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Feb 22, 2013 10:36 AM

Chinese sausage (xiang chang & lap chang) - raw ?

I say while it's cured (likely mass-dried in kilns these days) one should still cook it before consumption. Wife disagrees, says it's cooked and edible (admittedly not great) like salami and other Euro cured meats.

Your thoughts ?

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  1. I always cook it - not necessarily for food-safety concerns, but it just tastes better cooked. "In theory" they can be eaten uncooked....but I will only trust it if I made it myself.

    1. For me, it's a texture thing, just too hard and tough to bite when "raw."

      1. I shudder at the thought of including it raw in a platter of charcuterie. Just does not go. Much better cooked. I just chuck it whole into the rice cooker.

        1 Reply
        1. re: flowbee

          Thanks guys. I'll accidentally let Mrs. Lotus peek over my shoulder while I have this thread on my screen :-)