When pressed for time or too lazy to cook a full meal or when the fridge and pantry are almost empty, one of the easiest — and tastiest — dishes that I can whip up is a combo of thinly sliced Chinese sausages and scrambled eggs. I like to cook them as an omelet or to stir them into rice to make a Chinese style fried rice.
As you can imagine, a pack of Chinese sausages (Cantonese name lap cheong; also lap cheung and lap chong) is a fixture in our kitchen. The dried (not overly dried and rock-hard) and shriveled kind, not the fresh kind. While I am not unreasonably choosy with brands of Chinese sausages, I am aware that there are distinct differences in texture, flavor and the level of sweetness. Chinese sausages are generally sweet, yes, but some are sweeter than others. Chinatown is, of course, the best source. But considering the distance from where we live in the suburb, I have to content myself with what we can find in the grocery. What have I tried, what do I like and do not like and what do I like best among those that I’ve tried?
Okay, let’s start with what I like the least. King Sue Chinese sausages. Too effing sweet. Fat & Thin Chinese sausages are okay. The brand I like best is the brand I can’t remember but it is imported and sold at S&R, sliced or whole, in larger than usual vacuum-sealed packs. These Chinese sausages are more salty than sweet but you know that the sweetness is there, hovering but not overwhelming.
And just how do I like to eat my Chinese sausages? Because of the emulsified filling and the candy-meat texture of Chinese sausages, I find them too strongly flavored (sometimes, cloying) to eat by themselves. Even pairing them with rice or bread doesn’t do it for me. I like to eat them sparingly, thinly sliced, and combined with a whole lot of textures and flavors to provide contrast. I already mentioned that I like them with egg and rice. I also like them with vegetables (see Speedy’s Chinese sausages and kangkong with sweet soy sauce, a dish he learned from his mother). They also make a good meat component for Chinese style noodle dishes.
Are you a fan of Chinese sausages? How do you like to cook them?