this post was submitted on 15 Nov 2024
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Is Chinese sausage different than any other sausage? Which part of that photo is the sausage, the red bit? What's it like, what is it made of, how does it taste? Is all sausage in China the same, known as Chinese sausage, or are there different types? Does this Chinese sausage have a specific name? What types of seasonings are used, how is it processed?
I'm sure there's other kinds but the most common Chinese sausage found in the States is cured and has a decent amount of sugar, which is probably a big contributor to it's stability. It's nice to have around the house, since it holds forever and can be used in a lot of different ways. It's great as a breakfast meat. You can steam it with rice to reconstitute it. I like it in pan fried noodles or the sausage rolls from the Chinese bakery. It's even served well in non-traditional roles like spaghetti carbonara. Grab some next time you're at the Asian grocer.