Chinese Sausages (Lop Chong) Recipe

1. 1

   Grind the pork using the coarse disc two times.

2. 2

   Add in the cubed fat through the second grind.

3. 3

   Combine the dry ingredients in a bowl and mix.

4. 4

   Add in to the meat and incorporate all ingredients well.

5. 5

   Blend in the liquids.

6. 6

   Chill 24 hrs.

7. 7

   Stuff 28mm casings with the meat mix, using the sausage stuffing attachment for your meat grinder.

8. 8

   Pre-heat smoker to 160 F and smoke the sausage till an internal temperature of 140 F is reached.

9. 9

   Allow to dry at room temperature or possibly hang in a cold place till they shrink to 70% moisture compared to original weight.

10. 10

    Submitted by: CM

* Per serving · 4 servings · Values may vary.

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