Rose’s Kitchen

Waxed Sausage (Lap Cheong)

Waxed Sausage (Lap Cheong)


600g pork fillet

60g pork fat

20g sausage casing

some rafia string


1 tbsp Chinese rose wine

2 tbsp light soya sauce

2 tsp salt

2 tsp sugar

1/4 tsp saltpeter (optional)

2 tsp warm water (to dissolve saltpeter)


1. Soak sausage casing with warm water till soft. Fix it to water tap and rinse until clean. Drain.

2. Wash and slice pork fillet to about 1 cm thick pieces and pork fat into 1/2 cm thick pieces.

3. Place sliced meat into a big bowl. Firstly, add in the saltpeter solution and mix well. Next, add in the rest of the ingredients and mix thoroughly. Leave to marinate overnight.

4. Tie off one end of sausage casing, attach a funnel to the other end and gather sausage casing on funnel tube. Stuff marinated meat into casing. Squeeze to distribute filling evenly throughout the casing. When it is about 12-15 cm long, cut it off and tie with a raffia string. Prick generously on all sides of sausages to expel air.

5. Boil a pot of water. When boiling, put in the sausages to scald it. Remove and hang outside to dry or in a well-circulated area for 4 to 5 days.

6. Sausage may be steamed, deep-fried or baked, all over low heat for about 8 minutes. To serve, slice into paper-thin pieces.

May 23, 2007 - Posted by | Meat


  1. Wow, this is what I have been looking for. 🙂
    Thanks very much Rose. You are the best. 🙂
    BTW, where I can buy Chinese rose wine? ( I’m living in the US). What can I use to subtitute? Do we need to put red color so that the lap cheong looks red in your picture?

    Comment by LOVE IT | June 20, 2007 | Reply

  2. The picture shows a commercially prepared Lap Cheong which we can get all year round. You need not add the red colouring. As for the Chinese rose wine, try and see if you can get it from the chinese shops in Chinatown, NY. If not, you can substitute with scotch or sherry for flavour. I think it would be better to hang them to dry in a warm place than leaving them in the open for few days.
    Wish you all the best!

    Comment by rose | June 20, 2007 | Reply

  3. Thanks very much Rose, I will definately make it and let you know how it turns out.
    Have a nice evening~

    Comment by LOVE IT | June 22, 2007 | Reply

  4. Hi rose,
    Was wondering if you have any pictures of your homemade lapcheong? I just wanted to know what the homemade end-product looked like.
    Many thanks for all your recipes!

    Comment by Malaysian in UK | September 22, 2007 | Reply

  5. Hi Aunty,
    I was wondering what is saltpeter? I haven’t heard of it before and was wondering if it goes by another name.

    Comment by Aussie malaysian | November 5, 2007 | Reply

  6. Saltpeter aka Potassium nitrate aka E252 – In food preservation, potassium nitrate has been a common ingredient of salted meat, but its use has been deprecated. In this time it’s quite difficult to obtain it even through Pharmacist due to its nature been used not only as fertilizer but also in… explosives (if you know what I meant.) It’s also used in pre-rolled cigarettes to maintain an even burn of the tobacco as well as in toothpaste for treating sensitive teeth.

    Comment by pixen | November 6, 2007 | Reply

  7. Wonderfully informative site Rose. Just wondering what temperature you hang your lap cheongs in to dry? Its summer in Australia. I always thought it was better to hang sausages in a cool but dry environment. Also, have you ever used Sodium Nitrate instead of Saltpeter? Kind regards

    Comment by Doug | November 17, 2007 | Reply

  8. Dear Rose,
    when you say scald the sausage, how long my I supposed to dip in the hot water? Can I turn the fan on low and hang dry it? Will be trying your Kueh Lapis next! thank you for all the information!

    Comment by Zenda | November 13, 2008 | Reply

  9. Hi Rose! You’re so great. I love to cooking too and experimenting with new recipe. Rose, can you give me roastpork recipe? I also want to say Thanks for your sausage recipe. Thanks so much. Pls repp my comment to my email :

    Comment by Betty | March 12, 2009 | Reply

  10. Hi Rose. I live in the Philippines and it is hot and humid all year round, although the temperature drops to more comfortable levels from December to February. I don’t want to wait that long to make this recipe. Do you recommend using a low oven (set at, say, 50 to 60 deg C) to dry the sausages overnight? I don’t want to end up poisoning my family =p

    Comment by Nathan | March 30, 2009 | Reply

  11. Hi Nathan,
    It would be a good idea to dry it using a low oven. I once made some waxed meat and left it to dry in the sun for few days but when I saw maggots coming out of it I threw them away. Our country is so humid and dusty, not very practical.

    Comment by rose | April 1, 2009 | Reply

  12. Thanks for the kind reply, Rose. I had actually done the waxed meat in a low oven using pork belly marinated in sugar, soy sauce, scotch, and a little 5-spice powder. I understand that you live in Malaysia, and the climate here in Manila is pretty close to what you experience in Malaysia’s sea level urban areas. I’ve been to KL a couple of times in the past. Loved the food!!

    Comment by Nathan | April 2, 2009 | Reply

  13. Hey rose,
    i enjoyed your lapcheong recipe. It was truly an experience trying to make my very own! I was also wondering, do you have any recipe concerning waxed duck making? It would be a pleasure to try out! Thank you!

    Comment by Michelle | January 17, 2010 | Reply

  14. Hi Michelle,
    I will post the recipe for the waxed duck. As for the lap cheong it is quite hard to get the casings so I don’t bother to make them. Would appreciate if you could share your experience when you try out the recipe.

    Comment by Rose | January 18, 2010 | Reply

    • Hi Rose,
      Wonder if you’d posted the waxed duck recipe as I couldn’t seemed to find it? Shall be grateful if you could please kindly notify if it is listed under which heading of your recipes categories?
      Many thanks and best wishes,

      Comment by Jacqueline | June 22, 2015 | Reply

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  16. Thank you, Rose. My grandmother used to make lap cheong but we lost our recipe with her. I’m excited to try yours!

    I notice that you haven’t posted very much of late. I hope you’re still around, in the kitchen, and writing. I’ve just discovered your blog and I love it. Plus you are too adorable! Keep up the great work!

    Comment by Delia | October 1, 2010 | Reply

  17. i m making some chinese sausage next week,but dont have saltpete for ingrediant hopefully it will work and hope the weather be good as well

    Comment by sarah | May 8, 2011 | Reply

  18. Please Help!!

    I’m having difficulty in buying Lap Cheong from my Chinese shop. Can you recommend a website where I can buy online.

    Comment by Sally Howes | February 6, 2012 | Reply

    • Hi Sally. I like to buy Dollar brand Chinese sausage when I visit my parents in Vancouver BC. It’s a Canadian brand that’s distributed in Canada; I’ve also seen it in a lot of Asian groceries in the US West Coast. Even as far inland as Las Vegas.

      Comment by Nathan Lim | February 7, 2012 | Reply

      • Thanks Nathan for your reply. I’m based in England & really want to know of a distributor within who can locally deliver

        Comment by Sally Howes | February 8, 2012

  19. By the way Rose, I tried to make lap cheong using scotch in lieu of the rose wine but it just wasn’t the same. Any chance you can post a photo of the rose wine you use, or perhaps a link to an image online? The Chinese characters would be helpful too =)

    Comment by Nathan Lim | February 7, 2012 | Reply

  20. Dear Rose,

    Thank you so much for sharing your recipe for Lap Yoke and Lap Cheong. I’ve been looking for a way to make Jeone, Chinese Tamale, but didn’t want to use the store bought Lap Cheong because of the additives, dyes and MSG used to make them. I have read that nitrate and nitrite, used in curing meat, are known to cause cancer by four fold. Now because I have found your recipe I can make my own Chinese sausage, except I will omit the saltpeter. Salt, sugar and soya sauce are all natural antibacterial agents and I can store the cured meat in the freezer until I use them. It’s very frustrating that all commercially produced food items are so loaded, first with pesticides, then dyes, preservatives, artificial flavoring and coloring that no wonder, everyone has a chronic disease.

    On the other hand, I’m so excited and grateful that almost anything that you want, you can find, just by typing the query into the Internet and like a miracle, up pops so many generous people, like you, who are so willing to share. Bless you. Cheui May

    Comment by Cheui May | April 7, 2012 | Reply

  21. How do I make it without the lap cheong casing.

    Comment by Woo | October 17, 2012 | Reply

  22. Hi,
    Where do i get the good skin? TQ

    Comment by davidjerk | December 24, 2012 | Reply

  23. you buy lap cheong casing…either natural or soy based from your local butcher or even ebay.

    Comment by just visiting | February 18, 2013 | Reply

  24. Hi Rose, I’m trying to open a sausage stuffer store to produce lap cheong for local Chinese restaurants at Mexico, because its so hard to find here, I been trying to check as many info at web but everything its at Chinese language my grandfather was born at Hong Kong but he already pass away, so I will appreciate if you can add more details about lap cheong process like boiling time, dry time, and all process complete because I been told that don’t need be stem or boil and need let dry about 40 to 45 day like Italian salami, so I´m so confuse, I just wan produces this product so everybody can taste it and enjoy a lit of bit this beautiful Chinese food culture. I need to make it as much like the commercial one that you post at the top of the page
    Thanks a million 🙂

    Comment by manny fong | November 21, 2013 | Reply

  25. Rose i did follow your recipe and my lap cheong taste more salty than sweet…I would say he taste like salami is that this type of Lap cheong than yours or he must taste salty?

    Comment by Christian SATRE | March 15, 2016 | Reply

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