Chinese sausage, also known as lap cheong, is a popular ingredient in many Asian cuisines. It’s a savory and flavorful sausage that adds a unique depth of flavor to dishes. However, the casing can be a bit tricky to remove before cooking.
Understanding the Casing
The casing of Chinese sausage is typically made from animal intestines, often pork or sheep. It’s edible but most people prefer to remove it before cooking. The casing can add a slightly chewy texture to the sausage, which some find unpleasant. It also tends to shrink during cooking, making it difficult to bite into the sausage and enjoy the filling.
Methods for Removing the Casing
There are several methods for removing the casing from Chinese sausage. Each method has its own advantages and disadvantages.
Method 1: Boiling
Boiling is a common and effective method for removing the casing.
Steps
- Bring a pot of water to a boil. Make sure the water is deep enough to cover the sausages.
- Add the sausages to the boiling water. Ensure they are fully submerged.
- Simmer for 5-10 minutes. The casing will soften and become easier to remove.
- Remove the sausages from the water. Carefully transfer them to a cutting board.
- Use a sharp knife to cut a slit along the length of the sausage.
- Gently peel the casing away from the sausage. Use your fingers to help remove the casing.
Advantages
- Easy to do. This method is straightforward and doesn’t require special tools.
- Minimizes mess. Boiling softens the casing, making it easier to peel off without tearing.
- Can be done ahead of time. You can boil the sausages and remove the casings several hours in advance.
Disadvantages
- May affect the flavor. Boiling can slightly dilute the flavor of the sausage.
- Can be time-consuming. It takes time for the casing to soften sufficiently.
Method 2: Steaming
Steaming is a gentler method that can preserve the flavor of the sausage.
Steps
- Fill a steamer pot with water.
- Place a steamer basket inside the pot.
- Arrange the sausages in the steamer basket. Ensure they are not overcrowded.
- Steam for 10-15 minutes. The casing will soften and become easier to remove.
- Remove the sausages from the steamer. Transfer them to a cutting board.
- Use a sharp knife to cut a slit along the length of the sausage.
- Gently peel the casing away from the sausage.
Advantages
- Preserves flavor. Steaming is a gentler method than boiling, so the sausage will retain more of its flavor.
- Easier to remove. Steaming softens the casing without making it mushy.
Disadvantages
- Requires a steamer. You’ll need a steamer pot to use this method.
- Can be time-consuming. Steaming takes a bit longer than boiling.
Method 3: Using a Sharp Knife
For smaller sausages, you can simply remove the casing with a sharp knife.
Steps
- Place the sausage on a cutting board.
- Use a sharp knife to make a small incision in the casing.
- Gently peel the casing away from the sausage. Start from the incision and work your way down the length of the sausage.
- Repeat the process for all sausages.
Advantages
- Fast and easy. This method is quick and requires minimal effort.
- No additional equipment needed. You only need a sharp knife.
Disadvantages
- Can be messy. This method can be more messy than boiling or steaming, as the casing may tear.
- Not suitable for all sausages. This method is best for smaller sausages with thinner casings.
Tips for Removing the Casing
- Use a sharp knife. A sharp knife will make it easier to cut through the casing without tearing it.
- Avoid overcooking the sausage. Overcooked sausage can become dry and difficult to handle.
- Be patient. It may take some time to remove the casing, especially for larger sausages.
- Don’t be afraid to ask for help. If you’re struggling to remove the casing, ask a butcher or a friend for assistance.
Using Casings-Off Sausage
Once you’ve removed the casing from your Chinese sausage, you can use it in a variety of dishes.
- Stir-fries: Add the sausage to stir-fries for a savory and flavorful addition.
- Noodles: Chinese sausage is a common ingredient in noodle dishes like chow mein and lo mein.
- Fried rice: Add chopped Chinese sausage to fried rice for a boost of flavor and protein.
- Sandwiches: Try adding Chinese sausage to sandwiches for a unique twist on a classic.
- Stews and soups: Chinese sausage can add a rich and flavorful depth to stews and soups.
Conclusion
Removing the casing from Chinese sausage can seem daunting at first, but it’s a simple process once you understand the methods. By following these steps, you can enjoy the delicious flavor of Chinese sausage without the added texture of the casing. Whether you choose to boil, steam, or use a knife, the key is to be patient and use a sharp knife. With a little practice, you’ll be able to remove the casing from your Chinese sausage like a pro.
What is the best way to remove Chinese sausage casing?
The most common and efficient way to remove Chinese sausage casing is by gently peeling it off. Start by holding the sausage at one end and gently pull the casing with your fingers. It should slide off relatively easily. If it seems stuck, try using a sharp knife to carefully score the casing along its length, making it easier to peel.
Another option is to soak the sausage in warm water for a few minutes before peeling. This helps soften the casing and makes it easier to remove. However, avoid soaking it for too long as it may affect the flavor and texture of the sausage.
Why would I want to remove the casing from Chinese sausage?
Removing the casing from Chinese sausage offers several advantages. Firstly, it allows for easier cooking and prevents the sausage from bursting during frying or grilling. Secondly, it provides a more delicate texture, making it ideal for stir-fries, salads, and other dishes where you want a more subtle sausage flavor.
Thirdly, it allows for more versatility in cooking. You can easily dice or crumble the sausage, incorporating it into various dishes, whereas the casing would hinder these processes.
What types of Chinese sausage can I remove the casing from?
You can remove the casing from most types of Chinese sausage, including lap cheong, Chinese pork sausage, and duck sausage. These sausages are typically encased in a thin, edible casing made from animal intestines.
However, if the sausage is encased in a thick, fibrous casing, it is generally not recommended to remove it. This type of casing is often used for sausages that are meant to be cooked whole and is not easily peeled off.
Can I use the removed casing for anything?
While some people find the casing edible, it is not typically consumed. The casing is primarily used to contain the sausage meat and is often discarded after peeling.
However, you can use the removed casing to make a broth or stock. It can add a unique flavor and aroma to your dishes. Simply boil the casing in water for a few minutes and then strain it before using the broth.
What if the casing is stuck or difficult to remove?
If the casing is stuck or difficult to remove, try using a sharp knife to carefully score the casing along its length. This will create small cuts that make it easier to peel. You can also soak the sausage in warm water for a few minutes to soften the casing.
If you’re still having trouble, you can try using a small, sharp tool to gently pry the casing away from the sausage. Just be careful not to puncture the sausage itself.
Does removing the casing affect the flavor of the sausage?
Removing the casing does not significantly affect the flavor of the sausage. The flavor is primarily determined by the ingredients used in the sausage itself, not the casing.
However, removing the casing might make the sausage taste slightly less intense, as the flavor might be more evenly distributed throughout the dish. However, this is a very subtle difference, and most people will not notice it.
Can I store the Chinese sausage without the casing?
Yes, you can store the Chinese sausage without the casing. Simply place it in an airtight container and refrigerate it for up to 2 weeks. You can also freeze the sausage for longer storage, but the texture may be slightly altered after thawing.
It is important to note that the sausage should be fully cooked before storing it without the casing. This will help to prevent any spoilage or bacterial growth.