this steam will take over and start cooking the sausage, making a final product that's soggy and limp as opposed to brown, crispy, and pan-fried. Read more: Sausage Brands Made With The Highest ...

But it's even better if the mixture is pan-fried, to give it a brown, crunchy crust. This dish uses lap cheung (wind-dried sausage), yuen cheung (liver sausage; it's even better if it's made with ...