A person holding Lap Cheong | Source: YouTube/ChineseCookingDemystified
A person holding Lap Cheong | Source: YouTube/ChineseCookingDemystified

Lap Cheong Recipe — Unlock the Secrets to Homemade Chinese Sausage

Naomi Wanjala
Apr 08, 2024
12:30 P.M.
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Discover the art of making authentic Cantonese delicacy with our Lap Cheong recipe, a gateway to mastering the savory, sweet, and smoky flavors of traditional Chinese sausage.

Embark on a culinary journey to the heart of Cantonese cuisine with our Lap Cheong recipe, a guide to crafting the traditional Chinese sausage known for its unique blend of savory, sweet, and smoky flavors. Celebrated during the Chinese New Year and versatile enough for daily enjoyment, Lap Cheong enhances any meal, whether served hot or cold, alone or woven into the fabric of rice and noodle dishes.

Following the time-honored technique of drying, a practice dating back to 580 BC, you'll unlock the ancient secrets of preserving meat while creating sausages that carry centuries of culinary heritage. Lap Cheong, meaning 'cured sausage,' invites you to savor a slice of history with every bite. Let's begin this savory adventure, step by step.

Lap Cheong Recipe: Master the Art of Crafting Flavorful Chinese Sausage!


  • 2 lbs of pork belly fat
  • 3 lbs of lean pork
  • 1 tbsp of pink salt
  • 2 meters of natural pork casing
  • ½ cup of Baijiu
  • 1 tbsp of red rice yeast
  • ½ cup of sugar
  • ½ cup of light soy sauce
  • 1 tbsp of Szechuan pepper
  • 1 tbsp of salt
  • 1 tbsp of MSG
  • 2 tbsp of grated ginger
  • 2 tbsp of chili powder
  • 2 crushed garlic cloves


1. Dice the pork meat finely and transfer it to a bowl.

2. Pour Baijiu over the meat, ensuring it's fully coated, and stir.

3. Add the seasoning to the bowl, ensuring even coverage over all the meat, and mix thoroughly.

4. Allow the mixture to marinate in the refrigerator for a minimum of 3 hours, ideally overnight.

5. Using a meat grinder, mince all the marinated pork until finely textured.

6. After mincing, fill the slender sausage casings with the minced pork until nearly packed.

7. Secure the end of the casing with a knot to seal it. Use a needle to create small punctures in the casing, allowing air to escape without causing it to rupture.

8. Shape the sausages to approximately 8 inches in length, twisting them to divide.

9. Bundle the sausages together and tie them to prevent unwinding.

10. Rinse the sausages gently in warm water to eliminate any excess minced meat from the casing's surface.

11. Gently coat the exterior of each sausage with Baijiu for sterilization purposes.

12. Pat the sausages dry with a cloth and secure the bundle with twine.

14. Once the 12-day period has passed, the lap cheong should be thoroughly dried and suitable for consumption. Alternatively, they can be refrigerated for up to 2 weeks.

Mastering the lap cheong recipe unlocks a world of rich, traditional flavors, bringing the legacy of Cantonese cuisine into your kitchen.

As you revel in this culinary achievement, continue your exploration of unique tastes with our crab fries recipe, where savory meets crunch in another delightful fusion of tradition and innovation.

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