Home Cooking 7

Chinese Sausage

daphneegreengrass | Apr 12, 201402:04 PM

Cooking beginner here. My mom bought me some lap cheong but as I was looking for recipes, I wondered if I actually didn't have a different variety from the one that everyone talks about. Everyone talks about "dried sausage" and mine are in an air-scealed package and inside they are wet. Plus, they advise on the packaging only to panfry them without mentionning any boiling (which seems to be the recommended method everywhere on the Internet).
My question is: should I keep those "wet" lap cheong in the fridge? The packaging recommends leaving them at ambiant temperature but when I went through a pack and finished it in two weeks, all the sausages seemed fine to me except one that had a few black spots and - I think - a stronger smell than the others. Can I steam them or boil them in spite of the recommended use? What's the difference with the dried ones everyone else seems to have?
Thanks for your help

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