- 1 pound Chinese duck liver sausages
- 1/2 cup English mustard, preferably Colman's, for serving
- Add water to a depth of 2 inches in a large stockpot. Set a metal or bamboo steamer in pot.
- 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.
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.