What you’ll learn:
- Savory-sweet, smoky and intensely flavorful Chinese sausage (lap cheong) pairs well with roasted Brussels sprouts.
- Only 5 ingredients, less than 20 minute recipe
- Cooks in one pan, all in the oven
What is Chinese Sausage?
Chinese sausage is unlike any meat you’ve ever eaten before. “Lap Cheong” 臘腸 is made from pork and is marinated and smoked. You can also find Chinese sausage made from duck liver or pork liver too (darker deep reddish/brown color).
Flavor: sweet-salty, smokey, savory and unctuous with little pockets of fat that just melt during cooking. Think of candied bacon. Or when maple syrup from your pancake pools onto your thick bacon. That’s about the closest I can get to a description.
How to store Chinese sausage
Most Asian supermarkets will stock Chinese sausage – since it’s dried, cured and smoked, the package will last for over a year if unopened (also check the expiration date on package). You can also freeze the package for a long time If you’ve opened a package and only use a few links, wrap the remaining tightly in plastic wrap and refrigerate for up to 6 months or store in freezer.
I like to keep at least 1 package in my pantry at all times, it’s so easy to just throw a few links into my steaming rice (see below for recipes and instructions).
Kam Yen Jan (see photo) is the brand that’s the most popular (and it’s a product of U.S.A.) If you’re not near an Asian market, you can buy Chinese sausage on Amazon for about the same price as the markets.
Since Chinese sausage stores very well in the pantry, refrigerator or freezer, don’t be afraid to buy the 3-pack from Amazon. In addition to this recipe, here are more ways you can use Chinese sausage.
Recipes with Chinese Sausage
Chinese Sausage Rice with Sweet Soy Sauce
Crab and Chinese Sausage Fried Rice
Chinese Steamed Buns Make the bun dough, wrap the dough around a Chinese sausage (like pigs in a blanket! Then steam.
Cooking with rice: If you are cooking your rice,
How to Cook
First, preheat your oven to 400F. Wash and trim your Brussels sprouts, cut them into quarters for faster cooking.
Cut the Chinese sausage into 1/2″ pieces. Keep the ingredients separated on a baking sheet. The Chinese sausage cooks faster than the Brussels sprouts, so this will make it easier to remove from pan. Toss ONLY the Brussels sprouts with a little cooking oil. The sausage does not need oil (it’s got plenty of fat!)
Roast in oven for 7 minutes, or until the Chinese sausage is slightly browned, and you can see the fat sizzling on its surface. Remove pan from oven and scoop out the Chinese sausage to a plate.
Return Brussels sprouts to oven to finish roasting for another 5-10 minutes (depending on the size of your Brussels sprouts).
The Brussels sprouts are done when they are lightly browned and tender. Season the Brussels sprouts with the fish sauce (or soy sauce). You an also you Bragg’s Liquid Aminos, Tamari (Gluten Free) or Coconut Aminos (Paleo friendly). The Chinese sausage do not need any seasoning.
Toss with the Chinese sausage and serve.
Here is the Chinese sausage that I buy, and my favorite brand of fish sauce. Did you know not all fish sauce is the same? Here’s a free guide to my favorite brands of Chinese sauces.
Roasted Brussels Sprouts with Chinese Sausage Recipe
- 1 pound Brussels sprouts, trimmed and quartered
- 1 tablespoon cooking oil
- 4 links Chinese sausage, cut into 1/2" pieces
- 1/2 teaspoon fish sauce (or soy sauce)
- freshly ground black pepper, to taste
- Preheat oven to 400F. On a baking sheet, toss the quartered Brussels sprouts with the cooking oil. Make some space on the baking sheet for the Chinese sausage. The Chinese sausage will cook next to the Brussels sprouts, but do not mix them together.
- Add the Chinese sausage on the baking sheet. Bake for 7-10 minutes (make sure the sausage does not burn). Remove baking sheet from oven, remove Chinese sausage to a serving bowl, set aside. Give the Brussels sprouts a toss, and return them to the oven to bake for an additional 5-10 minutes, until tender and lightly browned. Timing depends on size of Brussels sprouts - pierce with fork to see if tender.
- Drizzle the fish sauce over the Brussels sprouts, season with black pepper and toss well. Add the Brussels sprouts to the serving bowl with the Chinese sausage and mix well.
Great recipe. We made it for Thanksgiving 2021. It added color and flavor. I gave the recipe to my adult daughter to make at her place.
Ordered the sausage from Amazon, it came, now on to making the recipe!!! ;o)
I had never heard of Chinese sausage! can not wait to buy it, plus I love love, love roasted brussels sprouts, looking forward to buying the sausage and making the recipe.
delicious recipe, my husband like it alot.. thank you…
So glad you liked it!
Hi Jaden , hope you are doing well ,,,, just wanted to say I love your recipes for brussel sprouts , one of my fav veggies , I made your brussel sprouts with Chinese sausage , never thought of mixing sprouts with sausage before , couldn’t find any Chinese sausage here so I substituted with chorizo sausage and now has become a favorite side dish for me , great idea . Except for my usual Monday english beakfast fry-up and my fish n chips Friday I make meals from your lists , this is my favorite site for recipes . Stay well :).
Thank you so much Adrian! Jaden
I’d like to make this for a Thanksgiving. Could it be made a day in advance? If so, how would you recommend reheating it? Thanks!
Yes you can! jaden
this is a great recipe! use some baking parchment, makes clean up much easier.
Thank you Shelley! -jaden
Yummy! My daughter made this last week to bring over for Thanksgiving dinner at my aunt’s house. It was a big hit!
Oh thank you so much Clara! Please tell your daughter we said Hi!
Love the idea of this recipe. I’m always looking for more Asian-inspired veggie side dishes. I really like lap cheong, plus this recipe seems so simple! Do you think I could sub the sprouts with think cabbage slices/wedges?
I love Brussels sprouts. I’d never heard of Chinese sausage either but I am intrigued enough to try out the recipe. Thank you!
I normally hate chinese sausage but cooked the above recipe because my mother had it laying around in the fridge. So quick n easy to prepare and cook. I detest fish sauce so opted for the soy sauce substitute.
My mother was hesitant at first to give it a go, stating that I was making her a guinea pig AGAIN by testing my cooking skills on her! The meal was a winner with both of us!!!
I will definitely cook this again…plus have shared with my family to try it out.
What a great way to use Lap Cheong! I live in the Bay Area and even Costco carries it around here.
Can’t wait to try this recipe. Love roasted Brussels sprouts. I as well have made them with bacon, but this just raises the bar.
Thank you for the recipe. We loved it!
OMG. Lap cheong is everything. Why roast up brussels sprouts with bacon when you can do it this way!? YES. Good thing I have some sitting in the fridge 🙂
I had no idea what Chinese sausage was before this post, you have introduced me to something completely new. So intriguing! But I am the biggest fan of Maple tasting bacon/candied bacon! And Brussels Sprouts, how I love them! They are the biggest hunger-squashing veggies out there. They literally slash my appetite in half.
This look absolutely delicious! Thank you for the recipe. I’ll have to try this myself sometime soon!