ChattyCathy wrote:
>
> On Wed, 18 Jun 2008 11:43:22 -0700, aem wrote:
>
> > On Jun 18, 9:06 am, ChattyCathy > wrote:
> >> Here's mine: Fruity bobotie - a tradtional South African dish:
> >> [snip]
> > Traditional or typical to country/region, or maybe family?
>
> All of the above...<g>
>
> > Here's the
> > simplest kind of southern China comfort food:
> >
> > Lop Cheong Rice Pot
> >
> > 4 links lop cheong (aka Chinese sausage)
>
> As a boerewors (type of spicy sausage) lover I just had to google this to
> see what goes into it. Looks like it is a type of pork sausage. Sounds
> good to me... Have you made your own? If so, I would very much like to see
> 'your' recipe.
>
> --
> Cheers
> Chatty Cathy


Just bought another pack of lop (or lap) cheong this very day! It is a
pork sausage, with variations such as liver added. Saw a version in the
shop that contained pork and chicken (heresy LOL).

Have a recipe but have never made them:

Tasty Chinese Sausage (from 'Chinese Snacks' Wei Chuan publishing)

6 1/2 lbs fresh ham
20 feet sausage casing

2 1/2 Tbs salt
2 1/2 Tbs MSG
3/4 C sugar
1 tsp niter or saltpeter (optional)
1/2 C scotch (or grain alcohol...this is actually in the commercial ones
I buy)
1 tsp 5-spice powder

Remove skin from pork; separate fat and lean meat. Cut fat into 1/8 inch
slices and lean meat into 1/3 inch slices. Mix well with spices etc and
let soak 24 hours.

Soak sausage casing until soft, rinse and drain. Tie off one end. Fill
casing and distribute meat evenly. Use a needle to poke holes into
sausage to allow air out. Tie off every 4 inches; rinse in warm water
and drain. Hang in an airy place for 3 days to dry.

Steam, deep-fry or bake. Serve with fresh garlic slivers.
(It's really good stir-fried with broccoli!)