Title: Chinese Sausages
Categories: Appetizer
Yield: 4 Servings

2 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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.