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Similarities in Chinese Spain Hot Sausage
from: ChungWith the Chinese New Year approaching, one traditional festival
food should be familiar to just about everybody: the sausages. Sausages, or
lachang, are especially popular in Guangdong and southwestern China.
Like Spain's renowned ham, its sausages are made from traditional
recipes handed down through generations. The
sausages presented this time were made according to a traditional recipe from
the northern part of Spain. As in China, the making of sausages in Spain will
be finished before March.
"Chinese chose free-range black pigs in Beijing, which are similar
to the pigs that used in Spain,". As for the meat, it is cured with
salt, black pepper or white pepper and some other spices like Spanish paprika
and junipers for one month to three months. The curing temperatures are usually
between 5 C and 10 C.
The Spanish sausage is much longer and thicker than the Chinese
ones, which are also less hard. Six of the sausages are made with natural casings. Only the
chorizo is made with a thin synthetic casing. The
different parts of the pig can be made into different sausages. For example,
fuet, a thin Catalan sausage, is made with pork shoulder and pork belly and
cured for about a month. The pork shoulder and jowl are the material to make
chorizo cular, which has to be cured for three months.
There was also one kind of sausage made from duck, the longaniza
sausage. Made of duck leg and duck fat, this duck sausage used black
peppercorn, juniper and salt.
The most special sausage is the sopressata,
a short, red sausage made with paprika. It has the highest percentage of fat
among the seven varieties Valles made, with more than 50 percent. But it's so
well mixed and minced that you wouldn't guess the amount of fat from its
appearance. Chefs recommendes that cutting it into slices, putting it on top of
bread and cooking it in the oven for a while. "Then the fat will melt into
the bread and the taste of the spices come out," Most of the chinese like the sopressata with bread cause of its somewhat
spicy kick.
After tasting Spanish sausage for the first time, I found it quite
light and delicate-tasting. Even the allegedly spicy sopressata didn't taste
very spicy to me. (In my hometown of Hubei Province, the sausages are very
spicy and salty.) I was particularly surprised to eat cold slices directly from
the cured sausages, because Chinese sausages are usually eaten cooked.
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