Rating: 4 stars
2 Ratings
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  • 2 Ratings

Whether it's from a bottle or in powder form, English mustard packs heat -- making it the perfect accompaniment for sweet Chinese sausage.

Martha Stewart Living, September 2008

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Servings:
10
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Ingredients

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Directions

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

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  • 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 Notes

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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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0