Lap Cheong

Lap cheong
Adapted from guaishushu blog with some adjustment

300 grams of minced pork
5 grams of salt
10 grams of sugar
1 teaspoon of red yeast rice powder
1 tbsp oyster sauce
2 tablespoons of Hua Tio Wine

1 sausage casing of about 1 m long( can buy from online)
1 homemade sausage injector **( I use piping bag to pump in then use finger to push in to as tight as possible)
A few sewing needles
Some cloth strings or dumpling string
* It is advisable to use 60% lean meat and 40% pork fats. The meat shall only be minced once and should not be too fine. If prefer, can use hand to cut the meat into 1 cm cubes.

** Cut the mineral water into two and retain the top part and use as a sausage injector. You may need to find a stick (such as rolling pin) that can push through the mineral water bottle’s opening.
(But I use a piping bag attach to the sausage opening to pump in cos the sausage opening cannot fit into the bottle cap)

Soak the sausage casing in cold water for at least 10 minutes until soft. Wash and drain. Tie one end with a knot.


(For the other open end of the sausage casing, attach it sausage injector opening. Push the sausage casing inwards as much as possible. If possible, push all the casing into the bottle connector until the knot is near the opening. )
** I use piping bag to pump in the sausage casing and use my hand to push in the pork to as tight possible and twist 2 rounds then poke the air bubbles with needle. Release as much as possible. Then push again and tighten with a string. Continue inserting until all pork are finish.


For the pork marinating. I marinate overnight.

Put all the ingredients in a mixing bowl, stir until well mixed. You can also put some of the filling in your mouth to taste the flavour but spit out after tasting. Adjust your salt and sugar if necessary.

Put all the pork into the piping bag and pump in the casing then use hand and push down from outside of the casing  and push the fillings till the end where the knot is. If there are any air trapped inside the sausage, use a needle to lightly poke the hole to let the air escape. Push at tight as possible but shall not be overly forceful as the casing can break.


Decide your desired length and use a string to tie the sausage. Check for any trapped air and poke the casing. Perform the same until all the fillings are stuffed.

 Air dry by putting the sausage in a box uncovered. Put in the refrigeration chiller section. Let it air dry in the refrigerator for 3-4 weeks or until the sausage is firm and hard. During the process, you can poke more holes to force out the trapped air and get a more compact sausage. The colour will darken over times.

Happy trying!!
Kelly's Kitchen