Chinese Sausages (Lop Chong) Recipe

• 5 lbs lean pork butt
• 3/4 lb pork fat
• 5 Tablespoons sugar
• 1/4 c. thin soy sauce
• 1/4 c. chinese rice wine
• 1 tsp prague pwdr #2
• 1 tsp white pepper
• 2 tsp five spice pwdr

1. Grind the pork using the coarse disc two times.
2. Add in the cubed fat through the second grind.
3. Combine the dry ingredients in a bowl and mix.
4. Add in to the meat and incorporate all ingredients well.
5. Blend in the liquids.
6. Chill 24 hrs.
7. Stuff 28mm casings with the meat mix, using the sausage stuffing attachment for your meat grinder.
8. Pre-heat smoker to 160 F and smoke the sausage till an internal temperature of 140 F is reached.
9. Allow to dry at room temperature or possibly hang in a cold place till they shrink to 70% moisture compared to original weight.
10. Submitted by: CM

lean pork, pork fat, sugar, thin soy sauce, chinese rice wine, white pepper, five spice pwdr

Taken from cookeatshare.com/recipes/chinese-sausages-lop-chong-15293 (may not work)