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Preparing chinese waxed sausages before cooking

When I was living with my parents, one of my favourite meals made by mom was (1) pan fried salted fish with loads of chopped raw shallots, chillies and onions or, (2) pan fried chinese waxed sausages or “lap cheong”. Serve with piping hot rice, they are still (in my mind that is) the most appetising meals ever.

In this post, I’m not going to write about the pan fried salted fish yet, because I haven’t gotten around to cooking it but I’m going to talk about the pan fried waxed sausages. This is probably a no-brainer to many chinese people, but since I had no inkling on how to prep up waxed sausaged for cooking, I’m guessing there are people who are in the dark like me too.

When my mom gave me a bag of waxed sausages during Chinese New Year, she told me to remove the transparent coverings of sausages before cooking them otherwise I will die of plastic toxicity. Okay, I made up the latter bit but somehow she has drilled into me that the transparent membranes are made of plastic with less strong words. I mean, even Huai Bin removed his!!!

# – Chinese waxed sausages.

It’s very likely that they’re made off some kind of animal stomach lining I’m sure of it but with the dodgy sources of Chinese imports these days, who really knows right? So yes, I will always remove the coverings; plus they taste better too. I’ve tasted some waxed sausages with the “plastic” covering still on at restaurants and they tend to be a bit chewy.

Thankfully, I haven’t keeled over and died from plastic toxicity…

Anyway, here’s how to prep up the sausages before you cook them:

# – First, cut of the ends of both sides.

# – Then, slowly peel off the transparent covering. Will be a bit hard at first but once you lifted it off from around the edge, it’ll be easier.

# – See, you can peel them off in whole pieces. Like a snake shedding its skin. I kind of make a lot of snake references, don’t I?

# – Cut the sausages into desired lengths.

# – Then fry them up with a bit of oil. Do it on low heat because you need to heat it through without totally burning them. Ideally you get them only slightly charred on the surface. You will know it’s done when the sweet aroma hits you and you can see more oil has come out of the sausages in the pan.

# – Serve with hot piping rice. Notice the deeper red colour and the slightly charred surface? Lets not even begin on the delicious aroma…

These babies are the shiznit!!

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