For the Chinese sausage, you can use either plain (lap cheong) or liver sausage (yuen cheong), or both. The meat makes this a strongly flavoured dish, so it is best eaten with steamed rice.

If Southern-inspired andouille is more your speed, don’t miss our recipes for smoky shrimp mac and cheese, maple applejack-brined turkey with andouille or chicken and sausage gumbo. Chinese sausage is ...

I easily found all those ingredients at my Chinese grocery store. As I learned quickly on the sausage community forums, ...

Lap cheong is Chinese wind-dried sausage, while yuen cheong is liver sausage. The best restaurants have their own secret recipes for the sauce that is stirred into the bo jai fan just before it ...

This country-style North Carolina sausage is my family's secret to Thanksgiving stuffing. With a little extra sage and the ...

Rania Harris is back in the kitchen showing us how to make her recipe for cornbread and fresh sausage stuffing!

Add the chilli sauce, soya sauce, honey and season with salt and rosemary. 4. Cut the burger bun in half, drizzle some oil and sprinkle some pepper. Warm the buns in a pan. 5. Add the sausage mixture ...

Sausages such as British bangers (for example Cumberland) can be made with raw meat, have a short shelf life and need to be cooked before eating. Other types, such as salami and chorizo, contain ...

Spicy Italian sausage and fried sage are the perfect pair ... Cook’s Note: While you can use red beets in place of golden to make this recipe, the pasta will take on a crimson hue—so be ...