If you’ve never had Chinese sausage, you are in for a special treat today. Chinese sausages are dried and are made with sweetened pork and various spices. They have a very high fat content, which becomes ideal when they steam with your rice and flavor the entire pot. I usually have my friends pick up a few packs of them for me when they visit Hong Kong or San Francisco. If you aren’t planning a trip to either of those places anytime soon, you can order them online here.
There are two types of Chinese sausages. One is red and made purely out of pork (pictured above). The other is darker in color and is made out of liver (typically duck liver). There are different varieties of each too.
Whichever you prefer, these sausage keep for a long time and are super versatile. Add them to stir-frys, in soups, asian meatballs, or make Sticky Rice.
The recipe below is very forgiving. Add or omit ingredients as you see fit. This is the base recipe I use when I make this dish.
Recipe adapted from Epicurious
Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
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