Lap cheong, or Chinese sausage, has a lot of different tastes and textures when you bite into it. The thin casing snaps a little at first, but then you get a wash of fatty meat and a salty, soft flavor that stays in your mouth.
Like a lot of Chinese food, lap cheong is different in different parts of the country. The general Cantonese term can even refer to dried sausages from other Asian countries. In North America, “lap cheong” usually means the deep pink sort made with pork. “Yun cheong,” on the other hand, is made with pork and duck liver and is darker brown with a stronger, savourier taste. Both kinds are made with meat that has been coarsely ground or chopped and then cured with salt and sugar before being dried in the air (or, more poetically, “wind dried”). This makes a firm, slightly sweet sausage that needs to be cooked before it can be eaten, like raw chorizo.
You can find these two kinds in most Chinese grocery stores and supermarkets. They can be bought separately or with a dried pork belly product that tastes like bacon.
Lap cheong and yun cheong can be kept on store shelves for a while because they are vacuum-packed, but it is best to keep them in the fridge after the package is opened. Lap cheong can be kept for weeks in the fridge and months in the freezer, but it needs to be cooked before the date on the label says it’s no longer good and before it starts to grow mold.
Chinese sausage, also known as lap cheong, is a popular ingredient in many Asian dishes. With its sweet and savory flavor, it’s easy to see why some may be tempted to snack on it straight from the package. But is it actually safe to eat Chinese sausage uncooked? Let’s take a closer look.
What Exactly is Chinese Sausage?
Chinese sausage, sometimes called lap cheong or lup cheong, refers to a type of cured, uncooked sausage originating from China It’s made from a blend of ground pork and pork fat, seasoned with soy sauce, rice wine, rose wine, and spices like white pepper and garlic
There are two main types – air-dried and smoked. The sausage gets its signature red coloring from food dye. Its taste is sweet and salty with a soft slightly firm texture thanks to the pork fat content. Chinese sausage is a popular ingredient in dishes like fried rice, noodles, and steamed buns.
Is it Safe to Eat Chinese Sausage Uncooked?
While some people may occasionally eat a slice or two of lap cheong straight from the package with no issues, it is generally not recommended to eat significant amounts of Chinese sausage uncooked.
Chinese sausage is considered a raw cured meat product. This means that although it is dried and seasoned, it is not fully cooked. Consuming raw or undercooked pork products does pose some health risks:
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Bacteria – Raw pork can contain harmful pathogens like Salmonella, Listeria, E. coli and Staphylococcus aureus. These can cause severe food poisoning.
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Parasites – Raw pork may also harbor parasites like roundworms and tapeworms in some cases. These can infect the human digestive system.
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Toxins – Improperly cured sausages may contain high levels of nitrites, which can be toxic above certain levels.
So while a taste here and there directly from the package is unlikely to make you ill, it is not recommended as a regular practice. For safety and ideal texture, Chinese sausage should always be thoroughly cooked before eating.
Proper Storage and Handling
To keep Chinese sausage fresh until you are ready to cook it, proper storage is important:
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Keep refrigerated at 40°F or below for up to 2 weeks.
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For longer storage, freeze sausages for 1-2 months.
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Seal tightly in original package, plastic wrap or airtight bags. Remove air pockets.
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Once opened, re-wrap tightly in plastic wrap or foil. Minimize air exposure.
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Do not store at room temperature more than 2 hours.
Other safe handling tips:
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Always wash hands before and after handling raw sausage.
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Use separate cutting boards and utensils for raw and cooked foods.
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Discard sausage if it has an off smell, texture or appearance.
Following basic food safety practices helps reduce the risks of any foodborne illnesses.
Cooking Chinese Sausage Thoroughly
To safely enjoy the flavor of Chinese sausage, it’s essential to cook it fully before eating. Here are some tips for proper cooking:
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Cook to an internal temperature of 160°F or hotter. Use a food thermometer to verify.
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If pan frying, sear all sides until browned and crispy. Cut to check internal color.
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If boiling, simmer for at least 10 minutes ensuring sausage reaches 160°F.
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If steaming, steam for at least 15 minutes until completely cooked through.
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When adding to soups or stir fries, ensure sausage is cooked through by boiling or high heat.
Cooking Chinese sausage to a safe internal temperature kills any dangerous bacteria that may be present and makes the sausage safe to eat.
Delicious Ways to Cook Chinese Sausage
Once cooked, Chinese sausage makes a tasty, protein-packed addition to many dishes. Here are some delicious ways to cook up lap cheong:
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Chopped in fried rice or noodle stir fries
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Diced and pan fried as a breakfast side
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Grilled or broiled whole and served with rice
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Added to egg rolls or dumplings
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Simmered in soups or hot pot
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Steamed buns or turnip cakes
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Omelets, quiche or breakfast casserole
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Pizzas, pasta dishes and frittatas
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Fried along with kimchi or sauerkraut
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Glazed with soy sauce, sesame oil, honey
With its versatility, Chinese sausage can enhance the flavor of many savory dishes once it is properly cooked.
Health Benefits of Cooked Chinese Sausage
When enjoyed in moderation as part of a balanced diet, Chinese sausage provides some good nutrition:
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Protein – 8-10g per link. Essential for building and repairing muscles.
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Iron – Needed for healthy blood and oxygen circulation.
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Zinc – Supports immune system and wound healing.
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Vitamin B12 – Important for nervous system function.
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Phosphorus – Helps strengthen bones and teeth.
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Potassium – Key electrolyte for muscle and nerve activity.
So when cooked, Chinese sausage can be a nutritious addition to your diet. Just be mindful of the high sodium content.
Health Risks of Eating Chinese Sausage Raw
While cooked Chinese sausage has some benefits, eating it uncooked poses some significant health risks:
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Food poisoning – Raw sausage may contain Salmonella, Listeria, E. coli and other dangerous bacteria or parasites. These can cause severe stomach illness.
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Toxicity – Raw cured meats may have high nitrite levels that can be toxic if consumed in large quantities.
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Biological contamination – Uncooked pork may contain infectious worms like trichinella or tapeworm. These can infest the digestive tract.
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Digestive issues – In some people, raw pork fat or protein can cause stomachaches, cramps, diarrhea, or vomiting.
To avoid these risks, it is strongly recommended to always cook Chinese sausage thoroughly before eating. The curing process alone does not make the sausage safe to eat uncooked.
Common Questions
Can you eat a little bit of Chinese sausage uncooked?
It’s not recommended, but a small taste directly from the package once in awhile is unlikely to make you sick. However, eating multiple links or slices raw could pose health risks. Always cook Chinese sausage before eating full portions.
What happens if you eat raw Chinese sausage?
You may be fine, or you may experience food poisoning symptoms like nausea, vomiting, stomach cramps, diarrhea, headache, fever or chills. In rare cases, severe complications are possible. Cooking the sausage kills bacteria and makes it safe to eat.
Is Chinese sausage fully cooked?
No, Chinese sausage is cured but not fully cooked when purchased. It is a raw, dried sausage that must be thoroughly cooked to an internal temperature of 160°F before eating for food safety.
Conclusion
Chinese sausage definitely tastes best when cooked properly to bring out its signature sweet and savory flavors. More importantly, cooking Chinese sausage reduces the risks of foodborne illnesses from bacteria that could be present. While an occasional small taste of raw lap cheong likely won’t harm you, it’s always advisable to take the time to cook Chinese sausage before eating for optimal safety and enjoyment.
Steaming Chinese Sausage on Rice
Bring white rice to a boil (this is the best way to make a perfect pot of rice on the stove), then add the sausages that aren’t cooked yet. Lower the heat to low and let it simmer for a few minutes. This will make something a little more substantial, but not too hard. Small pieces of raw chicken, green onions, or shiitake mushrooms that have already been soaked can be added to this easy rice dish to make it taste even better. It’s a great meal for the winter. (The chicken can be marinated in a mixture of equal parts soy vinegar and rice vinegar, with a little less white sugar, while the mushrooms soak.) If you want to add a sauce, finish it off with light soy, ginger, and sesame oil. You could also add a dollop of gochujang, sriracha, or chili crisp for a spicy kick.
See More: Learn how to Prepare The Perfect Pot of Rice on the Stove
Chinese Sausage Cooking Methods
Like bacon, lap cheong and yun cheong can be used in a lot of different ways. They are both steamed and can be eaten on their own, or they can be used to add flavor to rice, noodles, or stir-fried dishes in small amounts. The easiest ways to enjoy Chinese sausage are often the ones that are written in the most famous cookbooks, like All Under Heaven, or in my mom’s well-used book of Chinese-American recipes from the 1970s.
In traditional recipes, the sausages are steamed either by themselves or over rice. This brings out the flavors and makes the meat more tender. It may say something different on the package, but putting the sausages in a single layer on a heatproof plate and then placing that plate on a metal rack over simmering water is a simple way to steam them. Steam for at least 20 minutes. The sausages will still be fine even if you forget about them for an hour, as one family member found out by accident.
