Chinese sausage 腊肠 (Lap Cheong) is a common delicacy seen often at tables of the Chinese more so during the Chinese New Year season. Pork with some fatty meat is passed into casing made from pig intestine lining, then compressed, dehydrated and dried.
Legend has it that in 1894 - during the 20th year reign of the Emperor Guangxu 光绪 in the Qing Dynasty, a porridge seller named Su Depei 苏德培 in Guangdong to used leftover pork meat & liver - he added salt, sugar & soya sauce to marinate, then placed them in a casing to dry for days. Hence the Chinese sausage was developed.
The dark colored Chinese sausages are made using pig liver.