Question 1

Is this product gluten free?

Accepted Answer

Ingredients 
Pork, Pork Fat, Sugar, Soy Sauce (Water, Soy Beans, Salt, WHEAT), Salt, Grain Alcohol, Sodium Nitrite, Sodium Erythorbate.

I see some in this list which is on the listing page

Question 2

How do i cook this?

Accepted Answer

I never realized in my 40 years of preparing these sausages that there were other than the Chinese method of cooking these.  According to Gloria Miller's "The Thousand Recipe Chinese Cookbook" (ASIN: B000SSPCWA), one steams the sausages above the water for 15 to 20 minutes, then allow to cool enough to handle and then slice diagonally into 1/2 inch slices.  Excellent stir fried with boy choy or as an appetizer (more thinly sliced).

Question 3

How Many Calories In It?

Accepted Answer

I think it's about 240 calories per sausage, but it may differ according to brands.

Question 4

How long do they stay fresh after opening and placing in fridge?

Accepted Answer

These delicacies come in many different brands made with a wide ranging list of ingredients. The taste is distinctive, yummy in an ‘Asian bacon’ kind of way and bought in authentic form, there really is nothing that compares to them. In the wild, which is the Asian market for most of us, these are known as duck sausages, or duck liver sausages, but often they contain no duck or liver of any kind. Chicken, beef and pork are most likely. With a strong emphasis on pork. Typically that average pack of bacon or sausage links you find in the the grocery store sometimes, but not always, has a heavy dollop of nitrates inside. In this case functioning as an industrial strength preservative. All brands of these in the US should have a ‘sell by’ date on them. I’m not saying it will be easy to find, but it’s almost always there somewhere. I have seen them sold out of a freezer, (most commonly and tastiest) from inside a fridge, and at room temp, piled on a shelf. I bought them and ate them all 3 times and I didn’t really taste much difference. The point is, that UNOPENED and sealed; these tasty treats are pretty much indestructible.

Now AFTER they are opened. No matter how tight you secure them, or what magic wrap you store then in, come day 3 or 4 they are going to start tasting a little funky. A shadow of their former selves, and kind of old and musty tasting. Ignore the date once you open the package and best to eat them up fast— within 3 days. They are MUCH better fresh.

Half a pack (4-5) will feed a family of at least 3, no kidding. Kiddos love them. Make them together with a big pot of fluffy white rice. Slice the sausages about 1/4” thin on an angle. Give them a nice splash of Lee Kum Kee Superior light soy, or an old standby like Kum Chun light soy. Or Kikkoman if you are working on the fly. These are 3 good light sauces I enjoy. Cheap, 2-4 bucks, authentic and quality. At least IMO. Mix it with a tablespoon of dry white sherry w/ a half tsp sugar, and a tsp of diced scallions if you want to get fancy, mix all those sausage slices with the sauce, and aromatics and serve with a side veggie.

I’m not kidding, little ones will shovel this into their faces like pie. Sub brown rice if you think you can get away with it. Nice way to sneak in a heap of some good nutrients. Me I’ve lost my powers of persuasion. And yes nitrates = bad, but everything in moderation. It’s certainly better than fast food.

Chinese Style Sausage (Lap-Xuong) - 12oz by Kam Yen Jan.

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