Sausage is a popular ingredient in Asian recipes, and you can find Chinese sausage specifically in a variety of Filipino foods. There are many different varieties of Chinese sausage, and each kind can be used for different dishes and cooking methods. Whether you like fatty sausage, skimmed sausage, or something in between, you should find something from China that you will love. Here is a look at how Chinese sausage differs from on area of Asian to the next.
The Chinese sausage you can find in the Philippines has some Spanish influence to its flavoring. It is used in dishes like siopao bola-bola and pancit canton, but you can mix it into just about any recipe you want to.
Taiwanese sausage is not usually dried like Chinese sausage is, and it tastes sweeter because of the sugar added to the meat during the creation process. Most forms of this sausage are sold in local markets or butcher shops, and they can be used in many soups and meals in Taiwan and surrounding areas.
In Thailand, this sausage is called kun chiang. It is used in many Thai dishes, but it is most commonly used in a Thai salad called yam kun chiang. This is a special salad made with sausages that can be served at almost any time in the day. Some forms of this sausage is made with snake headed fish meat, and others are made with traditional sausage meats.
The sausages made in Myanmar have more meat in them than other Chinese sausages, and they are more compact than their Singapore counterparts. The sausages here are known as wet u gyaung or kyet u gyaung, and they are prepared with friend rice and vegetables for a variety of recipes. The most common vegetable paired with this form of sausage is cabbage.
You can find Chinese sausage right here in America, but it is not sold in all grocery stores. You may have to order your sausage online to get it sent to your home, in case there are no options in your area. Whatever the case may be, you can enjoy Chinese sausage at home if you take the time to figure out how to make it happen.