How To Cook Chinese Style Sausage Kam Yen Jan?

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Since I can remember, I have been using these sausages! These sausages can be prepared in a variety of ways. The quickest and simplest method is to thinly slice them, add a little oil to a pan, and fry for approximately 5 minutes, or until they are just beginning to brown. They should not be overcooked or they will harden.

Chinese sausages are sometimes added to my fried rice or used in Bo bia (Spring Rolls With Chinese Sausages). I’ll also eat them with some plain white rice if I’m starving and have nothing else to eat.

How are Chinese-brand sausages prepared?

Steaming Chinese sausage in a rice cooker, with or without rice, is the most typical and straightforward method of preparation. The rice becomes utterly delicious when the Chinese sausage is steamed with it, absorbing all of the delicious flavors and fat from the sausage. The sausage can then be thinly sliced and served over rice with some raw garlic sprouts.

As an alternative, you can steam the sausage once the rice has finished cooking. In the final 15 minutes, slice the sausage and top the rice with it. These techniques for cooking the sausage with the rice are not only practical, but just one pot needs to be cleaned afterward.

Place the links on a heatproof plate and steam, covered, over boiling water or in a rice cooker for 20 to 30 minutes, or until the sausages are transparent, if you want to steam the Chinese sausage on its own.

Alternatively, you can simmer the sausage in water for about 12 minutes, or until the fat floats to the top.

How is Chinese sausage consumed?

  • There are countless options, but these are some to get you started:
  • Chinese sausage served with fried rice.
  • Stir-fry with cabbage and Chinese sausage, often known as Dad’s Specialty
  • Chinese sausage and indomie

How hot should Chinese sausage be cooked?

Use a meat thermometer to cook sausage to an internal temperature of at least 160 degrees Fahrenheit.

Fuel Grill:

heat up the grill. Place the links on the grill for 15 to 20 minutes over a medium flame. Turn links frequently with tongs until they are golden brown. Dispense and savor!


Links should be placed on the broiler rack at least 7-9 inches beneath the heating element. Broil until golden (about 13-15 minutes each side). Dispense and savor!

Fry in a pan:

A pan should be heated to medium heat. Place the links in the pan with 6 tablespoons of water. For a further 10–12 minutes of cooking, cover the pan and stir the links often. Take the lid off and simmer for a further 5-7 minutes, or until golden brown. Dispense and savor!

Cooked sausage storage:

Remaining food should be thrown out after two hours at room temperature or one hour at 90 degrees Fahrenheit. Reheat leftovers in a shallow container after wrapping or covering. Within 3–4 days, service.

Reheating the pan:

Use a meat thermometer to check that the internal temperature of the links reaches 160 degrees Fahrenheit for 13 to 15 minutes in a covered pan at medium heat.

Before cooking, do you boil the Chinese sausage?

Chinese sausage can be used in a variety of ways. The simplest and most fundamental method is to boil or steam the food before slicing it into small pieces.

Furthermore, stir-fry, clay pot, and fried rice recipes can all employ Chinese sausage.

With cabbage, snow peas, or other vegetables, sliced sausage can be used in stir-fry dishes. Cooked rice with diced or sliced Chinese sausage is a delicious option if you enjoy adding meat or vegetables to your rice.

Can Chinese sausage be pan-fried?

Chinese sausage is most frequently prepared by steaming it, usually with rice and in a rice cooker. It also works well to use a steamer or just a pot of water.

How to make Chinese sausage in rice cooker? In a rice cooker, rice is cooked in about 35 minutes. Rice will be softly steamed by the appliance, becoming smooth and pillowy and completely free of any stickiness. This is a very easy method for cooking rice because you don’t need to stir the rice or do anything to it while it cooks—you can just dump the rice into the cooker and let it cook on its own. Everything will be taken care of by the cooker.

While the rice is cooking, you can add slices of Chinese sausage. The rice will take up the taste and fatty oils from the sausage, resulting for very excellent rice that might not even require additional seasoning.

How long does this process take to cook Chinese sausage? It can cook for the same amount of time as rice, and you can combine the two ingredients at the start of the process.

Are Chinese sausages cooked before serving?

Lap cheong are cured, dried raw pork sausages that must be cooked before consumption due to their texture. The Cantonese term for wind-dried Chinese sausages, Lap Cheong, literally translates to “Wax Sausages,” alluding to the sausages’ waxy appearance and texture.

The Philippines, Thailand, Vietnam, and other nations in the Far East as well as western nations with sizable Chinese diaspora appreciate these cured sausages and closely related varieties.

How long should you grill Chinese sausage?

The sausage should be cooked for 8 to 10 minutes over indirect heat before being finished for 4 to 5 minutes over direct heat, or until desired level of crust.

Can Chinese sausages be air-fried?

turn on air fryer and heat to 370 degrees. Put the sausages in the basket in a single layer. basket back into the air fryer Cook for either 13 or 14 minutes depending on whether you want softer or nicely browned skin.

Does Chinese sausage require soaking?

Any decent-sized Chinese market will have an outstanding selection of Chinese sausage, also known as lap cheong in Cantonese. In actuality, the name is general and encompasses a wide variety of sausage, including those from Vietnam and Thailand as well as fresh and smoked varieties. Others varieties will contain liver, some will be incredibly dry to the point of being rock-hard, some will contain soy sauce, while others will simply contain a sugar and fatty pig combo.

Chinese sausages come in many different varieties, but they are all distinguished by their intense sweetness and emulsified texture, which make even the freshest links taste like meat candy.

It’s good to have your intended dish in mind while purchasing Chinese sausage. The smoked, shriveled variety of Chinese sausage tends to be too dry to use in place of conventional sausage, though the links will vary in degrees of sweetness and dryness. The driest of the group is so solid that the only way to bring out the tastes and textures of the sausage is to soak the links in water, just like you would for hard Chinese bacon.

The sausage is frequently used as a flavoring element in other meals because of the dryness and intensity of the flesh. Links are chopped and rendered until there is barely any trace of the original sausage. Turnip cake, for example, contains Chinese sausage, and if you frequently visit the dim sum carts, you’ll also find it in a range of other delicacies, such as the numerous deep-fried taro root creations.

Look for the fresh version of Chinese sausage if you’d want something that tastes more like what we typically think of as a juicy sausage wrapped in a crispy casing. The links will be noticeably softer and less shriveled, and they will feel greasy and have visible bits of pearly-white fat. This type of Chinese sausage browns rapidly and renders a lot of lard due to its higher than usual fat and sugar content, which makes it the perfect addition to stir-fries.

Although Chinese sausage slices go well in any stir-fry, I prefer to use them in a rice or noodle dish since the carbohydrate soaks up the fat that the sausage renders. The sausages give each grain of rice a rich flavor when used in fried rice.

The only technique to utilizing fresh lap cheong is to watch the browning process closely because the meat’s sugar content makes the sausage slices easily scorchable. Otherwise, keep your fried rice basic. Adding too many stuff to the wok would be excessive, especially with sausage this ridiculously greasy and sweet.

How is Chinese sausage defrosted?

Put the frozen sausages on a platter that can go in the microwave. Run the sausages under cold tap water for a few seconds to loosen any adhesion. Select the defrost setting on your microwave and place the plate inside. Allow your sausages to thaw completely in the microwave for three to five minutes.

How should dried sausage be prepared?

To prepare, heat the sausage in lightly boiling water for 10 to 15 minutes, or until it is well cooked. It can also be fried or grilled instead of being boiled, with all sides being cooked till golden brown.

Are Chinese sausage and chorizo equivalent?

Chinese sausage can be swapped out for the chorizo sausage, which is very common in Spain and Portugal. Keep in mind that the flavor is slightly different because Chinese sausage is sweeter than chorizo and less salty and spicy.

What causes red Chinese sausage?

Guangdong, Fujian, Jiangxi, Sichuan, Hunan, and Hong Kong are southern Chinese provinces where Chinese sausage is utilized in a variety of meals. Red chili powder and Sichuan pepper powder are also added to Sichuan sausages to give them a unique flavor. Fried rice and lo mai gai are two typical examples of these foods. Popiah and char kway teow from Fujian, Malaysia, and Singapore are only two more examples. Wet markets or street markets are typically where you may find the conventional unpackaged kinds.

Should Chinese sausage be kept chilled?

Guang chiang or lap chiang, sometimes known as “made in the USA” Chinese sausage, is a common element in Southeast Asian and southern Chinese cuisine. Fried rice, spring rolls, char kway teow, a dish of popular fried noodles in Malaysia and Singapore, and Thai Sausage Salad are among the menu items (yam guang chiang, see recipe below).

Other dim sum dishes that feature lap cheung include pan-fried turnip cakes, steaming Chinese sausage rolls, chicken and glutinous rice wrapped in lotus leaves, and steamed sticky rice in a bowl (nor mai fan) (lo bok gow). Any vegetable may be stir-fried with it as well. This Chinese sausage gives foods that would otherwise be boring a salty, sweet zing.

No need to keep refrigerated until opened; it may be frozen for prolonged storage. It can be frozen indefinitely or kept in the refrigerator for several months with a tight seal. Since the sausage is cured, cooking is not necessary.

How do you tell if sausages are done cooking?

As raw meats may contain hazardous viruses, bacteria, and parasites, doing so not only compromises the food’s flavor but also increases your chance of developing food poisoning (8).

The sausage may appear crispy on the outside yet still be raw inside.

You can use a meat thermometer to check the interior temperature to see if it is finished. Sausages should be heated to 155–165°F (68-74degC).

They can also be properly cooked and kept moist by boiling them first, then cooking them in a skillet or on a grill.

The best methods for cooking sausage are boiling and baking, while deep frying is the least healthy method because of the extra fat and calories it contains.