Authentic Cantonese Sausage, at home

Lap Cheong! This sweet Cantonese sausage barely needs an introduction - it’s awesome fried along with some veg, excellent topped over a claypot rice - or even just tossed on a bit of white rice in the rice cooker directly. 0:00 - What Is Lap Cheong? 0:52 - How to tell a Quality Lap Cheong 1:44 - Lap Cheong Recipe 7:03 - “Chinese Sausage“? Written recipe is also over here at /r/CasualChina if you prefer your recipes in Reddit form: 广式腊肠_oc/ INGREDIENTS Makes 8 sausages. Feel free to scale up for a bigger batch. * Pork; 350g lean and 150g fat. We used the ham cut (后腿), you can also use a combination of loin (外脊) and fatback (猪油) if that ham cut is hard to find. * Casings: ~30mm dried hog casings (肠衣). Feel free to play around with this too. I believe this is the type we used: * Marinade for the Lean: sal