steam sausage

How to Steam Chinese Sausages: A Simple Guide

Steaming Chinese sausages (lap cheong) is a hassle-free way to bring out their rich, savory flavor while keeping them tender. Perfect as a standalone dish or a rice topping, here’s a step-by-step guide.

First, choose good-quality sausages—firm, slightly dry, and reddish-brown. Rinse them under running water to remove surface dust, then pat dry with a paper towel. For extra tenderness, score the sausages lightly with a knife, but avoid cutting too deep to prevent the fat from leaking out.

Next, prepare the steaming setup. Place the sausages on a heatproof plate, optionally adding a few slices of ginger or a splash of rice wine to reduce any gaminess. If you like them softer, soak the sausages in warm water for 10 minutes before steaming.

Steam over high heat for 15–20 minutes. The sausages are done when their skins turn glossy and slightly wrinkled, and the fat becomes translucent. For a caramelized finish, pan-fry the steamed sausages briefly in a skillet until golden on both sides.

Serve hot with steamed rice or congee. The leftover fat can be drizzled over rice for extra flavor. This method preserves the sausages’ natural sweetness while making them melt-in-your-mouth delicious. Enjoy this simple yet comforting classic!