Sausage recipes around the world contain flavorful organ meats like kidney, liver, and heart, which add flavor and texture to ...

I didn’t like the looks of it so I never ate it, and the only sausage I ever recall eating in my childhood years, was liver sausage. Liver sausage and I had a great relationship. I ate it every ...

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.

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 ...