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Chinese Sausages?
- Thread starter jglass
- Start date
Mama Mangia
Super Moderator
Chinese sausages are hard and dry and sorta salty/sweet with tons of spices - usually they are made with pork but some are made with duck. I can't see why a nice flavorful pork sausage wouldn't work well for you.
jglass
New member
Thanks Mama. I read the recipe I was considering to Jon and he said he would prefer traditional dressing.
I still plan to do the Asian inspired turkey though. This Sunday I am planning to do breakfast for Sunday supper. Eggnog pancakes, maple sausages, peppered bacon, scrambled eggs, home fries, gravy and biscuits. I have a peanut butter oatmeal chocolate chip cookie recipe I wanna try so I am gonna take a long a batch of those.
The following Sunday will be our little Thanksgiving with my father in law. Asian style roast turkey, oyster fritters, mashed taters, gravy, cornbread dressing, yeast rolls and pumpkin roll for dessert. Since there is oyster sauce in the marinade for the turkey I thought the oyster fritters would go well.
I still plan to do the Asian inspired turkey though. This Sunday I am planning to do breakfast for Sunday supper. Eggnog pancakes, maple sausages, peppered bacon, scrambled eggs, home fries, gravy and biscuits. I have a peanut butter oatmeal chocolate chip cookie recipe I wanna try so I am gonna take a long a batch of those.
The following Sunday will be our little Thanksgiving with my father in law. Asian style roast turkey, oyster fritters, mashed taters, gravy, cornbread dressing, yeast rolls and pumpkin roll for dessert. Since there is oyster sauce in the marinade for the turkey I thought the oyster fritters would go well.
ChileFarmer
Moderator
Janie, don't have a real answer about your sausage. But I did find this,
lap cheong = lap chong = lap chung = lop chong = Chinese dried sausages = Chinese sausage Notes: These pork sausages look and feel like pepperoni, but they're much sweeter. Substitutes: chorizo OR salami OR ham (diced)
If you want to make some I do have a recipe. But without a smoker it would be hard. CF
lap cheong = lap chong = lap chung = lop chong = Chinese dried sausages = Chinese sausage Notes: These pork sausages look and feel like pepperoni, but they're much sweeter. Substitutes: chorizo OR salami OR ham (diced)
If you want to make some I do have a recipe. But without a smoker it would be hard. CF
Mama Mangia
Super Moderator
I hope you try that stuffing and share the results with us!
jglass
New member
I had considered making the dressing from this recipe but Jon is not interested in trying it.
Roast Turkey with Asian Stuffing
By Martin Yan, Yan Can Cook & Author,Martin Yan’s China
Makes about 10-12 servings
1 (4 kilograms to 4 1/2 kilograms) turkey, thawed and cleaned
1 (4 kilograms to 4 1/2 kilograms) turkey, thawed and cleaned
4 slices uncooked bacon
6 thin slices ginger, pressed
Marinade
1 teaspoon Chinese five-spice
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1/4 cup Shao Hsing wine
Stuffing
2 tablespoons cooking oil
2 Chinese sausages, thinly sliced
1 tablespoon minced ginger
1/2 cup thinly sliced carrots
4 green onions, sliced
1/2 cup sliced water chesnuts
1/2 cup sliced fresh shiitake mushrooms
3-1/2 cups cooked glutinous rice
3 tablespoons oyster-flavored sauce
1 tablespoon sesame oil
1/2 teaspoon white pepper
1. Carefully place bacon and ginger under the skin on the breast side of turkey. Combine marinade ingredients in small bowl; rub all over the inside and outside of the turkey. Refrigerate until ready to stuff.
2. Heat wok over high heat until hot; add vegetable oil and swirl to coat sides. Add Chinese sausages and ginger; stir and cook until fragrant, about 30 seconds. Add carrots, green onions, water chestnuts, and mushrooms; stir-fry 2 minutes. Remove from heat. Stir in glutinous rice, oyster-flavored sauce, sesame oil, and pepper.
3. Just before roasting, lightly stuff body and neck cavities of turkey. Fasten openings with skewers or truss. Place turkey, breast side up, on rack in roasting pan; roast in preheated 325°F oven until internal temperature of inner thigh reaches 165°F (allow 12 to 15 minutes per pound). Remove stuffing from turkey to serving bowl. Carve and serve.
Roast Turkey with Asian Stuffing
By Martin Yan, Yan Can Cook & Author,Martin Yan’s China
Makes about 10-12 servings
1 (4 kilograms to 4 1/2 kilograms) turkey, thawed and cleaned
1 (4 kilograms to 4 1/2 kilograms) turkey, thawed and cleaned
4 slices uncooked bacon
6 thin slices ginger, pressed
Marinade
1 teaspoon Chinese five-spice
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1/4 cup Shao Hsing wine
Stuffing
2 tablespoons cooking oil
2 Chinese sausages, thinly sliced
1 tablespoon minced ginger
1/2 cup thinly sliced carrots
4 green onions, sliced
1/2 cup sliced water chesnuts
1/2 cup sliced fresh shiitake mushrooms
3-1/2 cups cooked glutinous rice
3 tablespoons oyster-flavored sauce
1 tablespoon sesame oil
1/2 teaspoon white pepper
1. Carefully place bacon and ginger under the skin on the breast side of turkey. Combine marinade ingredients in small bowl; rub all over the inside and outside of the turkey. Refrigerate until ready to stuff.
2. Heat wok over high heat until hot; add vegetable oil and swirl to coat sides. Add Chinese sausages and ginger; stir and cook until fragrant, about 30 seconds. Add carrots, green onions, water chestnuts, and mushrooms; stir-fry 2 minutes. Remove from heat. Stir in glutinous rice, oyster-flavored sauce, sesame oil, and pepper.
3. Just before roasting, lightly stuff body and neck cavities of turkey. Fasten openings with skewers or truss. Place turkey, breast side up, on rack in roasting pan; roast in preheated 325°F oven until internal temperature of inner thigh reaches 165°F (allow 12 to 15 minutes per pound). Remove stuffing from turkey to serving bowl. Carve and serve.
Mama Mangia
Super Moderator
thank you for sharing - that sounds good!
ChileFarmer
Moderator
Very interesting indeed. I may not cook this but, would surly eat it. I love Asian food (well most of it). I think my family would vote with Jon. They always want the same ol' stuff. Another thing that happens to us is our vendors always send a smoked turkey. we wind up with several. I hate most smoked turkeys, always dry. Janie I am however saving the recipe, sounds to good not to keep. CF
Mama Mangia
Super Moderator
CF - why not brine it? that should do the trick!
Mama Mangia
Super Moderator
Injecting Turkeys
1) For fried or smoked turkeys, brining provides for:
a) adding moisture to bird;
b) a cushion in cooking; if turkey is cooked a little too long, it will still be moist;
c) flavor from seasonings in brine;
d) prevention against growth of bacteria; due to sodium nitrates in Tender Quick.
2) Use turkeys in the range of 12 – 14 lbs.
3) Fry turkey for 3.5 – 4 minutes per pound at 325-350ºF.
4) If you are not concerned about price of oil, use peanut oil. Peanut oil has a smoke point of 441 – 450ºF. Otherwise, canola oil works very well. It cost less, but has a lower smoke point, generally around 400ºF.
5) If using Honey Brine, heat all ingredients, except honey, to 160ºF. Pour honey into the mixture and stir. Note: temps above 160ºF will break down the honey content. Force cool to room temp. If soaking whole bird, make enough brine to completely submerge bird. You must keep bird refrigerated for whole duration of soak!
6) Inject brine at least night before, 24 hours if possible, 48 hours for soaking bird.
7) Pat the bird dry of all water and let bird set at room temp for 1 hour before frying.
8) Optional: Apply any dry rub or seasoning at this time. Can be added to outside and/or inside of bird. To help seasoning stick to bird, spray bird with cooking spray or oil before adding dry rub or seasoning.
9) Polder type thermometers work well for monitoring oil temp. You will not hurt the probe providing the temp stays within recommended probe range.
Honey Brine Injection
1/2 Gallon (64 oz) will do 5 turkeys; a general guideline is 2 oz each leg, 2 oz each thigh, 2 oz each side of breast (12 oz total, per bird). Use more/less at your own discretion. Inject each ½ half of breast from end closest to cavity. Push syringe toward neck end of breast, start injecting while pulling syringe out at the same time. Inject thighs from inside the cavity.
1 gallon water
1 cup pickling salt
1 oz tender quick (2 tbsp)
1 cup honey
4 bay leaves
¼ tsp ground cloves
½ tsp pickle spice
½ gallon water
½ cup pickling salt
½ oz. tender quick (1 tbsp)
½ cup honey
2 bay leaves
1/8 tsp ground cloves
¼ tsp pickle spice
Feel free to use more/less of any ingredient. This method works well for all types of poultry or game birds.
1) For fried or smoked turkeys, brining provides for:
a) adding moisture to bird;
b) a cushion in cooking; if turkey is cooked a little too long, it will still be moist;
c) flavor from seasonings in brine;
d) prevention against growth of bacteria; due to sodium nitrates in Tender Quick.
2) Use turkeys in the range of 12 – 14 lbs.
3) Fry turkey for 3.5 – 4 minutes per pound at 325-350ºF.
4) If you are not concerned about price of oil, use peanut oil. Peanut oil has a smoke point of 441 – 450ºF. Otherwise, canola oil works very well. It cost less, but has a lower smoke point, generally around 400ºF.
5) If using Honey Brine, heat all ingredients, except honey, to 160ºF. Pour honey into the mixture and stir. Note: temps above 160ºF will break down the honey content. Force cool to room temp. If soaking whole bird, make enough brine to completely submerge bird. You must keep bird refrigerated for whole duration of soak!
6) Inject brine at least night before, 24 hours if possible, 48 hours for soaking bird.
7) Pat the bird dry of all water and let bird set at room temp for 1 hour before frying.
8) Optional: Apply any dry rub or seasoning at this time. Can be added to outside and/or inside of bird. To help seasoning stick to bird, spray bird with cooking spray or oil before adding dry rub or seasoning.
9) Polder type thermometers work well for monitoring oil temp. You will not hurt the probe providing the temp stays within recommended probe range.
Honey Brine Injection
1/2 Gallon (64 oz) will do 5 turkeys; a general guideline is 2 oz each leg, 2 oz each thigh, 2 oz each side of breast (12 oz total, per bird). Use more/less at your own discretion. Inject each ½ half of breast from end closest to cavity. Push syringe toward neck end of breast, start injecting while pulling syringe out at the same time. Inject thighs from inside the cavity.
1 gallon water
1 cup pickling salt
1 oz tender quick (2 tbsp)
1 cup honey
4 bay leaves
¼ tsp ground cloves
½ tsp pickle spice
½ gallon water
½ cup pickling salt
½ oz. tender quick (1 tbsp)
½ cup honey
2 bay leaves
1/8 tsp ground cloves
¼ tsp pickle spice
Feel free to use more/less of any ingredient. This method works well for all types of poultry or game birds.
ChileFarmer
Moderator
Mama, I do brine chicken and turkey when I do them myself. I also brine some pork. I like marinades to. I don't do much injection, except brisket. When smoking a brisket i like to inject beef broth. Then add a good dry rub.
The turkeys we get as gifts are always over cooked and over smoked. I like your brine recipe, its a keeper. Thank you CF
The turkeys we get as gifts are always over cooked and over smoked. I like your brine recipe, its a keeper. Thank you CF
Mama Mangia
Super Moderator
You're welcomed!
Mama Mangia
Super Moderator
Here's a few brines - I wonder if I'll ever cook another turkey again let alone brine one!
•2 gallons water
•2 cups brown sugar
•1½ cups kosher salt
•1½ cups soy sauce
•1 tablespoon garlic salt
•1 tablespoon freshly ground black pepper
•1 tablespoon cayenne pepper powder
•1 tablespoon Chinese five spice
Dissolve the sugar and salt in some of the water by boiling it up in a large pan and once dissolved, allowing it to cool.
When cool, transfer the concentrated brine to your brining bin and stir in the remainder of the ingredients. Immerse your turkey and let the brine work its magic for about 8 – 12 hours then dry your bird off (see here) and you're ready for the smoker.
•2 gallons water
•2 cups brown sugar
•1½ cups kosher salt
•1½ cups soy sauce
•1 tablespoon garlic salt
•1 tablespoon freshly ground black pepper
•1 tablespoon cayenne pepper powder
•1 tablespoon Chinese five spice
Dissolve the sugar and salt in some of the water by boiling it up in a large pan and once dissolved, allowing it to cool.
When cool, transfer the concentrated brine to your brining bin and stir in the remainder of the ingredients. Immerse your turkey and let the brine work its magic for about 8 – 12 hours then dry your bird off (see here) and you're ready for the smoker.
Mama Mangia
Super Moderator
•2 gallons water
•2 cups salt
•1 cup white sugar
•2 tablespoons dried chili flakes
Use a large pan to dissolve the salt and sugar in warm water and then allow to cool. Pour all the ingredients into your brining bin and give it a good stir.
Now lower in your turkey, place a weight on it so that it remains fully immersed and brine overnight in the refrigerator.
•2 cups salt
•1 cup white sugar
•2 tablespoons dried chili flakes
Use a large pan to dissolve the salt and sugar in warm water and then allow to cool. Pour all the ingredients into your brining bin and give it a good stir.
Now lower in your turkey, place a weight on it so that it remains fully immersed and brine overnight in the refrigerator.
Mama Mangia
Super Moderator
•2 gallons water
•1½ cups non iodized salt
•1 bulb garlic, all cloves peeled and chopped
•1 tablespoon ground black pepper
•½ cup Worcestershire sauce
•½ cup brown sugar
Boil up some of the water with the salt and sugar to ensure that all has dissolved then cool and transfer to your brining bin along with the rest of the ingredients. Stir, and you're ready to go.
Place your turkey in the brine breast side down, weigh it down and place in the refrigerator for 8 – 12 hours.
•1½ cups non iodized salt
•1 bulb garlic, all cloves peeled and chopped
•1 tablespoon ground black pepper
•½ cup Worcestershire sauce
•½ cup brown sugar
Boil up some of the water with the salt and sugar to ensure that all has dissolved then cool and transfer to your brining bin along with the rest of the ingredients. Stir, and you're ready to go.
Place your turkey in the brine breast side down, weigh it down and place in the refrigerator for 8 – 12 hours.
Mama Mangia
Super Moderator
•2 quarts apple juice
•1 pound brown sugar
•½ cup non iodized salt
•3 quarts cold water
•4 oranges, quartered
•4 ounces fresh ginger, un-peeled and thinly sliced
•A dozen whole cloves
•6 bay leaves
•6 large garlic cloves, peeled and crushed
Place the water, sugar and salt in a pan and heat until thoroughly dissolved and then allow to cool.
Pour the brine solution into your brining container and add the remainder of the ingredients (squeezing the orange quarters to release the juice before throwing them in) and stir.
Weigh down the turkey and brine overnight.
•1 pound brown sugar
•½ cup non iodized salt
•3 quarts cold water
•4 oranges, quartered
•4 ounces fresh ginger, un-peeled and thinly sliced
•A dozen whole cloves
•6 bay leaves
•6 large garlic cloves, peeled and crushed
Place the water, sugar and salt in a pan and heat until thoroughly dissolved and then allow to cool.
Pour the brine solution into your brining container and add the remainder of the ingredients (squeezing the orange quarters to release the juice before throwing them in) and stir.
Weigh down the turkey and brine overnight.
ChileFarmer
Moderator
Got them both copied, nothing like having choices. I like spice. Thanks. CF
Mama Mangia
Super Moderator
Enjoy! I hope you like them
jglass
New member
I put my 16 pound turkey for this Sunday supper in its brine today. I used a mix of salt, brown sugar, garlic, onion, rosemary, thyme, star anise, cinnamon stick, all spice berries, black peppercorns, parsley, sage and about 5 oranges. I found some rosemary, thyme, sage and parsley in the garden this morning that had not frozen out yet. The oranges were in a mark down buggy at the store because they were past their expiration but perfectly fine for a brine and only .50 I sliced and froze the other half of the bag of oranges to use in the brine for my brother's turkey next week. He likes his done in an apple / orange juice based brine. I honestly don't think a brine adds flavor but they do make the turkey more moist than if it is not brined. Jon wants the turkey Asian style so I am gonna brine for 24-36 hours and then marinade in the Asian flavors for a couple of days. I thought they heavy orange flavor in the brine might work well with the soy sauce based marinade.
jglass
New member
This is the Asian marinade I am planning to use on the bird. I will probably double the recipe.
Chinese Roasted Turkey:
INGREDIENTS:
1 16 pound (about 7.5 kg) turkey
Marinade:
4 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
4 tablespoons honey
2 teaspoons salt
6 - 8 garlic cloves, crushed
PREPARATION:
Mix the marinade ingredients and rub over the turkey. Do not stuff. Place in the oven with a tray filled with water underneath. Cook at 375 degrees F. for approximately 3 hours or according to directions
Chinese Roasted Turkey:
INGREDIENTS:
1 16 pound (about 7.5 kg) turkey
Marinade:
4 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
4 tablespoons honey
2 teaspoons salt
6 - 8 garlic cloves, crushed
PREPARATION:
Mix the marinade ingredients and rub over the turkey. Do not stuff. Place in the oven with a tray filled with water underneath. Cook at 375 degrees F. for approximately 3 hours or according to directions