Lamb Sausage Sandpot

Name: Lamb Sausage Sandpot
Yield: Serves 4 as a Main Course, 6 as Part of a Multicourse Meal
Cuisine: China
Ingredients: 4 to 6 large shiitake mushrooms caps, cut into thick wedges; 2 to 3 tablespoons corn or peanut oil, for stir-frying; 1 cup domestic mushrooms, halved or quartered, if large; 1 yellow onion, cut into ¼-inch moons; 2 cups packed wide ribbons of ruby chard; 1 leek, white part only, cut lengthwise then crosswise into ¼-inch moons; 1 tablespoon sherry vinegar; 1 carrot, cut into a thick julienne; ½ teaspoon Chinese chili sauce; 1 tablespoon unseasoned Japanese rice vinegar; 1½ cups China Moon Infusion, China Moon Double Stock, or unsalted chicken stock; 3 tablespoons mushroom soy sauce; 3 tablespoons thinly sliced green and white scallion rings; Finely minced zest of ½ small scrubbed orange; 2 cups packed wide ribbons of Napa cabbage or 2½ cups finger lengths of Chinese broccoli; 1½ tablespoons finely minced garlic; 1 tablespoon finely minced fresh ginger; Peppery Lamb Sausage, shaped into links or meatballs and cooked but not garnished; 1 package enoki mushrooms, spongy base removed; Green and white scallion julienne, for garnish

Preparation info

Serves
4
as a Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Peppery Lamb Sausage—in casings or in the form of patties or meatballs—can be tucked quite neatly into a savory sandpot casserole. This one is keyed to winter with its array of hearty vegetables, but you might make it in other seasons with whatever the market provides.

Once the sausage is made, this casserole can be assembled and cooked in under an hour.

Ingredients

Asia
China
Dinner
Winter
Spicy

Ingredients

Method