Steamed Pork Loaf with Chinese Sausages

When my uncle made his Chinese sausages for home consumption, he would always share them. My mother would stir-fry them with vegetables, or mix the sausage meat with minced pork. One result was this recipe, yet another variation of the popular steamed pork loaf.

Chinese sausages are sweet and savoury and are available at Chinese grocers. This particular recipe was much loved by my uncle, who was himself a very sweet man.


  • 450 g (1 lb) fatty minced pork
  • 6 Chinese pork sausages, chopped
  • 450 g (1 lb) peeled fresh water chestnuts, or 350 g (12 oz) canned, coarsely chopped
  • 3 tablespoons finely chopped spring onions
  • 1 tablespoon light soy sauce
  • 2 teaspoons Shaoxing rice wine or dry sherry
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 teaspoons cornflour
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon freshly ground black pepper


In a food processor, mix the pork with the sausages until they are finely chopped, then add the water chestnuts and mix well. Throw this mixture into a large stainless steel bowl and toss in the spring onions, then pour in the soy sauce and rice wine. Toss in the salt, sugar, cornflour, sesame oil and pepper. Mix well with your hands. Turn this onto a heatproof, deep plate and form a flat loaf shape.

Set up a steamer by putting a rack inside a wok or deep pan. Fill it with about 5 cm (2 in) of water, bring it to the boil, then reduce the heat to a low simmer. Gently set the platter with the loaf in the steamer, cover and steam vigorously for 20 minutes, or until the pork is done.

Serve immediately.