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+ servings
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5 from 2 votes

Lap Cheong

An Air Dried Cantonese Style of Sausage
Prep Time1 d 2 hrs
Drying time3 d


  • 700 g lean pork finely chopped by hand
  • 300 g pork back fat diced into small cubes, blanched, and candied
  • 60 g granulated table sugar plus extra for the candied backfat
  • 25 g salt
  • 3 g Insta cure #1
  • .5 g ginger powder
  • 30 ml light soy sauce
  • 2 g msg
  • 15 ml whiskey plus a little extra for the wash
  • 60 ml water added at the end when the fat and lean are combined
  • 22-24 mm sheep casing


Day 1

  • Clean your meat of any sinew or silver skin and finely chop the meat into small pieces by hand. (If you use a grinder grind on a 6mm plate)
  • Add the rest of the ingredients to the finely chopped meat and mix well to combine. Cover and refrigerate overnight.
  • Cut the fat into small cubes by hand (5 mm x 5 mm) and blanch in boiling water for 2 minutes. After 2 minutes rinse in cold water.
  • Candy the blanched back fat by adding sugar to a small bowl, next add a layer of blanched fat, top it with a layer of sugar. Repeat this process till you are out of back fat. Cover and refrigerate overnight.

Day 2 - 5

  • Rinse off the sugar from the fat and let it drain for 5 minutes.
  • Add the candied back fat to the cured/marinated meat and add the water that the recipe calls for. Mix well to combine. The mix will seem a little sticky once you are finished.
  • Prepare the sheep casing by soaking in water for a least 30 minutes
  • Stuff the mince into your casings, prick with a sausage pricker. Dip the sausages in a whiskey or strong alcohol bath to clean them off. Hang to dry.
  • When it comes to drying I place the sausage in my smoker set to 90f for 24 hours. You can also use a dehydrator or an oven for this step
  • After 24 hours remove from the smoker or dehydrator and hang in an open, sunny, and breezy area for 3 more days to continue drying.
  • Your lap cheong is ready to eat. Store in a vacuum sealed bag in the refrigerator. To eat, pan fry the lap cheong and add it to your favorite dishes. Enjoy