It’s the time of the year when you can get the best and fresh duck liver sausages as we approach the Lunar New Year.
Spoilt for choices of different types and premium grades.
Our family favourite the duck liver sausage for steaming or any claypot dish.
You can remove the plastic casing with a sharp knife but cutting across each sausage.
Its perfectly safe to eat them. Without this casing, the ground meat inside the sausage would just fall apart.
Cut the duck liver sausage into bite size slices.
Place them in a heat proof plate (metal plate) and steam for about 10 minutes.
The kitchen is filled with the fragrance from the steaming duck liver sausage slices.
Goes well with a bowl of hot porridge or plain rice.
These sausages can be used as one of the key ingredients for any claypot dish.
Check out here for the claypot recipe.