Food & Cooking Recipes Appetizers Chinese Sausages with Mustard 4.0 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 10 Whether it's from a bottle or in powder form, English mustard packs heat -- making it the perfect accompaniment for sweet Chinese sausage. Ingredients 1 pound Chinese duck liver sausages ½ cup English mustard, preferably Colman's, for serving Directions 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. 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. Print