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Chinese Sausage - (Lop Cheong)

2 1/4 pounds pork butt
3/4 pound pork back fat
3 tablespoons brown sugar - (packed)
2 teaspoons salt
2 tablespoons soy sauce
1 tablespoon sweet sherry
3 tablespoons Scotch whiskey
1 teaspoon Chinese five-spice powder
2 tablespoons water
Hog casings


Grind the pork and fat in a meat grinder fitted with a 3/8-inch plate or, to be more authentic, dice the meat and fat with a knife into 1/4-inch cubes. Combine all the remaining ingredients except the casings in a large mixing bowl. Add the meat and fat and mix well.


Stuff the meat mixture into the hog casing; tie the casing into 5-inch links. Prick the links all over with a fork. Spread them on a rack and place them in the refrigerator. Let the sausages dry overnight.


Preheat the oven to 200 degrees. Place the sausages on a rack in a foil-lined baking sheet, making sure they do not touch each other. Bake for 5 hours. Shut off the oven but do not open the oven door. Let the sausages cool for another 2 hours. Discard any excess fat in the pan and store the sausages in the refrigerator for one to two weeks, or freeze them for two to three months.


This recipe yields 6 sausages, about 2 ounces each.





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