Sausage making - cheap useful tools and tips

For a change this is not a recipe. I just like to brag about the cheap and cheerful sausage making tools I have been using recently.

Last year I started making Chinese sausages lap cheong and other homemade fresh sausages. Unwilling to pay ��� for a stuffer machine I had been using a standard plastic funnel and a stick as a plunger to stuff the sausages. It was hard work!

I searched on the

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DIY Lap Cheong tasting

Well the batch of homemade lap cheong is ready to eat. I had tried a little a day for the last few days, I am still here no funny tummy or illness. I am now happy to declare they are safe to eat.




Result and taste test:
Total drying (hanging) time is 1 week at room temperature. After drying the weight loss is around 30%. The outside of the sausages was a little drier and firmer than the

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Lap Cheong ?? - Chinese dried sausage

Stored bought lap cheong in UK are really tasteless, I don't really know why. I had tried so many brands and never find any I really like. It's such a shame good lap cheong from the far east are banned from import and carrying them yourself through custom. I don't buy UK lap cheong too often because they are expensive too about �5 - 7+ for a pound of meat.

Making my own lap cheong (Chinese dried

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