Lạp xưởng (Vietnamese Chinese sausage) is a flavorful and slightly sweet sausage that's great in various dishes. Here’s a traditional method to make it:

Ingredients

• 1 kg pork belly or pork shoulder (finely minced)

• 200 grams pork fat (finely minced)

• 100 grams sugar

• 3 tablespoons fish sauce

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 2 tablespoons rice wine or Shaoxing wine

• Hog casings (for stuffing)

Instructions

1. Prepare the Meat:

   • Mix the minced pork belly or shoulder and pork fat together in a large bowl.

2. Add the Seasonings:

   • Add sugar, fish sauce, salt, ground black pepper, and rice wine to the meat mixture. Mix well until all the ingredients are thoroughly combined.

3. Chill the Mixture:

   • Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or overnight for better flavor development.

4. Prepare the Casings:

   • Soak the hog casings in warm water for about 30 minutes. Rinse them thoroughly to remove any salt.

5. Stuff the Sausages:

   • Using a sausage stuffer or a piping bag, fill the hog casings with the meat mixture. Be careful not to overfill them. Twist the sausages at regular intervals to form individual links.

6. Dry the Sausages:

   • Hang the sausages in a cool, well-ventilated area to air-dry for about 3-4 days. Alternatively, you can place them on a rack in the fridge. Make sure the sausages are not touching each other to allow for even drying.

7. Cook the Sausages:

   • Before consuming, steam the sausages for about 15-20 minutes. They can also be grilled or pan-fried to add a nice char and enhance the flavors.

8. Store the Sausages:

   • You can store the cooked sausages in the refrigerator for up to a week or freeze them for longer storage.