Sauteed Chinese Sausage Recipes

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SAUTEED CHINESE SAUSAGE



Sauteed Chinese Sausage image

This is a basic recipe and I want to write this to make it easier, or rather better, for more enjoyable Chinese Sausage. In Thailand there is many brands of this sausage, don't look in the refrigerated or frozen meat section, this is air dried sausage and is shelf stable when it is packaged, so just look on a shelf. I am going to use the most common one, called Lap Cheong, which is the Chinese name and is a sweet sausage. My mother in law received several packages of this a few years back, from Northern Thailand, a very good brand. The family was excited about this but mother in law told everyone, no one cooks it except my wife, her daughter, her other daughters were not allowed to cook it. So I cooked a dish for the family and it was very well liked by mother in law, who stated, ok, now the only ones that may cook this for her is me and my wife. The secret to good Chinese sausage, steaming. Steam whole, then slice, then saute.

Provided by Lee

Categories     Main Dish

Time 30m

Number Of Ingredients 5

4 links Chinese sausage
2 cloves garlic (smashed and minced)
1 onion (diced large)
2-3 spring onions (chopped into 1-2 inch pieces, white and green)
1 tablespoon soy sauce

Steps:

  • First thing we need to do is soften the sausages, we are going to use a steamer of your choice, I will use my rive cooker with a steamer basket it came with. Add a 1-2 cups water to the steamer pot, when boiling, add the sausages to the steamer tray, cover, and steam for 15 minutes.
  • Remove the sausages to a cutting board and slice about 1/4 inch thick (or a bit less) at an angle. This is for appearance as well as making a larger piece of sausage. The sausage is hot so use tongs to hold them while you slice.
  • Heat a large non stick pan on medium heat, when hot, add the sausage and garlic, stir often. Lot of sugar in this sausage so it will burn rather quickly. Cook until the garlic is starting to brown.
  • Then add the onion and spring onion, continue stirring often to crisp up the sausage and soften the onions. Stir in the soy sauce.
  • Serve with sides of your choice.

SAUTéED SAUSAGE WITH ONIONS



Sautéed Sausage with Onions image

Onion is a very common cheap home cooking. The meat is tender, juicy and spicy, and of good quality, suitable for raw food.

Provided by Sweet talk

Time 15m

Yield 4

Number Of Ingredients 4

300g onion
100g Sausage
Cooking oil
salt

Steps:

  • Wash the onion and cut into pieces
  • Sausage slices
  • Sauté the sausage first, then scoop it up
  • Leave the bottom oil in the wok, add the onion
  • Stir-fry on high heat for 2-3 minutes until 8 is ripe, add salt and stir well
  • Add the sausage and fry for a while

SAUSAGE WITH SAUTEED RED ONIONS AND THYME



Sausage with Sauteed Red Onions and Thyme image

Parsley-and-cheese sausage is available at many butcher shops, but you can also substitute any sausage you like.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 5

1 tablespoon olive oil
1 1/2 pounds parsley-and-cheese pork sausage
4 small red onions (1 1/4 pounds), peeled and sliced into 1/4-inch-thick rounds
2 tablespoons fresh thyme, leaves
Salt and freshly ground pepper

Steps:

  • Heat oven to 350 degrees. Place a large saute pan over medium-low heat. When hot, add olive oil and sausage, pricked every few inches with the point of a knife, and cook until nicely browned, about 10 minutes. Turn sausage over, prick with knife, and cook until browned, about 10 minutes.
  • Transfer sausage to a baking pan, and place in oven, leaving rendered fat in saute pan. Add onions to saute pan, and stir. Add 1/2 cup water, and scrape brown bits from bottom of pan with a wooden spoon. Cover, and cook over medium heat, stirring occasionally, until onions are very soft, 15 to 20 minutes, adding a second 1/2 cup water if pan becomes dry. Remove lid, and stir in thyme. Season with salt and pepper. Remove sausage from oven, and serve.

CHINESE SAUSAGE, THAI STYLE



Chinese Sausage, Thai Style image

Provided by Robert Farrar Capon

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 large cucumber
1/2 large red onion
1/4 cup fresh cilantro leaves
2 tablespoons fresh basil leaves, chopped coarse
1 tablespoon fresh mint leaves, chopped coarse
4 scallions, cut into 1/4-inch lengths
8 links Chinese sausage
1/4 cup fish sauce (nam pla or nuoc mam)
1/4 cup lime juice
1 large clove garlic, minced
1/4 teaspoon red pepper flakes, or as desired

Steps:

  • Peel the cucumber, cut it in half lengthwise, scrape out the seeds and cut the halves crosswise into 1/8-inch-thick slices. Cut the red onion lengthwise into slivers. In a large bowl, toss the cucumber and onion slices together with the coriander, basil, mint and scallions and reserve.
  • Put sausage links in a skillet with 1/4 cup water and saute until the water has evaporated and the sausages are lightly browned. Do not let them become hard or dry. Remove sausages, cut diagonally into 1/8-inch-thick slices and keep warm.
  • Remove skillet from stove and add fish sauce, lime juice, garlic and red pepper and mix together.
  • Add sausages and fish sauce dressing to the bowl of greens and toss to mix well. Serve on warm plates with plain white rice in serving bowls.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 1789 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN SAUSAGE SAUTé



Chicken Sausage Sauté image

This quick and easy dish uses all those aromatic ingredients that draw people into the kitchen to see what's for dinner. It's an easy sauté of garlic, onions, coloured peppers, and tasty chicken sausage, served with your favorite pasta. Use the chicken sausage of your choice, including sausages flavored with herbs, sun-dried tomatoes, apples, or spices.

Provided by An_Net

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces pasta (linguine, spaghetti, fettucine, spirals, etc.)
4 chicken sausage
2 tablespoons olive oil
1 medium onion, cut vertically into thin slices
2 coloured bell peppers, cut into 1/2-inch strips
4 garlic cloves, chopped
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
fresh ground black pepper
2 tablespoons balsamic vinegar

Steps:

  • Cook the pasta according to package directions until cooked but still firm to the bite (al dente). While the pasta is cooking, place the sausages in a small skillet over medium heat and add 1/4 cup water. Cover and simmer for 10 minutes. Turn sausages at 5 minutes and add more water if necessary.
  • Heat the oil in a large nonstick skillet over medium heat. Add the onion and coloured pepper strips and sauté for 10 minutes. Add the garlic and rosemary, and season with black pepper to taste. Lower heat and cook for 5 minutes more.
  • Remove sausages from small skillet and slice in half lengthwise, then crosswise into 1/2-inch slices. Add to the onions and peppers. Add balsamic vinegar and toss. Cook mixture until sausage is no longer pink in the middle. Serve over cooked pasta.

SAUSAGE AND BOK CHOY STIR-FRY



Sausage and Bok Choy Stir-Fry image

You are only 4 ingredients and 30 minutes away from a delicious meal! Serve with rice or mashed potatoes.

Provided by karamelized

Categories     Main Dish Recipes     Stir-Fry

Time 23m

Yield 6

Number Of Ingredients 4

2 tablespoons olive oil
1 onion, chopped
1 (13 ounce) package smoked sausage, cut into bite-size pieces
1 head bok choy, chopped

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion; saute until translucent, about 5 minutes. Add sausage; cook until browned, 2 to 3 minutes. Add bok choy; cook until wilted, about 1 minute.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 4.7 g, Cholesterol 41.8 mg, Fat 24.2 g, Fiber 1.1 g, Protein 15 g, SaturatedFat 7.6 g, Sodium 972.5 mg, Sugar 3 g

CHINESE BROCCOLI WITH SAUSAGE AND POLENTA



Chinese Broccoli with Sausage and Polenta image

Categories     Pork     Vegetable     Sauté     Quick & Easy     Sausage     Broccoli     Winter     Simmer     Boil     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

2 lb Chinese broccoli, thick ends trimmed
For polenta
6 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta (not instant) or yellow cornmeal
3 tablespoons unsalted butter, softened
1/2 cup heavy cream
2 tablespoons finely grated parmesan
For sausage and garlic
2 tablespoons olive oil
3/4 lb hot Italian sausage, casings removed
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook broccoli:
  • Cut broccoli stems diagonally into 1-inch pieces and coarsely chop leaves. Cook stems in a large pot of boiling salted water until just tender, about4 minutes. Stir in leaves and cook 1 minute. Drain in a colander, then rinse under cold water to stop cooking. Do not squeeze out excess water.
  • Cook polenta:
  • Bring water with salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking constantly. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Stir in butter, cream, and cheese and remove from heat.
  • Sauté sausage and garlic while polenta cooks:
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, stirring and breaking up meat into large pieces with a spoon, until browned and cooked through, about 5 minutes. Transfer with a slotted spoon to a plate. Reduce heat to moderate, then cook garlic in skillet, stirring, until golden, about 2 minutes.
  • Add broccoli and cook, stirring and scraping up brown bits from bottom of skillet, 2 minutes. Return sausage to skillet and toss with greens, salt, and pepper. Serve over polenta.

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