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Chinese Sausages with Mustard

  • Servings: 10
Chinese Sausages with Mustard

Source: Martha Stewart Living, September 2008


  • 1 pound Chinese duck liver sausages
  • 1/2 cup English mustard, preferably Colman's, for serving


  1. Add water to a depth of 2 inches in a large stockpot. Set a metal or bamboo steamer in pot.

  2. Arrange sausages in a single layer in steamer. Bring to a boil, then reduce heat to maintain a simmer. Steam sausages, turning once, until fork-tender and heated through, 6 to 8 minutes. Transfer sausages to a cutting board. Cut each sausage at an angle into 2-inch-long pieces. Serve warm with mustard on the side.

Cook's Note

There are two main types of Chinese sausage: one made with duck meat and another, used here, made from the meat and liver. The latter tends to be darker and may have a thin paraffin coating. Gently rub coating off with a kitchen towel after steaming.


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