CHINESE SAUSAGES WITH MUSTARD
Whether it's from a bottle or in powder form, English mustard packs heat -- making it the perfect accompaniment for sweet Chinese sausage.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 2
Steps:
- 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.
SAUSAGE ROLLS WITH MAILLE® DIJON ORIGINALE MUSTARD
Wrap pastry dough with a touch of Dijon mustard around cocktail sausages and ham and bake up tasty appetizers for your next party.
Provided by Maille
Categories Trusted Brands: Recipes and Tips Maille®
Yield 12
Number Of Ingredients 8
Steps:
- First make the pastry. Place the flour, butter, egg and Maille® Dijon Originale mustard into a processor and mix until a ball begins to form around the blade. Remove from the processor bowl and lightly shape into a ball. Wrap in cling and chill in the refrigerator for 30 minutes.
- Meanwhile, heat the oil in a pan and fry cocktail sausages all over until brown. Remove from pan and cool. Wrap each sausage in a strip of ham.
- Roll out the chilled pastry on a lightly floured board. Cut into rectangles large enough to enclose a wrapped sausage. Wrap the sausages in pastry and seal with beaten egg. Make slash marks along the top of each sausage roll and then brush with the beaten egg.
- Bake in a pre-heated oven at 375 degrees F for around 15 minutes, or until the pastry is golden brown.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 11.4 g, Cholesterol 63.2 mg, Fat 14.8 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 6.7 g, Sodium 299.6 mg, Sugar 0.1 g
STICKY HOISIN SAUSAGES
Children and adults will love these pork chipolatas in a sweet Asian sauce - delicious eaten warm or cold
Provided by Sara Buenfeld
Categories Buffet, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Mix the hoisin sauce, honey, mustard and sesame seeds. Add the sausages, tossing well to coat them.
- Line a baking tray with foil and arrange the sausages on it, spaced apart. Smooth any remaining glaze on top of the sausages to make them extra sticky. Bake for 20-25 mins until golden. Pack in a container, or wrap in foil, with some cocktail sticks.
Nutrition Facts : Calories 253 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 2 milligram of sodium
CHINESE RESTAURANT STYLE HOT MUSTARD
It's so easy to whip up your very own Chinese hot mustard! Simple and uncomplicated, with no cooking needed. This can be diluted further with the addition of more water. White pepper is optional, but adds extra kick. Store remaining mustard in the refrigerator.
Provided by Lorraine Pierce
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk mustard, water, and white pepper together in a bowl.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 1 g, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, Sodium 0.3 mg
GLAZED HONEY & MUSTARD SAUSAGES
Easy buffet fare; glazed honey & mustard sausages
Provided by Merrilees Parker
Categories Buffet, Canapes, Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
- Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
- Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
- Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.
Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.86 milligram of sodium
SEAFOOD SAUSAGE WITH MISO MUSTARD
Steps:
- Mustard:
- In a medium bowl, whisk all the ingredients together in a small bowl and set aside.
- Sausage:
- Add all of the ingredients, except the cabbage, carrots and cucumber, to the bowl of a food processor fitted with a blade attachment. Pulse until the mixture is blended but its texture is still slightly chunky.
- Bring a large pot of water to a boil over medium heat and add the cabbage leaves. Blanch for 30 seconds. Transfer them to an ice bath to stop the cooking and cool. Remove the leaves from the ice bath and arrange them on a sheet tray lined with a kitchen towel.
- Put a cabbage leaf onto a clean work surface. Halve the large stem in the middle of the cabbage widthwise so that it is thin enough to be rolled without the stem breaking. Spread 1/4 cup of the seafood mixture over the bottom 1/3 of the cabbage leaf. Tightly roll the leaf up halfway. Fold the sides of the leaf inward toward the center of the roll to keep the filling contained. Tightly roll the sausage up the remaining way. Repeat with remaining ingredients. Make 3 punctures in each roll with a toothpick to allow any excess moisture to escape during the cooking process.
- Set up a bamboo or vegetable steamer over a pot of simmering water. If you do not have a steamer, you can use a colander.
- Arrange the sausages in the steamer and steam until they are cooked through, about for 10 minutes. Remove them from the steamer to let cool for 5 minutes.
- Slice each sausage lengthwise 3/4 of the way through, leaving the bottom still intact. Split the sausages open and top them with the julienned carrots and cucumbers. Drizzle with the mustard and serve.
SPICY ITALIAN SAUSAGES WITH PASTA, BASIL AND MUSTARD
This is easy, quick, and very tasty. I have substituted the same quantity of light evaporated milk for half the cream, to reduce the fat content, and it worked well. The sausages I use are hot and spicy - if you wish (or need to), add some chili flakes to spice it up. Adapted from a recipe by Nigel Slater.
Provided by Daydream
Categories Pork
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to the boil, add the pasta, and cook according to the instructions on the packet until nearly 'al dente' (it will finish cooking in step 9).
- Drain, and set the pasta aside.
- Meanwhile, heat the olive oil in a large skillet, and remove the sausage meat from their skins.
- Crumble the sausage meat into the skillet and saute in the hot oil until it is sizzling and cooked through, about five minutes.
- Add the wine to the sausage meat, let it bubble, then stir to dislodge any crispy bits of sausage stuck to the bottom of the skillet.
- Add the chili flakes, if using, and the basil and mix through.
- Next, add the mustard and then the cream.
- Bring slowly to a simmer, stirring now and again.
- Add the cooked pasta, and allow to simmer a few more minutes until it becomes 'al dente'.
- Taste for seasoning and add a little salt or a touch more mustard, if desired.
- Serve hot, garnished with a few basil leaves.
Nutrition Facts : Calories 2466.3, Fat 168.7, SaturatedFat 72.5, Cholesterol 453.4, Sodium 2631.5, Carbohydrate 138.1, Fiber 6.3, Sugar 4.6, Protein 74.3
SMOKED SAUSAGES WITH MUSTARD SAUCE
Miniature sausages are a welcome sight at any party. I keep the ingredients for this always-pleasing appetizer on hand so I can whip it up on a moment's notice.-Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large skillet, brown sausages in oil; drain and keep warm., In a small saucepan, combine the sugar, mustard, flour and salt. Stir in cream until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer., Remove from the heat and gently stir in vinegar. Pour over sausages; serve warm.
Nutrition Facts :
GERMAN SAUSAGE WITH MUSTARD CAPER SAUCE
This recipe is based on a dish my husband made for me... I, ehem, forced him to help me write it down because it was so good!
Provided by Julesong
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put bouillon cube in hot water to dissolve.
- Meanwhile, cut sausage into 1/2 to 1-inch pieces.
- Heat pan to medium, add oil, then sausage.
- While cooking, turn pieces of meat so that sides are braised.
- Mix together now-dissolved water and bouillon, mustard, honey, wine, minced shallot, and capers.
- After meat is well-braised (about 7 to 10 minutes), raise the heat to medium high and add mixture to pan.
- Simmer for another 7 to 10 minutes, letting it reduce some.
- Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
- Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
CHINESE HOT MUSTARD
Now you can enjoy the robust flavor of the Chinese mustard you can't get enough of at Chinese restaurants at home. It's surprisingly simple to make, and a definite highlight of an authentic Chinese meal. -Matt Warren, Mequon, Wisconsin
Provided by Taste of Home
Time 10m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the mustard, sugar and salt. Stir in water and oil until smooth. Refrigerate until serving.
Nutrition Facts :
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CHINESE SAUSAGES - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (9)Total Time 4 hrs 30 minsCategory PantryCalories 294 per serving
- No matter what flavor you prefer, cut the pork into thin and large pieces (around 6 cm long and 4 cm wide with a thickness of 0.4cm to 0.5cm). We usually use the pork leg meat. The best ratio for Mala sausages is 7 portions of lean meat and 3 portions of fat. And the recommended ratio for sweet sausage is 2:8 (fat vs lean meat). You can slightly adjust based on your own preferences.
- Then add white spirit (Chinese Baijiu) and mix well. If you cannot find Chinese baijiu, use other hard liquid to replace.
- Mix all the other seasonings. For Mala sausage, mix sugar, salt, chili pepper powder and Sichuan pepper powder in. For sweet sausage, mix salt, sugar and white pepper. Massage with hands and make sure all the ingredients are well combined. Then set aside for 30 minutes.
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