Guangdong Sausage (Lop Cheong)
A Cantonese sausage recipe that uses white pepper for its antioxidant properties, ability to balance fatty cuts, tenderize lean meat, enhance umami, and mask off-flavors.
Ingredients
lean pork (cut into granules)
3500 g
fat pork (cut into granules)
1500 g
refined salt
120 g
light soy sauce
150 g
Shanxi Fenjiu liquor
200 g
monk fruit powder
25 g
licorice root powder
35 g
white sugar
250 g
white pepper powder
200 g
Instructions
1
Cut the meat
Cut the lean pork and fat pork into small granules separately.
2
Season
Mix in all the seasonings, including the white pepper powder.
3
Stuff the casings
Stuff the seasoned mixture into sausage casings.
4
Dry
Sun-dry or bake-dry in a drying room until fully cured.
