Chinese sausages

Yield: 4 Servings

Measure Ingredient
2 \N Chinese sausages

1. Remove string and rinse sausage links in cold water.

2. Place sausages in a shallow heatproof dish and steam on a rack until translucent (15 to 20 minutes). See pages 33 and 831.

3. Drain and let cool. Slice diagonally in thin ovals.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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