons of white sugar
- 1.5 teaspoon of 5 spice powder
- 1 teaspoon of white pepper
- 1/4 teaspoon of salt
- 2 teaspoons of red yeast rice powder
- 3 tablespoons of corn starch
- 1 sausage casing of about 1.5 m long ***
- 1 homemade sausage injector **
- A few sewing needles
- Some cloth strings
* It is advisable to use 60% lean meat and 40% pork fats. The meat shall only be minced once and should not be too fine. If prefer, can use hand to cut the meat into 1 cm cubes.
** Cut the mineral water into two and retain the top part and use as a sausage injector. You may need to find a stick (such as rolling pin) that can push through the mineral water bottle’s opening.
*** You can buy the sausage casing at Taobao internet purchase at a very reasonable pricing.
STEPS OF PREPARATION
- Soak the sausage casing in cold water for at least 10 minutes until soft. Wash and drain. Tie one end with a knot.
For the other open end of the sausage casing, attach it sausage injector opening. Push the sausage casing inwards as much as possible. If possible, push all the casing into the bottle connector until the knot is near the opening. If this is not possible, you can cut the casing into two and do this twice.
Put all the ingredients in a mixing bowl, stir until well mixed. If you wish, you can let it marinate for one hour but that is optional/
- Take some fillings and put it into the sausage injector, use a stick or hand (not advise unless you wear gloves) and push the fillings into the casing. If there are any air trapped inside the sausage, use a needle to lightly poke the hole to let the air escape. Push at tight as possible but shall not be overly forceful as the casing can break.
- Decide your desired length and use a string to tie the sausage. Check for any trapped air and poke the casing. Perform the same until all the fillings are stuffed.
- Arrange the wire rack of the oven to sit at the highest level of the oven possible. Put a big piece of aluminium foil on top of the baking tray and put it at the lowest level of the oven. Preheat the oven to 180 degree Celsius.
- Hang your sausages in the oven rack and grilled for 15 minutes-20 minutes. You may need to change sides to ensure even heat distribution. If when you pierce through the sausage and there is no meat juices oozing out, it is considered as done. If it looks burn, reduce the temperature by 5-10 degree and continue until it is done.
- Cool completely before cutting into small pieces .
I am rather happy that I attempted this. At least my wife likes it and said that she has never eaten these for such a long time. As for the name, the search continues. May be you can let me know the correct technical name for this recipe..
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