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.
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.
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
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
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.
SMOKED SAUSAGES WITH MUSTARD SAUCE
An old one from Southern Living. My dad loves sausages with mustard so am planning on trying this one out on him soon.
Provided by ratherbeswimmin
Categories Pork
Time 40m
Yield 2 cups (sauce)
Number Of Ingredients 8
Steps:
- Add 3/4 cup half-and-half to a small saucepan; place over low heat, stirring occasionally, until bubbly.
- In a bowl, combine the next 5 ingredients with the remaining half-and-half, stir to mix well.
- Gradually add heated half-and-half, and mix well.
- Return mixture to saucepan; cook on low, stirring constantly until smooth and thickened.
- Remove sauce from heat and gradually stir in vinegar.
- Serve with sausages (I have guessed at the amount of sausages needed; the original recipe did not specify).
Nutrition Facts : Calories 931.1, Fat 60.7, SaturatedFat 26.3, Cholesterol 321.5, Sodium 2010.7, Carbohydrate 70.1, Fiber 2.7, Sugar 53.4, Protein 28.3
ROSEMARY AND MUSTARD BREAKFAST SAUSAGES
Categories Herb Mustard Onion Pork Breakfast Brunch Bake Broil Sauté Christmas Quick & Easy Rosemary Sausage Winter Bon Appétit Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat oil in small skillet over medium-high heat. Add onion and chopped rosemary; sauté until golden, about 10 minutes. Transfer to medium bowl. Add sausage, mustard, and generous amount of freshly ground black pepper. Mix gently. Form into twelve 2-inch-diameter patties. Arrange sausages on heavy baking sheet. (Can be made 1 day ahead; chill.)
- Set rack at lowest position in oven and preheat to 500°F. Bake sausages until just cooked through, about 6 minutes. (If sausages have not browned, broil 2 minutes.) Transfer sausages to paper towels to drain, then arrange on platter. Garnish with rosemary sprigs and serve.
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 :
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 :
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
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